Chicken Parmigiana
The cutlet that built the neighborhood
Golden fried chicken cutlets under quick marinara and molten mozzarella — crisp on the bottom, bubbling on top.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4 servings
Ingredients
- 4 chicken breasts, butterflied and pounded thin
- 1 cup flour
- 3 eggs, beaten
- 2 cups breadcrumbs mixed with ½ cup grated Parmigiano
- 2 cups marinara sauce
- 12 oz mozzarella, sliced
- Neutral oil for frying
- Fresh basil, salt, pepper
Instructions
- 01
Set up the breading line. Season the cutlets, then dredge in flour, egg and the breadcrumb-Parmigiano mix, pressing to coat.
- 02
Fry. Shallow-fry in ½ inch of oil at 350°F, about 3 minutes per side, until deep golden. Drain on a rack, never paper.
- 03
Sauce lightly. Spread a thin layer of marinara in a baking dish, add the cutlets and spoon a little sauce over the center of each — leave the edges bare so they stay crisp.
- 04
Cheese and bake. Top with mozzarella and bake at 425°F for 12–15 minutes until bubbling and spotted brown.
- 05
Finish. Basil on top, straight to the table.
Larry’s rule: Never drown the cutlet. Sauce the middle, leave the crust exposed, keep the crunch.