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HAM COOKING

Chicken Parmesan

Crispy panko and Parmesan breaded chicken cutlets, pan-fried golden, topped with marinara and melted mozzarella, and served over spaghetti.

AI illustration of Chicken Parmesan
AI-generated recipe illustration, not a photograph of a cooked batch.

Ingredients

Ingredients for 4 servings

Original recipe serves 4. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.

  • 2 boneless skinless chicken breasts, about 1.5 lb total
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 1 tbsp water
  • 1 cup panko breadcrumbs
  • 1/2 cup Italian breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 cup vegetable oil, for frying
  • 2 cups marinara sauce, jarred or homemade, divided
  • 8 oz fresh mozzarella, sliced, or 1.5 cups shredded
  • 8 oz spaghetti
  • 2 tbsp fresh basil, torn

Gear

  • Large skillet
  • Baking dish
  • Meat mallet or heavy pan
  • Wire rack

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Steps

  1. Step 1: Heat the oven to 425°F. Slice each chicken breast in half horizontally to make 4 thin cutlets. Place between plastic wrap and pound to an even 1/2 inch. Season with salt and pepper.

  2. Step 2: Set up three shallow dishes: flour in one; eggs whisked with water in the second; panko, Italian breadcrumbs, Parmesan and garlic powder mixed in the third.

  3. Step 3: Dredge each cutlet in flour, dip in egg, then press firmly into the crumbs. Set on a rack.

  4. Step 4: Heat the oil in a large skillet over medium-high until shimmering. Fry 2 cutlets at a time, 3 minutes per side, until deep golden. Drain on a rack.

  5. Step 5: Put a cup of marinara in a baking dish. Lay the cutlets on top (so the bottoms stay crisp). Spoon a little more sauce on the center of each and top with mozzarella.

  6. Step 6: Bake 10 to 12 minutes until the cheese is melted and bubbling and the chicken reads 165°F. Broil 1 to 2 minutes for browned spots if you like.

  7. Step 7: Meanwhile, cook the spaghetti and toss it with the remaining warmed marinara.

  8. Step 8: Serve the chicken over spaghetti, topped with basil and more Parmesan.

All recipes

Swaps

  • Air fryer: Spray the breaded cutlets with oil and air fry at 380°F for 10 to 12 minutes, flipping halfway, then top and melt the cheese for 2 minutes.
  • Eggplant: Slice eggplant 1/2 inch thick and bread it the same way for eggplant Parmesan.
  • Cheese: Add a slice of provolone under the mozzarella.

Tips

  • Pound the chicken to an even thickness so it cooks evenly and stays juicy.
  • Fresh mozzarella melts creamier; shredded low-moisture mozzarella browns better.

The story

HAM Cooking. Let’s fire it up.

Chicken Parm is the red-sauce restaurant hero. It’s crispy, cheesy and saucy, and it somehow makes everybody at the table happy. It also makes you feel like a culinary genius, even though it’s basically fried chicken wearing pizza toppings.

The first trick is the cutlet. Chicken breasts are thick at one end and thin at the other, so they cook unevenly. Slicing them in half and pounding them to the same thickness means they cook through in the same few minutes it takes to brown the crust. Panko gives the coating big, crispy flakes, and Parmesan in the crumbs adds salty, nutty flavor and helps it brown.

The second trick is protecting the crunch. Most of the sauce goes underneath the chicken, with just a little on top under the cheese. You get all the saucy goodness without turning that beautiful crust into mush.

HAM out.

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