Juicy breaded chicken with a crisp crust, bright marinara, and melted cheese, finished in the oven for a restaurant‑style result at home without a soggy coating.
Why it works
- Thin cutlets cook fast and stay tender, keeping crust crisp while cheese melts during a short oven finish.
- Two‑step breading (flour, egg, seasoned crumbs) builds a sturdy, shattering crust that resists sogginess.
- Oven finishing melts mozzarella evenly and re‑crisps the top without over‑frying.
Ingredients
Chicken and breading
- 4 chicken cutlets, 1/4‑inch thick (about 1 1/2 lb), patted dry
- 1/2 cup all‑purpose flour + 1/2 tsp salt + 1/4 tsp pepper
- 2 large eggs, beaten with 1 tbsp water
- 1 cup breadcrumbs or panko + 1/2 cup finely grated Parmesan + 1 tsp garlic powder
Sauce and cheese
- 2 cups marinara, warmed
- 8 oz low‑moisture mozzarella, shredded or sliced
- Extra grated Parmesan and chopped basil for serving
For frying
- Neutral oil, ~1/2 cup for shallow frying in batches
Step‑by‑step
Prep cutlets
Pound between parchment to even thickness, pat very dry, and season lightly with salt and pepper.
Bread for crispness
- Set three shallow dishes: seasoned flour, beaten eggs, Parmesan‑crumb mix.
- Dredge in flour, dip in egg, then press into crumbs for an even, well‑adhered coating.
Pan‑fry right
- Heat ~1/4 inch oil in a wide skillet over medium to medium‑high until shimmering.
- Fry 2–3 minutes per side to deep golden brown; drain on a rack so crust stays crisp.
Assemble and bake
Spoon a thin layer of warm marinara in a baking dish, nestle cutlets, spoon modest sauce over each, top with mozzarella and a sprinkle of Parmesan, and bake at 400°F for 5–10 minutes until melted and bubbling; broil 30–60 seconds for golden spots if desired.
Test doneness
Centers should read 165°F on an instant‑read thermometer; if cheese is done but centers lag, tent loosely and return to the oven briefly.
Make‑ahead and storage
- Bread cutlets and refrigerate up to 24 hours or freeze raw on a sheet, then bag.
- Fry from thawed for best texture; finish with sauce and cheese just before serving.
- Reheat leftovers at 375°F on a rack until hot and crisp at edges; avoid microwaving.
Serving notes
Serve with pasta, salad, vegetables, or potatoes—noodles are optional and vary by region.
Keep extra marinara on the side so the crust stays crisp and diners control sauciness.
Calories per serving
Estimate ~550–650 kcal per serving without pasta; variation depends on cutlet size, cheese amount, and oil retention.
Quick FAQ
Is pasta required? No—popular with spaghetti in the U.S., but many serve it with salad, vegetables, potatoes, or fries depending on region.
Why is it linked to eggplant parm? It evolved from Italian eggplant parmigiana in Italian‑American cooking, swapping eggplant for chicken.
How do restaurants keep it crisp? Light sauce on top, brief bake to melt, and extra sauce on the side.
What pasta shapes work best? Spaghetti, bucatini, or linguine lightly sauced so the crust stays the star.
