Chicken parmesan
Thin chicken cutlets in a crisp panko-Parmesan crust, shallow-fried, topped with marinara and mozzarella and broiled until bubbling. Easy chicken parm in 20.
- Prep
- 7 min
- Cook
- 13 min
- Serves
- 2
- Per serve
- 720 kcal
Ingredients
Method
Heat the broiler to high with a rack about 6 inches below it, and line a small sheet pan with foil. If your cutlets are thicker than 1/2 inch, pound them thin between two sheets of plastic wrap and season with salt and pepper.
Beat the egg in a shallow dish. In a second dish, mix the panko, Parmesan, Italian seasoning and a pinch of salt. Dip each cutlet in the egg, let the excess drip off, then press firmly into the crumbs to coat both sides.
Pour the oil into a 10-inch skillet (a thin layer about 1/8 inch deep) and heat over medium-high until a crumb sizzles right away. Fry the cutlets without crowding until deep golden and crisp on both sides and 165°F inside, about 3 minutes per side.
Meanwhile, warm the marinara in a small saucepan or the microwave. Move the fried cutlets to the sheet pan.
Spoon about 3 tbsp marinara over the middle of each cutlet, leaving the edges crisp, then top with the mozzarella and the extra Parmesan. Broil until the cheese is melted, bubbling and spotted brown. Watch closely; broilers vary.
Serve with the rest of the warm marinara spooned alongside and basil scattered over the top.
Tips
- Classic with spaghetti: put a pot of water on to boil before you start breading and cook 6 oz spaghetti while the chicken fries. It's a juggle, so allow a few extra minutes. A green salad is the easy 20-minute side.
- Keep the sauce to the middle of each cutlet so the crust stays crunchy.
- Keep the oil to a thin 1/8-inch layer, never more than a third of the way up the pan, and keep the handle turned in. If the oil starts smoking, turn the heat down.
