Golden Chicken Parmigiana

Serves: 2-3 Cooktime: 40 minutes

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The captivating combination of crispy bread crumbs and melted cheese atop a perfectly cooked chicken cutlet makes this a timeless and much loved dish.

Ingredients

1 CUP FLOUR
2 LARGE EGGS
3 CUPS BREAD CRUMBS
TWO 5-OUNCE CHICKEN BREASTS, POUNDED TO ¼-INCH THICKNESS BETWEEN 2 PIECES OF WAXED PAPER
SALT AND FRESHLY GROUND BLACK PEPPER
½ CUP VEGETABLE OIL
2 CUPS CARMINE'S MARINARA SAUCE
FIVE OR SIX ¼-INCH-THICK SLICES MOZZARELLA. ABOUT 7 OUNCES TOTAL
2 TABLESPOONS GRATED ROMANO CHEESE

Directions

Step 1.
Preheat the oven to 450°F. or preheat the broiler.

Step 2.
Spread the flour on a large plate. Whisk the eggs in a shallow bowl. Spread the bread crumbs on a baking sheet.

Step 3.
Season the cutlets with salt and pepper. Coat them with flour and shake off any excess. Dip them in the egg mixture and let any excess drip off. Press the cutlets into the bread crumbs, making sure they are covered with bread crumbs on both sides. Set them aside on a plate. Refrigerate for 2 to 3 hours until needed.

Step 4.
In a large sauté pan, heat the oil over medium heat. When the oil is hot, add the cutlets and cook them for about 3 minutes on each side or until they are a deep golden brown all over. Transfer them to paper towels to drain.

Step 5.
Meanwhile, in a medium-sized saucepan, heat the marinara sauce over medium-high heat for 4 to 5 minutes or until it is hot.

Step 6.
Transfer the cutlets to a shallow ovenproof casserole. Place the mozzarella on top and sprinkle it with the grated cheese.

Step 7.
Transfer the cutlets to the oven and cook them for 3 to 4 minutes or until the cheese is melted. If you are cooking under the broiler, this will take 2 to 3 minutes.

Step 8.
Ladle the sauce onto a large platter. Place the cutlets on top of the sauce and serve.

Some History Around Our Chicken Parmigiana

Our Chicken Parmigiana traces its roots to Southern Italy, where humble, home-style cooking emphasizes simplicity and fresh ingredients. Over time, Italian immigrants in America discovered that chicken cutlets—pounded thin and coated in seasoned breadcrumbs—provided an irresistible platform for the rich tomato sauce and melted cheese they so adored from back home. And so, Chicken Parmigiana evolved into a beloved Italian-American staple cherished across the country.

At Carmine’s, we remain faithful to this storied heritage, employing only the finest ingredients to honor the dish’s legacy. We start with succulent chicken breasts, pounded and coated in seasoned flour, whisked eggs, and crisp bread crumbs. A quick sauté in hot oil locks in moisture, forming the golden crust that everyone craves. Then comes our signature marinara sauce—lightly simmered to coax out the natural sweetness of ripe tomatoes. Finally, a generous topping of fresh mozzarella and a sprinkle of grated Romano take center stage, sealing in the flavors under the intense heat of the oven.

We invite you to gather friends and family around your table to taste the comfort, tradition, and soul that define our Chicken Parmigiana at Carmine’s. Buon appetito!

Suggested Wine Pairings for Chicken Parmigiana

Chianti Classico: A medium-bodied red with bright acidity and subtle tannins that cut through the richness of mozzarella cheese and tomato sauce.
Montepulciano d’Abruzzo: Robust fruit flavors and a gentle spice complement the savory Romano cheese and crispy fried chicken.
Pinot Grigio: A lighter white option with crisp citrus notes that brighten the dish without overpowering its comforting warmth.
Barbera d’Asti: Offers a balance of tart cherries and earthy undertones, ideal for standing up to hearty marinara and melted cheese.

Approximate Nutrition for the Entire Recipe (2 Chicken Cutlets Total)

Calories: ~3,800 kcal
Total Fat: ~180 g
- Saturated Fat: ~50–60 g
Carbohydrates: ~360 g
- Dietary Fiber: ~15 g
- Sugars: ~25–30 g
Protein: ~160–170 g
Sodium: ~3,000–3,500 mg (varies depending on added salt, cheese, and marinara sauce)

Note: Frying the chicken can greatly affect the amount of oil absorbed. Keeping the oil at the proper temperature (around 350–375°F) helps minimize excess absorption.

Answering Common Recipe Questions

Can I substitute chicken breasts with another cut of chicken?

Yes. Chicken thighs can be used for a more succulent bite. Just remember they’ll need a bit more cook time to reach an internal temperature of 165°F.

What if I don’t have time to refrigerate the breaded cutlets for 2–3 hours?

The chilling step helps the coating adhere better. If you’re pressed for time, you can skip it, but be extra careful when frying so the crumbs don’t fall off.

Can I bake the chicken instead of frying it?

Absolutely. Preheat your oven to 400°F, place the breaded cutlets on a lightly oiled baking sheet, and bake them for about 15–20 minutes or until golden and fully cooked.

Can I use fresh mozzarella instead of regular mozzarella slices?

Yes. Fresh mozzarella melts beautifully and has a subtle creaminess. Just make sure to drain any excess moisture before placing it on the cutlets.