Italian-American · main

Classic Chicken Parmesan

Classic Chicken Parmesan reads umami 8.5, richness 6.3 and salinity 5.1 on Palate's 0–10 flavor X-ray — a Italian-American main, about 37 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.2 / 10
• Sweet & Fruity — 2.6 / 10
• Sour & Bright — 2.3 / 10
• Bitter & Earthy — 1.6 / 10
• Rich & Fat — 7.1 / 10
• Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Umami 8.5 · Richness 6.3 · Salinity 5.1 · Herbaceous 3.7 · Nutty 2.8 · Funk & Ferment 2.6 · Sweetness 2.3 · Sourness 1.9 · Floral 1.8 · Warm Spice 1.5 · Bitterness 1.4 · Citrus 1.2 · Earthy 1.1 · Fruity 1.0 · Allium 0.9 · Heat 0.5

What's in it (11)

• boneless chicken — 680 g
• salt — 7 g
• freshly ground black pepper — 3 g
• all-purpose flour — 91 g
• eggs — 300 g
• bread crumbs italian style — 355 g
• parmesan cheese — 114 g
• vegetable oil — 109 g
• marinara sauce — 710 g
• low-fat mozzarella cheese — 227 g
• basil — 7 g

Time & effort: about 37 min (27 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 283.3 kcal, 17.2 g protein, 11.3 g fat, 28 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Working one at a time, place each chicken breast between two sheets of plastic wrap and pound with a meat mallet to an even 1/2-inch thickness. Season both sides with 1 tsp of the salt and all of the pepper.
2. Set up three shallow dishes: flour in the first; the egg mixture in the second; panko mixed with 1/2 cup of the Parmesan in the third. Dredge each cutlet in flour, shaking off the excess, then in egg, then in the panko mixture, pressing gently so the crumbs adhere.
3. Set the breaded cutlets on a wire rack set over a baking sheet and let rest, uncovered, 10 minutes — this sets the coating so it won't shed in the pan. Meanwhile, heat the oven to 425°F.
4. Heat the oil in a large skillet over medium-high heat until it shimmers, about 2 minutes. Working in two batches so you don't crowd the pan, pan-fry the cutlets until deeply golden and crisp on the first side, 3-4 minutes.
5. Flip and cook until the second side is deeply golden, 3-4 minutes more (the chicken will finish cooking in the oven, so the centers won't be fully done yet). Return the cutlets to the wire rack.
6. Warm the marinara in a small saucepan over medium heat and simmer, stirring occasionally, until slightly thickened, 5 minutes; season with the remaining 1/2 tsp salt.
7. Arrange the cutlets on the baking sheet, still on the rack. Spoon about 1/4 cup marinara over the center of each cutlet, leaving the crisp edges bare, then top with the mozzarella slices and the remaining 1/2 cup Parmesan.
8. Bake until the cheese is fully melted and the chicken reaches 165°F at the thickest point, 8-10 minutes.
9. Switch the oven to broil and broil until the cheese is spotty brown, 1-2 minutes, watching closely so it doesn't scorch. Let rest 3 minutes, scatter with basil, and serve with the remaining marinara alongside.

Dishes with a similar flavor shape

• Skillet Chicken Parmesan — Italian-American
• Mostaccioli — Italian
• Chicken Parmesan Meatball Bake — Italian-American
• Vegetable Lasagna — Italian
• Chicken Parmesan Skillet with Garlic Bread Croutons — Italian-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.