Italian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chicken Parmigiana (Pollo alla Parmigiana)
Crisp breaded chicken cutlets baked under tomato sauce and melted mozzarella.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
6 steps- 1
Set Up a Breading Station: Place the flour, beaten eggs, and breadcrumbs (mixed with half the Parmesan cheese) in three shallow dishes. Season the chicken cutlets.
- 2
Bread the Cutlets: Dredge each cutlet in flour, dip in egg, then press into the breadcrumb mixture to coat evenly.
- 3
Fry: Heat olive oil in a skillet and fry the cutlets for 3-4 minutes per side until golden and crisp. Drain on paper towels.
- 4
Assemble: Spread a little tomato sauce in a baking dish, lay in the cutlets, spoon sauce over each, and top with torn mozzarella cheese and the remaining Parmesan.
- 5
Bake: Bake at 200°C (400°F) for 15-20 minutes until the cheese is bubbling and golden.
- 6
Serve: Scatter with fresh basil and serve with pasta or a green salad.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
71/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving705
Calories
29 g
Protein
117 g
Carbs
14 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Chicken Parmigiana grew from the southern Italian melanzane alla parmigiana, baked eggplant layered with tomato and cheese, which immigrants adapted in America using affordable, abundant chicken. The name nods to Parmigiano cheese and the Parma-style layering rather than to the city itself. It became a defining Italian-American main, the crisp cutlet under bubbling tomato and melted mozzarella.
Listahan note
This version keeps the cutlet crisp by saucing only the top and baking just long enough to melt the cheese, so the crust does not go soggy. It treats the breading and the brief bake as the two things to get right.
Technique cues
- Sauce and cheese only the top of the cutlet, leaving the edges exposed, so the crust underneath stays crisp instead of turning to mush.
- Fry the cutlets to a deep golden before they are baked, since the oven only melts the cheese and will not crisp them further.
- Bake just until the cheese melts and bubbles; a long bake steams the crust soft and dries the chicken.
Kitchen flow
- Parallel prep
- Simmer the marinara while you bread and fry the cutlets so both are ready to assemble at once.
- Make-ahead
- Fry the cutlets and make the sauce ahead, then assemble and bake fresh so the crust does not sit and soften.
- Leftover move
- Slice a leftover cutlet and tuck it into a toasted roll with extra sauce and cheese for a chicken parm sub.
- Cleanup rhythm
- Bread on a tray-lined station and bake in the same dish you serve from to keep the wash-up minimal.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
chicken breasts
main protein
Purpose: Pounded thin, they cook fast and stay juicy under the crust and sauce.
Handling: Butterfly or pound to an even thickness so they cook through before the crumbs burn.
Adaptation: Chicken thighs stay even juicier; pounded pork or eggplant make classic variations.
breadcrumbs
crust
Purpose: They form the crisp golden shell that contrasts the soft cheese and sauce.
Handling: Season with grated cheese and herbs and press firmly onto the cutlet.
Adaptation: Panko gives extra crunch; gluten-free crumbs work directly.
canned tomatoes
sauce
Purpose: A quick, bright marinara is the classic topping that ties the dish together.
Handling: Simmer with garlic and basil until thickened so it does not water out the crust.
Adaptation: A good jarred marinara is a fine shortcut.
fresh mozzarella
melting cheese
Purpose: It melts into the gooey, stretchy layer that defines the dish.
Handling: Slice and pat dry so it does not weep water onto the crust, then lay over the sauce.
Adaptation: Low-moisture mozzarella melts more cleanly and is less watery.
Parmigiano-Reggiano
savory finish
Purpose: It seasons the crumb coating and adds salty depth over the top.
Handling: Grate fresh into the crumbs and over the mozzarella before baking.
Adaptation: Pecorino for more bite; Grana Padano for a milder, cheaper option.
Technique notes
- Rest the fried cutlets on a rack so steam escapes and the bottom stays crisp before saucing.
- Broil for the final minute to blister and brown the mozzarella for that classic bubbling top.
- Toss the side of spaghetti in plain sauce separately so it does not pool under and soften the cutlet.
Ingredient swaps
- Gluten-free direction
- Use gluten-free breadcrumbs and flour for the cutlet; everything else stays the same.
- Lower-sodium direction
- Use a no-salt-added tomato sauce and reduce the cheese, leaning on garlic and basil for flavor.
- Weeknight shortcut
- Use thin-cut chicken cutlets that skip pounding and a jarred marinara to get it baked in half the time.
Serve alongside
- Spaghetti with marinara
- Garlic bread
- Simple arugula salad
- Sauteed broccoli rabe
- A glass of Chianti
- A glass of Sangiovese
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate leftovers for up to three days; reheat in a hot oven to revive the crust rather than the microwave, which softens it. The fried, unsauced cutlets freeze well for up to two months and can be assembled and baked from thawed. Keep any side pasta stored separately.
Equipment
- A wide skillet for frying
- Three shallow dishes for breading
- A baking dish
- A wire rack for draining the cutlets
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