Meal Prep · Italian
Chicken Parmigiana
Classic crispy chicken cutlets smothered in marinara and melted mozzarella, a true taste of Italy!
Ingredients
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Step-by-step- Preheat oven to 375°F (190°C). Prepare a baking dish (9×13 inch) by spreading a thin layer of marinara sauce on the bottom.
- Set up a breading station: Place flour in one shallow dish, beaten eggs in a second, and a mixture of breadcrumbs, 1/2 cup Parmesan, garlic powder, oregano, salt, and pepper in a third.
- Dredge each chicken cutlet first in flour, shaking off excess, then dip in egg, letting excess drip off, and finally coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
- Heat oil in a large skillet over medium-high heat. Fry chicken cutlets in batches for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- Arrange fried chicken cutlets in the prepared baking dish. Spoon remaining marinara sauce over each cutlet, ensuring they are well covered.
- Top each chicken cutlet generously with slices or shredded mozzarella cheese. Sprinkle with additional Parmesan cheese if desired.
- Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Garnish with fresh basil and serve immediately with your favorite pasta or a side salad.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 650 kcal |
| Protein | 50 g |
| Fat | 35 g |
| Carbohydrates | 30 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Chicken Parmigiana in an airtight container in the refrigerator. Ensure it cools completely before storing to prevent condensation.
Freezer Up to 3 months
To freeze, place individual portions in freezer-safe containers or wrap tightly in plastic wrap and then foil. For best results, freeze before adding cheese and bake fresh.
Reheat Oven/Microwave
Reheat in the oven at 350°F (175°C) for 15-20 minutes until heated through, or microwave in short intervals until warm. Add a splash of water or broth if it seems dry.
Chef’s Corner
- For extra crispy chicken, use Panko breadcrumbs and ensure your oil is hot enough (but not smoking) when frying.
- Don’t overcrowd the pan when frying; cook chicken in batches to maintain oil temperature and ensure even browning.
- If you’re short on time, use pre-made breaded chicken cutlets and focus on the sauce and cheese layers.
