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This Chicken Parmesan is the best recipe, easy and quick too, ready in just 30 minutes.

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The chicken is coated in breadcrumbs and Parmesan cheese, then fried crispy and golden brown, served in individual baking dishes on top of spaghetti and smothered in extra sauce and melted Mozzarella and Parmesan cheese.

Homemade Chicken Parmesan

Chicken Parmesan is thought to have originated from Eggplant Parmesan, an authentic Italian recipe! Traditionally, chicken parm is a fried breaded chicken breast topped with marinara sauce and melted cheese. It makes for a deliciously filling Sunday dinner and the best part is that it is ready in under 30 minutes!

While this dish is often deep fried, this version is breaded and pan fried with just a little bit of oil and then topped with tomato sauce and cheese. The chicken finishes baking in the oven.

First shallow dish: Mix together the flour, garlic powder, salt and black pepper.

Second shallow dish: Whisk together the egg and water until incorporated.

Third shallow dish: Stir together the Parmesan cheese and Panko.

Pat-dry each chicken piece with a paper towel. Optional: Place between two sheets of plastic wrap and pound flat with a meat mallet.

Ingredients

• 3/4 cup flour
• Salt and pepper
• 2 eggs
• 1 3/4 cups Italian bread crumbs
• 2 pounds chicken cutlets, pounded thin
• 1/2 cup vegetable oil
• 1 (26 oz.) jar low-sodium spaghetti sauce
• 8 ounces shredded part-skim mozzarella
• 3/4 cup (6 oz.) grated Parmesan

How to Make It

1. Preheat oven to 375°F. In a shallow dish, combine flour with 1/2 tsp. salt and 1/4 tsp. pepper. In a bowl, beat together eggs and 2 Tbsp. water. Place bread crumbs in another shallow dish.
2. Dredge chicken in flour, shaking off excess. Dip into egg mixture, letting excess drain. Dredge in bread crumbs, pressing on gently. Place on wax paper-lined baking sheet.
3. In a large skillet, heat 2 Tbsp. oil over mediumhigh heat. Add one-quarter of cutlets. Cook until golden, 1 1/2 to 2 minutes per side. Transfer to a paper towel- lined baking sheet. Continue cooking with oil and chicken in three more batches.
4. Pour half of spaghetti sauce into a 13-inch baking pan. Place one layer of cutlets on top. Cover with half of mozzarella and half of Parmesan. Layer with other cutlets and sauce. Sprinkle with remaining mozzarella and Parmesan. Bake until hot and bubbling, 20 minutes.