Classic Crispy Chicken Parmigiana

A classic dish with a few components, which are all great recipes to know on their own.

What’s In a Name?

Yes, Chicken Parmigiana is the same as Chicken Parmesan.  But don’t be fooled by the English name, Parmigiana has nothing to do with cheese.  Parmigiana means ‘in the style of Parma’, or a method and dish popularized in the city of Parma. The name for the cheese is ParmigianO, not ParmigianA. So while the dish can have some parmesan cheese in it, it isn’t named after the cheese. Hope that clears everything up for you! haha.  And the dish was originally made with eggplant, not chicken, as a way to replace meat when it wasn’t available.  The chicken version is definitely more of a North American dish, but it still tastes amazing, right?!

Key Component One: Chicken Cutlets, aka Schnitzel

Yes, the method for making the cutlets is basically the way I make Schnitzel. So we could just stop here and have a great chicken meal! This dish is usually made with chicken breasts, but I find using skinless thighs works just as great.  You will need to take breasts or thighs and slice them so that they can be pounded down to a 1/4 inch thick slice.  The breasts can carefully be sliced crosswise, into two or three flat slices, depending on how thick the breasts are.  The thighs can be cut into three sections.  

Ideally you want to place the chicken pieces in between wax paper, and pound them down evenly with a meat mallet.  If you don’t have one, a rolling pin or even a wine bottle will work!

Dredging Station

The cutlets will go through a three step process for dredging.  The first shallow bowl or pie plate will have seasoned flour and cornstarch or arrowroot starch.  The second one will have a whisked egg, and the third pie plate will have flour with breadcrumbs and more seasoning.  Yes, I actually season all three steps, I find that too often the breading has no flavour because the seasoning is an afterthought. 

Each piece will go through each dredge and finally end up on a cooling rack to await get a shallow fry.  Prep all the pieces, and then start the sautéing process.  I use a combo of butter and oil for flavour.  Have extra on hand in case you need to work in batches because your skillet isn’t large enough to hold all the pieces at one time.  Before you add the chicken pieces into the skillet make sure to shake off any excess flour mixture, as those loose bits will actually turn the oil dark, and will affect the colour of the pieces in the second batch.  Because the pieces are nice and thin, in the time it takes to turn both sides of the chicken pieces nice and golden brown, the meat itself will also be cooked through.  No need to cook any longer than necessary.  Transfer to a paper towel lined cooling rack.

At this point you can use these chicken cutlets or Schnitzel as is, for Piccata or in a sandwich, or with a mushroom or Mustard Wine Sauce. We love it with a splash of lemon and served with German Roasted Potato Salad.  Or make these Schnitzel and serve with Spätzle and cabbage or coleslaw, like this amazing Lemon and Mint Coleslaw

Key Component Two: Marinara Sauce

I’m including a classic marinara sauce that can be used not only for Chicken Parmigiana, but for anytime you are craving an easy red sauce for pasta.  It’s rich, garlicky, full of flavour from herbs and balsamic vinegar, and if cooked down, can even become a great pizza sauce.  Make it in advance for easy meal prep, and just bring it to a low simmer before assembling the Chicken Parmigiana.  And if you want, go ahead and use your favourite jarred sauce, for ease and time!

Key Component Three: Cheese

The classic Parmigiana uses mozzarella and Parmesan.  Use a good fresh mozzarella that you can either tear or slice.  Or if you feel like shredding it, go for it.  And for more flavour, try mixing it with some Fontina or even Provolone.  Just don’t use cheddar!!

Assemble

Place some of the marinara into a casserole or baking dish, and lay out the chicken cutlets in one layer, overlapping slightly if needed.  Cover these with a bit of parmesan cheese, and more marinara sauce.  Then cover with the cheeses, and cover the dish with foil. Place the baking dish into the oven.  Bake until warmed through, about 15 minutes, and then remove the foil and let the cheeses get gooey and bubbly and golden.  Finish with fresh torn basil or thyme leaves and serve.  Often we serve a slice of the chicken over pasta, with extra marinara sauce on the side.  But feel free to serve it on the side of rice, steamed or sautéed greens like broccoli or asparagus etc.

Final Thoughts

With a little planning, this dish can be made even on a busy weekday.  I will prep the chicken, even pounding extra and laying them out on wax paper and freezing for future Parm moments.  The chicken you want to use for dinner can be stored in a sealed container overnight till you are ready to dredge.  Have the marinara made in advance, even making a double batch for freezing. Have the cheeses shredded or sliced.  Then the day of, all you need to do is prep the dredging station and make the cutlets.  The rest of the work is done in the oven!  Save this recipe for everything that it is and more, a great Italian meal, but equally awesome Schnitzel and Marinara Sauce!

Love Jen

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Classic Crispy Chicken Parmigiana

Crispy flavourful breaded chicken cutlets, a rich marinara sauce, and fresh cheeses all come together to create a classic dish. Just add pasta, and a good glass of wine!

Course Main Course

Cuisine Italian

Keyword chicken cutlets, marinara sauce, parmigiana, schnitzel

Prep Time 1 hour

Cook Time 40 minutes

Servings 4

Ingredients

Breaded Chicken Cutlets, aka Schnitzel

• 22 oz of boneless chicken breasts or skinless boneless chicken thighs , or 1 1/2 lbs or 675 grams

Dredge

• 1/2 cup AP flour, can use Cassava flour or gluten free blend for gluten free option
• 1/4 cup arrowroot starch or cornstarch
• 1 tsp dried thyme
• 3/4 tsp salt
• 1/2 tsp ground black pepper
• 1/4 cup Panko breadcrumbs, or gluten free version
• 2 eggs
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 2 tbsp butter
• 2 tbsp olive oil

Marinara Sauce, can be made in advance

• 1 tbsp olive oil
• 1 onion, minced
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• 1 tbsp tomato paste
• 28 oz jar or can of whole tomatoes, or 796 ml
• 1 bay leaf
• salt and pepper to taste
• 1 tbsp balsamic vinegar

Parmigiana Assembly

• 1/3 cup grated parmesan cheese
• 8 oz fresh mozzarella fontina or provolone cheese, sliced or shredded
• 2 tbsp chopped fresh parsley basil or thyme leaves

Instructions

Breaded Chicken Cutlets

1. Combine the flour, arrowroot starch, salt pepper and thyme in a bowl. Divide this between two shallow wide bowls or pie plates. To one of them add the breadcrumbs and stir through evenly.
2. In a third bowl or pie plate whisk the two eggs and season with salt and pepper.
3. Place a cooling rack over a baking sheet.
4. Place the chicken on a cutting board and slice the breasts crosswise, parallel with the cutting board, into two or three slices, depending on how thick the breasts are. For thighs, slice them into three slices, butterflying any of the thicker pieces. One at a time, place the slices of meat between wax paper and use a meat mallet or pound with a rolling pin until the pieces are no thicker than 1/4 inch.

Dredge

1. Take one piece of the chicken and place it first into the dish with the flour and starch (no breadcrumbs) patting the flour mixture evenly on both sides. Transfer to the egg wash. Let any excess egg drip back into the dish, and transfer to the final dish with the breadcrumbs. Evenly coat, shake off the excess and place onto the cooling rack set over the baking sheet.
2. Repeat with all the remaining meat.
3. Heat the butter and olive oil in a large nonstick skillet over medium high heat. Once the butter is foaming, add the cutlets, in one layer. If necessary you may need to work in batches.
4. Cook on one side for 2-3 minutes, or until golden brown. Adjust the heat if not browning or browning too quickly. Turn over and brown the other side, another 2 minutes or so. Transfer to a paper towel lined baking sheet. Finish with all the meat.

Marinara Sauce, can be made in advance or for sure before the chicken cutlet step.

1. Heat the olive oil in a medium sauce pan over medium heat. Add the onion and sauté till softened, about 4 minutes. Add the garlic and cook another 2 minutes. Add the seasonings and the tomato paste and stir to evenly coat the onion and garlic.
2. Pour in the tomatoes and any juices, along with the bay leaf. Bring to a boil and then reduce to a low simmer. Cook down for 30 minutes, till thickened. Season with salt and pepper and the balsamic vinegar.

3. Transfer everything to a blender and purée till smooth, don't forget to remove the bay leaf!

4. If making this in advance, store in a sealed container once cool, in the fridge, or even the freezer. Bring back to a low simmer before continuing with the rest of the recipe.

Assembly

1. Preheat the oven to 450F
2. Place 1 cup of the marinara sauce evenly on the bottom of a baking dish or casserole. Place the chicken cutlets evenly over the sauce, overlapping slightly if necessary. Sprinkle 2 tsp of the grated parmesan over the chicken.
3. Spoon 1 cup of the marinara sauce over each cutlet.
4. Divide the mozzarella cheese between the chicken pieces, and finish with the remaining parmesan cheese. Cover the
5. baking dish with foil and place on to a rack set in the centre of the oven. Bake for 15 minutes, till the cheese is softened and the sauce and meat are warmed through. Uncover and continue baking until the cheeses are bubbling and golden brown. Finish with parsley, basil or thyme, and a sprinkling of black pepper
6. Serve over pasta like spaghetti, or on the side of roasted potatoes, rice etc. Serve with extra marinara sauce for those who want it.

Recipe Notes

If you don't need all the chicken right away, still pound and lay out on wax paper and layer into a freezer bag. Then they will be ready to be breaded when thawed.

You will want 3 cups of Marinara Sauce for this meal.  A little extra to serve with the pasta is always a good thing.

Yes, you can totally make Schnitzel with pork or even veal, but chicken is the easiest over here.