Easy Chicken Parmesan

Prep Time:
35 mins
Total Time:
35 mins

A favorite dish, these easy cheesy, breadcrumb-coated chicken cutlets are quickly cooked on the stovetop, then topped with mozzarella and broiled on a bed of tomato sauce. Serve them over pasta or with a crisp green salad and plenty of garlic bread.


  • ¾ cup plain breadcrumbs

  • ¾ cup grated Parmesan cheese

  • 8 chicken cutlets (about 1 ½ pounds total), or 4 boneless, skinless chicken breasts, halved horizontally

  • Salt and freshly ground pepper

  • 1 large egg, lightly beaten

  • 2 cups jarred tomato sauce or Easy Chunky Tomato Sauce

  • ¼ cup olive oil

  • 6 ounces mozzarella cheese, preferably fresh, cut into eight ¼-inch-thick slices


  1. Heat broiler. Combine breadcrumbs and Parmesan in a shallow bowl. Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in the beaten egg, then dredge in breadcrumb mixture, turning to coat both sides.

  2. Spread tomato sauce onto the bottom of a 10-by-15-inch baking dish. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in skillet; cook until golden, 1 to 2 minutes on each side. Using a spatula, transfer browned cutlets to baking dish, placing them on top of sauce. Repeat with remaining oil and cutlets.

  3. Top each cutlet with a slice of mozzarella. Broil about 4 inches from heat source until sauce is hot and cheese is melted and lightly browned in spots, 5 to 8 minutes. Serve immediately.

    chicken parmesan in white serving dish

Cook's Notes

This chicken also makes wonderful leftovers. Reheat it for 10 minutes; try it in a sandwich with a little extra sauce on the side.

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