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Chicken Parmesan Watch live now

Italian · Cheesy · Chicken · Classic

Chicken Parmesan

A Sunday-table classic from Jonathan's grandmother in Naples. Crisp on the edge, molten in the middle, with sauce that's been gently coaxed for an hour.

Jonathan Thompson

Jonathan Thompson

4.86 · Master Chef

Time

1Hr 45 Mins

Skill

Intermediate

Rating

4.9 / 5

The method

  1. 01

    Butterfly and pound the chicken breasts to ½-inch thickness. Season generously with salt.

  2. 02

    Set up a dredging station: flour, beaten egg, panko mixed with parmesan and a pinch of dried oregano.

  3. 03

    Warm olive oil over the sauce: bloom garlic, add tomatoes, simmer 25 minutes with a basil stem.

  4. 04

    Pan-fry cutlets in olive oil until deeply golden — about 3 minutes per side. Drain on a rack, never paper.

  5. 05

    Spoon a layer of sauce in a baking dish, lay the cutlets, blanket with mozzarella and a snow of parmesan.

  6. 06

    Broil 3–4 minutes until the cheese blisters. Tear basil over the top and rest 5 minutes before plating.

Watch it made

Cook-alongs from the chef, plus variations other cooks have filmed in their own kitchens.

0:06Chef

Frying the cutlets without a soggy crust

Jonathan Thompson

"Panko goes on last and the oil stays at 350°F — listen for the steady sizzle."

0:06Community

Eggplant version for my vegetarian sister

Mia R.

"Salted the eggplant 30 minutes first; same sauce, same broil, no one noticed."