Before you cook
Background Recipe story & origin
Chicken Parmigiana is Italian-American, not Italian, evolving from eggplant parmigiana brought by Southern Italian immigrants. In Italy, 'parmigiana' refers to the eggplant dish; chicken versions are rare. Italian-Americans, finding chicken more available and affordable than quality eggplant, adapted the recipe in the early-to-mid 20th century. The dish-breaded chicken cutlet topped with tomato sauce and melted mozzarella-became a staple of Italian-American restaurants. American portions are substantial, often served over pasta (unknown in Italy). Chicken parm sandwiches ('parm heroes') became their own tradition.
Before you start Equipment you'll need
- large skillet — Provides high heat for frying breaded chicken cutlets until golden and crispy outside
- baking dish — Provides even heat surface for baking layered parmigiana until bubbling and golden brown
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Handle knives carefully when prepping ingredients.
- Ensure proteins are cooked to safe internal temperatures.
Non-negotiables Rules for success
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Bread the chicken
Season chicken with salt. Dredge in flour, then egg, then breadcrumbs mixed with half the Parmigiano...
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Fry the cutlets
Fry cutlets in olive oil until golden, 3-4 minutes per side. Drain on paper towels.
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Bake until done
Spread sauce in baking dish. Place cutlets on sauce. Top with more sauce, mozzarella, remaining Parm...
Prep Get set first
About 10 min of prep
- Prepare large skillet
- Prepare baking dish
This recipe takes about 40 minutes total.
Ingredients
Instructions
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Bread the chicken
Season chicken with salt. Dredge in flour, then egg, then breadcrumbs mixed with half the Parmigiano.
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Fry the cutlets
Fry cutlets in olive oil until golden, 3-4 minutes per side. Drain on a wire rack.
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Bake until done
Spread sauce in baking dish. Place cutlets on sauce. Top with more sauce, mozzarella, remaining Parmigiano. Bake at 400°F 15-20 minutes until cheese melts and bubbles.
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Add basil
Top with fresh basil.