Classic Chicken Parmesan Recipe

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Thighs are often more flavorful and less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and provides a cheesy flavor.

Chop half of a medium onion and set aside.

Mince three large garlic cloves.

Heat a saucepan over medium heat and add 2 tablespoons of olive oil.

Add the chopped onion and stir for about 5 minutes until softened and lightly golden.

Add minced garlic and stir for another minute until fragrant.

Add a 28-ounce can of crushed tomatoes, 0.5 teaspoon of dried oregano, 0.5 teaspoon of sea salt, and 0.25 teaspoon of black pepper. Bring to a light boil, then reduce heat to a simmer and cook partially covered for 15 minutes.

Cut 2 large chicken breasts in half lengthwise to get 4 even cutlets. Pound between plastic wrap if needed for even thickness.

Season both sides of the cutlets with salt and pepper.

Set up a breading station: In the first bowl, combine 0.5 cup of all-purpose flour, 1 teaspoon of sea salt, and 0.5 teaspoon of black pepper. In the second bowl, beat 2 large eggs until frothy. In the third bowl, combine 0.5 cup of breadcrumbs and 0.5 cup of shredded Parmesan cheese.

Dip each cutlet into the flour mixture, then into the beaten eggs, and finally into the breadcrumb mixture, pressing to adhere.

Heat a large nonstick pan over medium heat and add enough oil to coat the bottom (about 2 tablespoons).

Add the breaded chicken and sauté for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F.

Preheat the oven to 425°F.

In a 9x13 casserole dish, spread half of the marinara sauce over the bottom. Place the sautéed chicken in a single layer over the sauce, spoon the remaining sauce over the chicken, and top with 1 cup of shredded mozzarella cheese.

Bake uncovered for 15 minutes or until the cheese is melted and the sauce is bubbling.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens