Chicken Parmesan
Chicken parmesan is the ultimate comfort food—crispy, saucy chicken topped with melty cheese! So easy to make and guaranteed to be a hit.
Servings: 4 servings
Calories: 570kcal
Equipment
- 12 Inch Skillet with Lid
- Mixing Bowls
Ingredients
- 2 chicken breasts boneless & skinless, (about 1.5 lbs) $4.41*
- 1 cup plain breadcrumbs $0.33
- ⅓ cup Parmesan cheese grated, $0.62**
- 1 tsp garlic powder $0.10
- 1 tsp Italian seasoning $0.10
- 1 tsp salt $0.05
- black pepper freshly cracked, $0.02
- 1 egg $0.17
- ½ cup all-purpose flour $0.10
- ¼ cup cooking oil $0.15***
- ½ cup marinara sauce $0.35****
- 1 cup mozzarella cheese shredded, $1.25*****
- 1 Tbsp fresh parsley chopped, (optional) $0.30
Instructions
- Use a sharp knife to carefully filet the chicken breasts lengthwise into two cutlets, making 4 cutlets total. You can also use pre-cut chicken cutlets.
- Lightly season both sides of the chicken with a pinch of salt and pepper, Italian seasoning, and garlic powder.
- In a wide shallow bowl or container, combine the bread crumbs, parmesan, garlic powder, Italian seasoning, salt, and some freshly cracked pepper.
- In a separate wide shallow bowl or container, whisk the egg until smooth.
- In a third shallow bowl, add the flour.
- Dredge each piece of chicken into the flour, dusting off any excess. Then, dip in the egg mixture, making sure to fully coat the chicken and dripping off any excess. Finally, dip the chicken in the seasoned bread crumbs, again coating well on both sides.
- Heat the cooking oil in a large skillet over medium-high heat. When the skillet and oil are very hot, add the chicken and cook on the first side until golden brown, about 5 minutes.
- Flip the chicken and turn the heat down to medium. Top each cutlet with 2 tbsp of marinara sauce and ¼ cup shredded mozzarella cheese. Place a lid on the skillet to allow the cheese to fully melt, the marinara sauce to warm up, and the chicken to cook all the way through, about 5-7 more minutes.
- Top the chicken with fresh chopped parsley (optional) and serve with spaghetti and additional marinara.
See how we calculate recipe costs here.
Video
Notes
*Chicken breast sizes vary, so use the weight as your guide and cut the breasts into four evenly sized cutlets. Thicker cutlets will take longer to cook. The chicken is done when the center reaches 165°F.
**You can use pre-grated Parmesan or grate your own. The Parmesan is a MUST in this recipe and helps the breading turn golden!
***Any neutral cooking oil, such as vegetable, canola, or avocado oil, will work without competing with the other flavors. The oil should look glossy and shimmer across the pan without smoking before you add the chicken. This helps the breading begin frying immediately instead of absorbing the oil. If it darkens before the chicken is ready to flip, I recommend lowering the heat.
****I like using our homemade marinara sauce because I can control the added salt, but your favorite jarred sauce will work just fine.
*****I use pre-shredded mozzarella, but you’re welcome to shred your own. Low-moisture, whole-milk mozzarella works best because it melts well without releasing as much water as fresh mozzarella. You can also use provolone if you like.
Nutrition
Serving: 1serving | Calories: 570kcal | Carbohydrates: 36g | Protein: 41g | Fat: 29g | Sodium: 1402mg | Fiber: 2g