Red-sauce classic
Red-Sauce Joint Chicken Parmesan
Crispy breaded chicken cutlets baked under marinara and melted mozzarella, just like your favorite Italian-American restaurant.
Prep20 min
Cook25 min
Total45 min
Serves4
Gear: Large skillet, rimmed baking sheet
The restaurant secret
Chicken parm is the signature dish of Italian-American 'red-sauce' restaurants. The trick at home is to keep the coating crisp: fry the cutlets until golden, then add the sauce only underneath and on top, leaving crisp edges exposed.
How to make it
- Heat the oven to 425°F. Set up three shallow dishes: seasoned flour, beaten eggs, and the breadcrumb-Parmesan mixture.
- Dredge each cutlet in flour, dip in egg, then press firmly into the crumbs.
- Heat the oil in a skillet over medium-high heat. Fry the cutlets 2–3 minutes per side until golden. Drain on a rack.
- Spread a little marinara on a baking sheet, place the cutlets on top, spoon a stripe of sauce down the center of each and top with mozzarella.
- Bake 10–12 minutes until the cheese bubbles and the chicken reaches 165°F. Garnish with herbs and serve with pasta or salad.
Technique tip
The 'standard breading procedure' — flour, egg, crumbs — creates a coating that stays attached. Use one hand for dry ingredients and the other for wet to avoid 'club fingers.'
Swaps & options
- Air fryer: spray breaded cutlets and cook at 380°F for 10–12 minutes, then top and melt the cheese.
- Use eggplant slices for eggplant Parmesan.
Serve it with
- Classic with spaghetti in marinara.
- Leftovers make great sandwiches on toasted rolls.
Safety & allergens: Cook chicken to 165°F. Hot oil can splatter; never leave it unattended. Contains wheat, egg and milk. Always check ingredient labels. See our disclaimer.
This is an original home recipe inspired by a popular restaurant style. Tasty Food Deal is not affiliated with any restaurant.