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chicken parmesan

Chicken Parmesan

This Chicken Parmesan is such a treat! Classically crispy, coated extra cheese, and simple. Only a few ingredients required!
Course Dinner
Cuisine Italian
Keyword chicken parmesan
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 684kcal


  • 4 chicken cutlets 1-1 1/2 lbs.
  • 1/2 cup all purpose flour
  • 2 large eggs
  • 2 tablespoons milk
  • 1 cup parmesan cheese grated
  • salt & pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 4 slices fresh mozzarella cheese patted dry
  • 24 oz. marinara sauce one jar
  • 3/4 lb. linguine cooked


  • Preheat oven to 275 degrees. Line a baking sheet with foil and top with roasting rack {or a cooling rack}. Set aside.
  • Place flour, eggs and milk, and parmesan cheese into 3 separate shallow bowls or plates for dredging. Add salt and pepper to the flour and egg and milk mixtures. Using a fork, beat the eggs and milk to combine.
  • Preheat a large, nonstick skillet over medium high heat. Melt butter and olive oil in the pan as it heats.
  • Dip 2 chicken cutlets into flour mixture, then egg mixture, then into the cheese to coat it evenly. Place into hot pan and cook until each side is golden brown, about 4 minutes per side. Transfer to cooling rack on baking sheet and place into the oven to stay warm. Repeat with remaining 2 chicken cutlets. Transfer those to the oven as well. Top each piece of chicken with a slice of fresh mozzarella and continue to warm.
  • In hot pan that you cooked the chicken in, add the marinara sauce to warm through, 5 minutes.
  • To assemble, place cooked pasta onto a plate. Top with marinara sauce, a piece of chicken and more marinara. Top with parsley if desired and serve.


Calories: 684kcal | Carbohydrates: 48g | Protein: 57g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 229mg | Sodium: 1562mg | Potassium: 1317mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1295IU | Vitamin C: 13.9mg | Calcium: 340mg | Iron: 4.8mg