Chicken Parmesan for Two is a classic for a reason…it is delicious. Growing up in New York City, we had some of the best Italian food, and most of it was made by my friend’s mothers, aunts, and cousins. This is a very straightforward recipe and the way I was taught to make it by a boyfriend’s Italian mom. I’ve always made it this way and when I deviate (let’s say I bake instead of fry the cutlets), the results are good but not the same. I’d say the only addition or change I’ve made over the years was the addition of Panko breadcrumbs (so much crunch) and the fact that you can buy already prepared, thinly sliced chicken cutlets at the stores. Years ago, I would have to pound the regular cutlets between two pieces of plastic wrap until really thin. Now, I’m able to purchase them and that work is done for me. If you can’t find the thinly cut chicken breasts, grab that meat mallet (or rolling pin or heavy pot) and get banging. LOL You want the cutlets about 1/4 inch thick.
These are best made fresh, but you can prepare your cutlets and fry them in the morning, and then just add the sauce and cheeses right before baking and they are still great. (Hey, that’s how they do it in the restaurants.) That will give you a big start on the meal. The same is true of my marinara sauce. Make it in advance and have it ready to go when you are. Don’t fret if you haven’t made or don’t have time to make your own sauce. A great jar of store-bought sauce works fine. My choice, like everyone else’s, is Rao’s Marinara. New York made by a well-known and established family, it is the closest most of us will ever get to eating at that famous restaurant.
Served with a side of pasta, this is a pretty traditional Italian-American-New York version of chicken parmesan. Of course, mine is made for two but your can easily double or triple this recipe.
To get started with this recipe, preheat oven to 350 degrees F.
Set up a breading station by having three shallow bowls or plates. The first has the wonder flour. Sprinkle with salt and pepper and mix. A note about Wondra Flour. This flour is finely milled and incredibly light. I started using it to make gravy but quickly started using it for all kinds of things because it is lighter and gives a great coating to fried foods without clumping. If you don’t have it, feel free to use all-purpose flour. The second is a bowl with the beaten egg, and a tablespoon of water. Season with a pinch of salt and a few grinds of black pepper. The third should be a shallow bowl or plate with the Panko breadcrumbs, Italian breadcrumbs and a 1/4 cup of the Parmesan mixed together with a pinch of salt and some freshly ground black pepper. I like mixing Panko with the flavored breadcrumbs. One offers great crunch and the other, flavor.
Take your thinly cut chicken cutlets and dredge them in the flour shaking off excess. Dip them in the egg mixture on all sides and let excess drip off. Place in breadcrumb mix and coat on all sides. Press crumbs into chicken to be sure they stick. Put cutlets on a plate until all are prepared. Place in the refrigerator for 15 – 30 minutes to set. This last “chilling step” is optional but I find that the breadcrumbs adhere better to the chicken and less fall off during frying.
Heat enough of the of oil in a large cast iron skillet to come up about 1/4 inch on the side of the skillet. Heat on the stove until very hot but not smoking. Add the cutlets and fry until golden (about 3 minutes). Flip and fry on the other side until golden brown. About 2-3 minutes more. Place cooked cutlets on a paper towel lined plate to let drain. Immediately sprinkle them with salt while they are hot.
On a baking sheet lined with tin foil that has been sprayed with cooking spray, line up the fried cutlets. Top with a couple of tablespoons of the room temperature marinara sauce. Sprinkle each with 1/2 – 1 tablespoon of Parmesan and top each cutlet with half of the mozzarella.
Place in the oven and bake until the cheese is melted and brown in spots on top. You can place the baking sheet under the broiler for two minutes to get that bubbling brown cheese. Serve each cutlet on a plate with extra sauce on top and on the side. Garnish with fresh basil leaves and serve with more grated Parmesan.
Did you like this recipe? Do you enjoy Italian flavors and recipes? Here are some of my all-time favorite Italian inspired recipes. Try them and enjoy.
Spaghetti Squash with Seafood Marinara
Crispy Eggplant Parmesan Slices for Two
Chicken Parmesan for Two
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Chicken cutlets cut thin
- 1 Large Egg beaten
- 1/4 Cup Wondra Flour
- 1/4 Cup Panko
- 1/4 Cup Italian flavored breadcrumbs
- 1/4 Cup Grated Parmesan cheese separated
- Canola Oil to fry
- 1 Cup Mozzarella cheese shredded
- 1 Cup Marinara Sauce (or your favorite store bought)
- Kosher salt and freshly ground black pepper to taste
- Cooking Spray
- Fresh basil leaves & grated Parmesan to finish
Instructions
- Preheat oven to 350 degrees F.
- Set up a breading station by having three shallow bowls or plates. The first has the wonder flour. Sprinkle with salt and pepper and mix. The second is a bowl with the beaten egg and a tablespoon of water, salt and pepper. Mix. The third should be a shallow bowl or plate with the Panko breadcrumbs, Italian breadcrumbs and a 1/4 cup of the Parmesan. Add a pinch of salt and pepper and mix. You now have your breading station ready to go.
- Take your thinly cut chicken cutlets (see notes) and dredge them in the flour shaking off excess. Dip them in the egg mixture on allsides and let excess drip off. Place in breadcrumb mix and coat on all sides. Press crumbs into chicken to be sure they stick. Put cutlets on a plate until all are prepared. Place the plate in the refrigerator for 15 – 30 minutes to set the chicken and breadcrumb coating.
- Heat enough of the of oil in a large cast iron skillet to come up about 1/4 inch on the side of the skillet. Heat on the stove until very hot but not smoking. Add the cutlets and fry until golden (about 3 minutes). Flip and fry on the other side until golden brown. About 2-3 minutes more. Place cooked cutlets on a paper towel lined plate to let drain. Immediately sprinkle them with salt while they are hot.
- On a baking sheet lined with tin foil that has been sprayed with cooking spray, line up the fried cutlets. Top with a couple of tablespoons of the room temperature marinara sauce. Sprinkle each with 1/2 – 1 tablespoon of Parmesan cheese and top each cutlet with half of the mozzarella.
- Place in the oven and bake until the cheese is melted and brown in spots on top. You can place the baking sheet under the broiler for two minutes to get that bubbling brown cheese. Serve on a platter with extra sauce on top of each cutlet and some on the side. Garnish with fresh basil leaves and serve with more grated Parmesan on the side. Enjoy.
