Chicken Parmesan

By Melissa Clark

Updated September 18, 2025

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Total Time
1 hour 15 minutes
Rating
5(7,454)
Comments
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A classic Italian-American Parmesan — a casserole of fried, breaded meat or eggplant covered with tomato sauce and molten cheese — is all about balance. You need a bracing a tomato sauce to cut out the fried richness, while a milky, mild mozzarella rounds out the Parmesan’s tang. Baked until brown-edged and bubbling, it’s classic comfort food — hearty, gooey and satisfying. Although chicken or veal cutlets are the standard, boneless, skinless chicken thighs make a more flavorful alternative. Pork or turkey cutlets work nicely here, too. Serve with an assertively-dressed green salad and a loaf of crusty bread. Store leftover chicken Parmesan in an airtight container in the fridge for up to 3 days, and wrapped tightly and frozen for up to 6 months.

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Ingredients

Yield:6 servings

  • 2 pounds boneless, skinless chicken, turkey or pork cutlets (or use chicken thighs for even more flavor)

  • ½ cup all-purpose flour

  • 3 large eggs, beaten

  • 2 to 3 cups panko bread crumbs, as needed

  • Kosher salt, as needed

  • Black pepper, as needed

  • Olive oil, for frying

  • 5 cups Simple Tomato Sauce (see recipe)

  • 1 cup finely grated Parmesan, preferably Parmigiano-Reggiano

  • ½ pound fresh mozzarella, torn into bite-sized pieces

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

39 grams carbs; 253 milligrams cholesterol; 1389 calories; 68 grams monosaturated fat; 14 grams polyunsaturated fat; 26 grams saturated fat; 114 grams fat; 5 grams fiber; 1623 milligrams sodium; 55 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400 degrees. Place cutlets between two pieces of parchment or plastic wrap. Using a kitchen mallet or rolling pin, pound meat to even ¼-inch-thick slices.

  2. Step 2

    Place flour, eggs and panko into three wide, shallow bowls. Season meat generously with salt and pepper. Dip a piece in flour, then eggs, then coat with panko. Repeat until all the meat is coated.

  3. Step 3

    Fill a large skillet with ½-inch oil. Place over medium-high heat. When oil is hot, fry cutlets in batches, turning halfway through, until golden brown. Transfer to a paper towel-lined plate.

  4. Step 4

    Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Place half of the cutlets over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.

  5. Step 5

    Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.

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Ratings

5 out of 5
7,454 user ratings
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Comments

Larry G.

I do a simple one pan version:
Pan fry the cutlets.
Wipe the pan clean of the oil.
Place cutlets back in pan.
Place a thin slice of Prosciutto over each cutlet.
Place a slice of fresh mozzarella over each.
Place a dolop of tomato sauce over each.
Cover skillet and saute over low heat until cheese melts

Betsy R

I thought for quite awhile about how I could retain the crunch in this dish without frying. I used skinless boneless chicken thighs and salted and floured them, then sautéed. I deglazed the pan with vermouth and added that on top of the chicken nestled in a lot of sauce.Then came the Mozzarella & Parmesan. Then I took Panko and added herbs and olive oil and spread it over the top of the dish. It got all brown, crunchy and good! Excellent! No need to pound thinly or fry. Yum!

Jacki

I have whipped up chicken parm on many occasions but decided to follow this recipe, which has you bake the chicken for 40 minutes in the sauce. For me, one of the best parts of chicken parm, or any parm, is the crunchy breading under the sauce and melted cheese, which you can get easily by frying your chicken, then topping with sauce and cheese and broiling. This recipe just produced really soggy chicken and a watery mess. Perhaps my mozzarella was the culprit, but it was disappointing.

Zenjane

Reheating suggestions?

Laura

I air fryed the chicken in our Joule, 375 for 6m a side. Worked great and no mess.

G.Noon

This was very good. Made exactly as the recipe says and everyone loved it!

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