Chicken Parmesan

Ingredients

For the chicken

• 2 large boneless, skinless chicken breasts
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tablespoon water
• 1 cup Italian-seasoned breadcrumbs
• 1/2 cup finely grated Parmesan cheese
• 1/4 cup olive oil, plus more as needed

For finishing

• 1 1/2 cups marinara sauce
• 1 1/2 cups shredded low-moisture mozzarella cheese
• 1/4 cup finely grated Parmesan cheese
• Chopped fresh parsley or basil, optional

For serving

• 12 ounces spaghetti or another pasta, optional
• Additional marinara sauce, optional

Instructions

Prepare the chicken

1. Heat the oven to 425°F. Line a rimmed baking sheet with parchment paper or lightly coat it with cooking spray.
2. Slice each chicken breast horizontally into two thinner cutlets. Pound the cutlets to an even thickness of about 1/2 inch.
3. Season both sides of the chicken with the salt and black pepper.
4. Place the flour in a shallow dish.
5. Whisk the eggs and water together in a second shallow dish.
6. Combine the breadcrumbs and 1/2 cup Parmesan cheese in a third shallow dish.
7. Coat each cutlet first in flour, shaking off the excess. Dip it into the egg mixture, then press it into the breadcrumb mixture until evenly coated.

Brown and bake

1. Heat the olive oil in a large skillet over medium heat.
2. Working in batches if necessary, cook the breaded chicken for 2 to 3 minutes per side, until golden brown. Add a little more oil between batches if the skillet becomes dry.
3. Transfer the browned chicken to the prepared baking sheet.
4. Spoon marinara sauce over each cutlet, leaving some of the crisp edges uncovered.
5. Top with mozzarella and the remaining 1/4 cup Parmesan cheese.
6. Bake for 10 to 15 minutes, until the cheese is melted and the chicken reaches an internal temperature of 165°F.
7. Garnish with parsley or basil, if using, and serve with pasta and additional sauce if desired.

Notes

• The tablespoon of water loosens the eggs slightly and makes the egg wash easier to apply evenly.
• Thin, evenly pounded cutlets cook more consistently and stay tender.
• Leaving a little breading uncovered helps preserve some crisp texture beneath the sauce and cheese.

Storage and Reheating

Refrigerate leftovers in a covered container for up to three days. Reheat in a 375°F oven or toaster oven until hot so the breading retains more texture than it would in the microwave.