This 5-Star Chicken Parm Has 6,000+ Reviews | Melissa Clark | NYT Cooking

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in fat and calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: processed cheese

Part-skim mozzarella has less fat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko adds a lighter texture.

Flatten chicken thighs to an even thickness of between a quarter and a half-inch using a rolling pin or meat pounder.

Season chicken with kosher salt.

Dredge chicken in flour, then dip in beaten eggs, and coat with panko breadcrumbs.

Heat olive oil in a skillet until it comes halfway up the sides of the chicken cutlets, about half an inch deep.

Drop a breadcrumb into the oil to check if it sizzles, indicating the oil is hot enough.

Fry chicken cutlets two at a time, ensuring not to crowd the pan to keep them crisp.

Fry until golden brown, about a couple of minutes, then flip to cook the other side.

Move chicken around in the pan for even cooking, as stovetops can have uneven heat.

Once the chicken is about 90 percent cooked on the inside, remove from the skillet.

Spread a layer of homemade marinara sauce on the bottom of a baking dish.

Layer half of the fried chicken cutlets on top of the sauce.

Add pieces of fresh mozzarella on top of the chicken.

Sprinkle parmesan cheese over the mozzarella and chicken.

Cover with more marinara sauce and the remaining chicken cutlets.

Top with more mozzarella and parmesan cheese.

Bake in the oven until everything is heated through and the cheese is gooey.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens