Italian-American · main

Skillet Chicken Parmesan

Skillet Chicken Parmesan reads umami 7.3, richness 5.9 and salinity 5.0 on Palate's 0–10 flavor X-ray — a Italian-American main, about 19 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 7.3 · Richness 5.9 · Salinity 5.0 · Herbaceous 3.9 · Funk & Ferment 2.3 · Nutty 2.2 · Sourness 2.2 · Sweetness 2.1 · Floral 1.7 · Warm Spice 1.5 · Bitterness 1.5 · Citrus 1.3 · Fruity 1.1 · Allium 1.1 · Earthy 1.0 · Heat 0.8

What's in it (12)

Time & effort: about 19 min (17 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 257.9 kcal, 18.4 g protein, 9.8 g fat, 23.8 g carbs

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

How it's cooked (9 steps)

  1. Slice each chicken breast horizontally into two thin cutlets, place between sheets of plastic wrap, and pound to an even 1/2-inch thickness; season both sides with the salt and pepper.
  2. Set up a dredging station: flour in one shallow dish, beaten eggs in a second, and panko mixed with 1/4 cup of the Parmesan and the oregano in a third.
  3. Working one cutlet at a time, coat in flour and shake off the excess, dip in egg, then press into the panko mixture to coat evenly on both sides.
  4. Heat the olive oil in a 12-inch oven-safe skillet (cast iron or stainless steel) over medium-high heat until it shimmers.
  5. Pan-fry the cutlets in batches without crowding, 3-4 minutes per side, until deeply golden and crisp and the internal temperature reads 160 F; transfer to a plate as they finish.
  6. Wipe out the skillet, return all the cutlets to it in a single layer, and spoon the marinara sauce over each one.
  7. Scatter the mozzarella and the remaining Parmesan over the sauced cutlets, then preheat the broiler with a rack 6 inches from the element.
  8. Broil the skillet, watching closely, until the cheese is melted and bubbling with golden spots, 2-3 minutes.
  9. Let rest 2 minutes so carryover heat finishes the chicken to a safe 165 F, scatter with the basil, and serve straight from the skillet.

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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.