Chicken Parmesan with Tomato Sauce

Name: Chicken Parmesan with Tomato Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 4 whole boneless skinless chicken breasts, halved horizontally; 60 g all-purpose flour; 2 whole large eggs, beaten; 120 g breadcrumbs; 50 g grated Parmesan, divided; 1 tsp dried oregano; 1/2 tsp fine salt; 1/4 tsp black pepper; 120 ml neutral oil, for shallow frying; 400 g tomato sauce; 150 g mozzarella, grated; 2 tbsp fresh basil leaves

Crisp breaded chicken cutlets topped with tomato sauce, Parmesan and mozzarella.

By Hez ArslanUpdated October 2, 2026

Total 50 minMakes 4 servings

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Chicken Parmesan coats thin chicken cutlets in breadcrumbs, fries them until golden and finishes them with tomato sauce and melted mozzarella. The source omits a flour step and gives no safe doneness check, so this version uses a standard flour-egg-crumb coating and verifies the chicken reaches a safe temperature. Add sauce and cheese only for the final bake to keep the crust from becoming soggy. Heat oven to 200°C (400°F). Pound chicken cutlets to an even 1-cm thickness. Season with salt and pepper. Place flour in one shallow dish, eggs in a second and breadcrumbs mixed with half the Parmesan and oregano in a third. Coat each cutlet in flour, dip in egg and press into crumbs.

How to tell when it is ready

Rest 3 minutes, garnish with basil and serve hot.

Tips

Heat oven to 200°C (400°F).
Place flour in one shallow dish, eggs in a second and breadcrumbs mixed with half the Parmesan and oregano in a third.
Coat each cutlet in flour, dip in egg and press into crumbs.
Heat a thin layer of oil in a skillet over medium heat.

Troubleshooting

If coating falls off, dry the chicken and press breadcrumbs firmly.
If cheese browns too fast, cover loosely with foil.

Substitutions

Use gluten-free breadcrumbs and flour.
Use dairy-free mozzarella and omit Parmesan for a dairy-free version.

Variations

Use provolone with mozzarella.
Add chilli flakes to the tomato sauce.

Serving suggestions

Serve with spaghetti.
Add a green salad.
Offer garlic bread.
Pair with roasted vegetables.

Make ahead

Prepare components ahead and store safely. Refrigerate within 2 hours up to 3 days. Reheat in the oven until hot throughout.

Storage

Refrigerate within 2 hours up to 3 days. Reheat in the oven until hot throughout.

Food safety

Cook chicken to 74°C (165°F); refrigerate leftovers promptly.

Frequently asked questions

Can I bake the chicken instead of frying?

Bake breaded cutlets on an oiled rack at 220°C (425°F) until browned and fully cooked, then add sauce and cheese.

How should I store chicken parmesan with tomato sauce?

Refrigerate within 2 hours up to 3 days. Reheat in the oven until hot throughout.

Serve with spaghetti. Refrigerate within 2 hours up to 3 days. Reheat in the oven until hot throughout.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Chicken Parmesan with Tomato Sauce