Description
This is chicken parmesan for people who want it on the table in twenty-five minutes without turning on the oven. Breaded cutlets cook entirely in the skillet, then get topped with sauce and cheese right in the pan with a lid to melt everything. The bottom of the cutlet stays crisp because it never sits in sauce, and you do not have to wait for the broiler to do its thing.
Ingredients
Units
- 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 1 cup panko breadcrumbs
- 1/3 cup grated Parmesan
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup marinara sauce
- 4 slices fresh mozzarella
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- Fresh basil leaves for topping
Instructions
- Season the chicken with salt and pepper. Set up three dishes: flour, beaten eggs, and panko mixed with Parmesan, garlic powder, and oregano.
- Dredge each cutlet in flour, then egg, then the panko mixture, pressing firmly to adhere.
- Heat olive oil in a large skillet over medium heat. Cook the breaded cutlets 4 to 5 minutes per side until deep golden and cooked through. Work in batches if needed.
- Spoon marinara sauce over each cutlet in the skillet. Top each with a slice of fresh mozzarella.
- Cover the skillet with a lid and cook on low heat for 2 minutes until the cheese melts.
- Top with fresh basil and serve immediately, straight from the skillet.
Notes
- Medium heat is key for the breading — too high and the panko burns before the chicken cooks through, too low and it absorbs oil and turns soggy.
- Covering the skillet with a lid traps enough heat to melt the cheese without sacrificing the crispy bottom.
- Spoon the sauce on top of the chicken rather than pouring it around it — this keeps the bottom crust from getting soggy in the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 4
- Sodium: 780
- Fat: 22
- Carbohydrates: 24
- Fiber: 2
- Protein: 44
- Cholesterol: 140