This recipe was written in Spanish and translated automatically. The translation may contain errors. View the original Spanish recipe

Chicken Parmigiana

Name: Chicken Parmigiana
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: Chicken cutlets (4 pieces); Flour (1/2 cup); Egg (2 pieces); Breadcrumbs (1 cup); Parmesan cheese (grated) (1/2 cup); Olive oil (1/2 cup); Tomato sauce (2 cups); Garlic, minced (2 cloves); Basil (stem, leaves) (6 pieces); Mozzarella cheese (sliced) (200 g); Salt (1 teaspoon); Black pepper (1/2 teaspoon)

by Dana Peredo

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35 viewsTotal time: 55 min

Breaded and golden-brown chicken cutlets, topped with tomato sauce and mozzarella cheese, baked until the cheese melts.

Servings: 4
Prep: 20 min
Cook: 35 min
Difficulty: Easy
Category: Main course
Cuisine: Italian
Serve: Hot
Texture: Crispy / Crunchy, Juicy
Techniques: BakeFry
Meal: DinnerLunch

Family meal
Quick weekday meal

Tips

Letting the fried chicken rest on a wire rack—not on paper towels—keeps the breading crispy instead of soggy. Here’s a video to help you prepare your dish.

Ingredients

Chicken cutlets (4 pieces)
No price yet
Flour (1/2 cup)
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Egg (2 pieces)
$5.17 MXN
$2.58 MXN/piece
Breadcrumbs (1 cup)
No price yet
Parmesan cheese (grated) (1/2 cup)
No price yet
Olive oil (1/2 cup)
$33.44 MXN
Tomato sauce (2 cups)
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Garlic, minced (2 cloves)
≈ $0.66 MXN
Basil (stem, leaves) (6 pieces)
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Mozzarella cheese (sliced) (200 g)
No price yet
Salt (1 teaspoon)
≈ $0.16 MXN
Black pepper (1/2 teaspoon)
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WaatoPrice

Price reference: Guadalajara, Jalisco

Estimated cost so far

≈ $39.43 MXN

≈ $9.86 MXN per serving

4 of 12 ingredients

priced

33%

Prices are approximate. · Last updated Oct 14, 2026

Tools

Frying pan
Baking dish
Oven
Mixing bowl
Knife
Cutting board
Tongs

Steps

1. Coat the chicken in breadcrumbs10 min
First, season the chicken cutlets on both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper. In a bowl, beat 2 eggs, and on a plate, combine 1 cup of breadcrumbs with 1/2 cup of grated Parmesan cheese. Now dredge each cutlet first in flour, then dip it in the beaten eggs, and finally coat it in the breadcrumb and Parmesan mixture.
2. Fry the chicken10 min
Heat half a cup of oil in a skillet over medium-high heat. Place the breaded cutlets in the oil and fry them for 3 to 4 minutes per side, until they are evenly golden brown and cooked through. Using tongs, remove them from the oil and place them on a wire rack or on a plate lined with a paper towel to absorb the excess oil.
3. Prepare the sauce5 min
While the chicken is resting, take a saucepan and heat 2 cups of tomato sauce along with 2 cloves of minced garlic and 6 fresh basil leaves over low heat for 5 minutes until the aroma is released.
4. Assemble and bake15 min
Preheat the oven to 200°C (400°F). Place the breaded cutlets in a baking dish, spoon the tomato sauce you prepared over each one, and top with 200 grams of mozzarella cheese. Bake until the cheese melts and bubbles, about 15 minutes.
5. Serve1 min
Serve immediately. You can serve it with spaghetti and garnish with more fresh basil if you like.