Classic chicken parmesan with tomato sauce and melted cheese

When I was a kid, my mom made Sunday dinners feel like a warm hug, and her chicken parmesan led the lineup—golden, crunchy cutlets crowned with gooey cheese and a tomato sauce that smelled like summer. I still remember the way the kitchen filled with that sweet, garlicky tomato scent and how I’d sneak a corner of mozzarella before anyone noticed. Cooking this recipe now takes me right back: the sizzle as the breading hits the pan, the bright red sauce bubbling, and that first glorious stretch of melted cheese. I’ll show you how to get that same comforting, weeknight-friendly magic at home without any fuss—just simple ingredients, a little rhythm, and lots of flavor.

Quick Facts

• Yield: Serves 4
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Why This Recipe is Awesome

This version hits the perfect balance: a crisp, golden crust, juicy, tender chicken, bright tomato sauce, and melty cheese on top. It tastes like comfort but cooks like a weeknight winner. It’s so easy even your oven can’t mess it up. You get crunchy texture, rich tomato tang, and that irresistible cheesy pull in every bite—what’s not to love?

Ingredients

For the Main Dish:

• 4 boneless, skinless chicken breasts (about 1½–2 lbs), halved horizontally to make 8 cutlets
• 1 cup all-purpose flour
• 2 large eggs, beaten with 2 tbsp water
• 1½ cups plain breadcrumbs or 1¼ cups panko for extra crunch
• ½ cup grated Parmesan cheese, plus more for serving
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste
• 3 tbsp olive oil (for frying) and 1 tbsp butter (optional, for flavor)
• 8 oz shredded mozzarella (about 2 cups)

For the Sauce / Garnish (if applicable):

• 1 tbsp olive oil
• 1 small yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 28 oz can crushed tomatoes
• 1 tsp dried basil or a few torn fresh leaves
• 1 tsp dried oregano
• Pinch of sugar (optional, to balance acidity)
• Salt and pepper to taste
• Fresh basil or parsley for garnish

How I Make It

Step 1:

Start by pounding the thicker parts of the chicken breasts to an even thickness (about ½ inch) using a meat mallet or a heavy pan—cover them with plastic wrap so they don’t tear. Pat the cutlets dry, then season both sides with salt, pepper, and a little garlic powder. Set up a dredging station with three shallow dishes: flour, beaten eggs, and the breadcrumb mixture (mix breadcrumbs with ½ cup Parmesan, oregano, and a pinch of salt). Dredge each piece in flour, tap off excess, dip in egg, then press into breadcrumbs so they coat well. I like pressing the breadcrumbs on with my hands to really make them stick.

Step 2:

Heat a large skillet over medium-high heat and add 3 tbsp olive oil and 1 tbsp butter if using. When the fat shimmers, carefully add the cutlets—you should hear a lively sizzle. Cook in batches so you don’t crowd the pan. Fry until the crust turns a deep golden brown, about 3–4 minutes per side. Flip once; resist the urge to move them around. Transfer to a paper towel-lined plate while you make the sauce. Tip: if the crust browns too fast, lower the heat a hair—burnt breading will ruin the flavor.

Step 3:

For the sauce, warm 1 tbsp olive oil in the same skillet over medium heat. Sauté the chopped onion until translucent and fragrant, about 4–5 minutes. Add the garlic and cook 30 seconds until you smell that toasty garlic aroma. Pour in the crushed tomatoes, add basil, oregano, and a pinch of sugar if needed, then simmer gently for 10–12 minutes so the sauce thickens and the flavors meld. It should smell sweet and bright and look a vibrant red.

Step 4:

Preheat the oven to 400°F. Pour a bit of sauce into a baking dish to create a thin layer. Nestle the fried cutlets into the dish, spoon more sauce over each, then top each with a generous handful of shredded mozzarella and a sprinkle of Parmesan. Bake at 400°F until the cheese melts and bubbles, about 10–15 minutes. For a golden, slightly charred top, switch the oven to broil and give it 1–2 minutes—watch closely so it doesn’t burn. Use a thermometer to check the chicken reaches 165°F at the thickest point.

Step 5:

Let the dish rest for about 5 minutes so juices settle. Garnish with torn fresh basil and extra grated Parmesan. Slice and serve while everything still stretches with that glorious cheesy pull. I love hearing the quiet susurration of bubbling sauce and seeing the cheese stretch—small joys, big payoff.

Pro Tips

• For extra-crispy results, use panko instead of regular breadcrumbs; toss them with grated Parmesan for flavor.
• Don’t skip pounding the chicken; even thickness guarantees even cooking and prevents dry edges.
• Use a meat thermometer—pull the pan at 165°F internal temp so the chicken stays juicy.
• Leftovers get better reheated under a broiler for 2–3 minutes to revive the crust and melt the cheese.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for thick eggplant slices or firm tofu for a vegetarian version—bread and bake the slices instead of frying for a lighter take.
• Use gluten-free breadcrumbs or crushed cornflakes to make it gluten-free; texture changes slightly but stays tasty.
• Replace mozzarella with dairy-free shreds for a vegan-ish version (pair with a tofu or eggplant base).
• For a lower-fat option, brush cutlets with oil and bake at 425°F for about 15–20 minutes instead of frying.

Variations & Tips

• Spicy: Add red pepper flakes to the sauce and a pinch to the breadcrumb mix for heat.
• Kid-friendly: Skip broiling and use mild mozzarella; serve with spaghetti and hidden veggies in the sauce.
• Caprese twist: Top with fresh tomato slices and basil after baking, drizzle with balsamic glaze.
• Slider version: Use smaller cutlets on soft rolls for party sandwiches.
• Herb citrus crumbs: Add lemon zest and chopped parsley to the breadcrumbs for a bright twist.
• Prosciutto crisp: Lay a thin prosciutto slice over the chicken before cheese for a salty crunch.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! You can bread the chicken and keep it covered in the fridge for a few hours, or fully assemble (uncooked) and refrigerate for up to 24 hours. Reheat in a 350°F oven until warmed through, then broil 1–2 minutes to refresh the crust.

Can I double the recipe?

Sure thing. Use two pans for frying and a larger baking dish; you might need to bake a little longer if you crowd one dish.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for a deep golden crust on the cutlets, bubbling melted cheese, and an internal temperature of 165°F. The chicken should feel firm but still springy.

What if I don’t have ingredient X?

Swap breadcrumbs with crushed crackers or panko; use shredded cheddar or provolone if you run out of mozzarella. A can of diced tomatoes can replace crushed—just pulse quickly in a blender if you want smoothness.

How I Like to Serve It

I usually plate this over a nest of buttered spaghetti or alongside a crisp green salad with lemon vinaigrette. It works for cozy weeknights, casual dinner parties, or when you want to impress someone with minimal effort. Pour a chilled glass of Pinot Grigio or a fizzy soda for the kids and enjoy the warmth of a satisfying, saucy meal.

Notes

• Store leftovers in an airtight container for up to 3 days. Reheat in the oven or under broiler to restore crispiness.
• Safe cooking temp for chicken: 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!