Italian Inn Chicken Parmigiana
Indulge in the comforting flavors of classic Italian cuisine with this Italian Inn Chicken Parmigiana recipe. Juicy, hand-breaded chicken cutlets are coated in a perfectly seasoned breadcrumb mixture with Parmesan cheese, pan-seared until golden, and then baked to perfection under a blanket of bubbly, melted mozzarella and rich marinara sauce. This crowd-pleasing dish combines tender, crispy chicken with the vibrant taste of Italian herbs and garlic, making it an irresistible choice for dinner. Serve it over a bed of al dente spaghetti or enjoy it on its own with a garnish of fresh basil for a restaurant-worthy meal right at home. Ready in under an hour, this Italian-inspired favorite is perfect for busy weeknights or impressing guests at your next dinner party.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 0.5 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 cup breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 4 tablespoons olive oil
- 2 cups marinara sauce
- 1 cup mozzarella cheese
- 4 leaves fresh basil leaves (optional)
- 8 ounces spaghetti (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Slice each chicken breast horizontally to create four thinner cutlets. Place the chicken cutlets between two sheets of plastic wrap or parchment paper and pound them gently to an even thickness of about 1/2 inch.
In a shallow dish, combine the flour, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Set aside.
In another shallow dish, whisk together the eggs and milk until well combined.
In a third shallow dish, mix the breadcrumbs, grated Parmesan cheese, Italian seasoning, garlic powder, and the remaining 1/2 teaspoon of salt.
Dredge each chicken cutlet first in the flour mixture, then dip it into the egg mixture, and finally coat it thoroughly in the breadcrumb mixture. Press gently to ensure the breadcrumbs adhere to the chicken.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook two chicken cutlets at a time for 2-3 minutes on each side, or until golden brown. Repeat with the remaining 2 tablespoons of olive oil and chicken cutlets. Transfer the browned chicken to a baking dish.
Pour the marinara sauce evenly over the chicken cutlets in the baking dish.
Sprinkle the mozzarella cheese over the top of the cutlets, covering them evenly.
Bake in the preheated oven for 15 minutes, or until the cheese is bubbly and golden, and the chicken is cooked through (internal temperature of 165°F/74°C).
While the chicken bakes, cook the spaghetti (if serving) according to the package instructions. Drain and set aside.
Remove the chicken parmigiana from the oven and garnish with fresh basil leaves if desired.
Serve the chicken parmigiana hot, either on its own or over a bed of cooked spaghetti.
Nutrition Facts
Calories |
2886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.8 g | 166% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 784 mg | 261% | |
| Sodium | 6533 mg | 284% | |
| Total Carbohydrate | 223.1 g | 81% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 22.4 g | ||
| Protein | 202.9 g | 406% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 1495 mg | 115% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1401 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
