Prepare the Chicken

• Remove the white tendon from each chicken breast. Slice the skinless chicken breasts in half length-wise, or pound the chicken if they are thick, to create even pieces. To pound chicken, place the chicken pieces between layers of plastic wrap, parchment paper, or wax paper and pound with a meat mallet or a rolling pin.
• Pat the chicken dry with a paper towel.

Set Up Your Dredging Station

• In one shallow bowl, make an egg wash by beating the two eggs.
• In a second bowl, mix breadcrumbs + dry onion soup mix.

Bread the Chicken

• Dip each piece of chicken into the egg mixture. Let excess drip off chicken pieces.
• Press into the seasoned bread crumb mixture until fully coated.
• Repeat for the remaining chicken pieces.

AIR FRYER METHOD (Recommended for speed + crispiness)

Preheat:

• Preheat your air fryer to 375°F.

Cook the Chicken:

• Lay the breaded chicken cutlets in a single layer. Spray lightly with cooking spray.
• Air fry for 10 minutes, then flip and cook for an additional 6–8 minutes, until crispy and cooked through (internal temperature: 165°F).

Add Sauce + Cheese

• Heat pasta sauce or homemade sauce.
• Add cooked chicken pieces and flip to coat in sauce.
• Top with mozzarella and Parmesan.
• Air fry for an additional 2–3 minutes, until the cheese is melted and bubbly.

CAST IRON METHOD

Heat the Pan

• Add two tablespoons of olive oil to a large skillet and heat over medium heat.

Cook the Chicken

• Fry the breaded chicken for 4–5 minutes per side until golden and cooked through.

Add Sauce + Cheese

• Pour the marinara sauce over the chicken directly in the pan.
• Add mozzarella and Parmesan.
• Reduce the heat to low, cover, and cook for 3–4 minutes, or until the cheese has melted.
• You can also finish under the broiler for extra browning.

This Chicken Parmesan is delicious with:

• Egg noodles
• Zucchini noodles
• Spaghetti or penne
• Mashed potatoes
• Steamed mixed vegetables
• A crisp garden salad
• Garlic toast or sourdough slices