Das Schnitzel House Parma is a hearty, pub-style chicken parmigiana—a golden, crispy chicken schnitzel topped with rich tomato sauce and a blanket of melted mozzarella and parmesan. It’s a crowd-pleasing dish that combines the satisfying crunch of a perfectly fried cutlet with the comforting flavors of Italian-American cuisine. This recipe delivers a restaurant-quality result at home, with a straightforward breading and frying process that anyone can master.
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
- 1 cup (125 g) all-purpose flour
- 2 large eggs
- 2 cups (200 g) plain breadcrumbs (or panko for extra crunch)
- 1/2 cup (50 g) grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup (240 ml) vegetable oil, for frying (or as needed)
- 1 1/2 cups (360 ml) marinara sauce (store-bought or homemade)
- 8 oz (225 g) fresh mozzarella, sliced or shredded
- 1/4 cup (25 g) grated parmesan cheese, for topping
- Fresh basil leaves, for garnish (optional)
Instructions
- Place one chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound to an even 1/2-inch (1.25 cm) thickness. Repeat with the remaining breasts. Season both sides with salt and pepper.
- Set up a breading station: place the flour in a shallow dish. In a second dish, beat the eggs with a tablespoon of water. In a third dish, combine the breadcrumbs, 1/2 cup parmesan, garlic powder, and oregano.
- Dredge each chicken breast in the flour, shaking off excess. Dip into the egg mixture, letting any excess drip off. Press into the breadcrumb mixture, ensuring an even coating. Place the breaded cutlets on a wire rack and let them rest for 10 minutes (this helps the coating adhere).
- Preheat your oven to 400°F (200°C).
- In a large skillet, heat the vegetable oil over medium-high heat until shimmering (about 350°F / 175°C). Carefully place two cutlets in the pan—do not overcrowd. Fry for 3-4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C) as the safe minimum for poultry, per USDA FSIS guidelines. Transfer to a paper towel-lined plate. Repeat with the remaining cutlets.
- Spread 1/2 cup of marinara sauce in the bottom of a 9×13-inch (23×33 cm) baking dish. Place the fried cutlets in a single layer. Spoon the remaining sauce over each cutlet, covering the surface. Top with mozzarella and the remaining parmesan.
- Bake for 10-12 minutes, until the cheese is melted and bubbly. If you prefer a golden top, switch to broil for the last 1-2 minutes, watching closely.
- Let rest for 5 minutes before serving. Garnish with fresh basil if desired.
Tips
- Pounding is key: Even thickness ensures even cooking. If you don’t have a mallet, use a heavy skillet or rolling pin.
- Rest the breaded cutlets: The 10-minute rest before frying helps the coating stick and prevents it from falling off during cooking.
- Don’t overcrowd the pan: Frying in batches maintains oil temperature, giving you a crispier crust. If the oil cools, the chicken will absorb more oil and become greasy.
- Substitutions: Use panko breadcrumbs for an extra-crispy texture. For a gluten-free version, use gluten-free flour and breadcrumbs. You can also swap the chicken for thin pork cutlets—just cook to 145°F (63°C) with a 3-minute rest.
Serving Suggestions
Serve the Schnitzel House Parma hot, straight from the oven. It pairs beautifully with spaghetti or fettuccine tossed in olive oil and garlic, a simple green salad with lemon vinaigrette, or roasted vegetables like asparagus or zucchini. For a low-carb option, serve over sautéed spinach or cauliflower mash. A glass of Chianti or a light lager complements the dish nicely.
Variations
- Eggplant Parm: Replace chicken with 1 large eggplant, sliced into 1/2-inch rounds, salted and drained for 30 minutes, then breaded and fried as directed.
- Spicy Arrabbiata: Use arrabbiata sauce instead of marinara for a kick of heat.
- Mushroom & Prosciutto: Sauté 8 oz (225 g) sliced mushrooms and 4 oz (115 g) chopped prosciutto, then spoon over the sauce before adding cheese.
- Alfredo Parma: Swap the tomato sauce for a creamy Alfredo sauce and top with extra parmesan.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place on a baking sheet and warm in a 350°F (175°C) oven for 10-15 minutes, or until heated through and the cheese is melted. Avoid the microwave, as it will make the crust soggy. You can also freeze the cooked, assembled dish (before baking) for up to 3 months; thaw overnight in the refrigerator and bake as directed, adding 5-10 minutes to the cooking time.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Yes, but they are thicker and may require more pounding. Use boneless, skinless thighs and pound to an even thickness. Adjust cooking time to ensure they reach 165°F (74°C).
Why did my breading fall off? This usually happens when the chicken is not dry before flouring, or the oil isn’t hot enough. Pat the chicken dry, shake off excess flour, and ensure the oil is shimmering before adding the cutlets.
Can I bake instead of fry the chicken? Yes, for a lighter version, place the breaded cutlets on a wire rack over a baking sheet, spray with oil, and bake at 425°F (220°C) for 20-25 minutes, flipping halfway. Then proceed with the sauce and cheese. The crust will be less crispy but still tasty.
What is the best cheese for the topping? Fresh mozzarella gives a creamy, stretchy melt, while low-moisture mozzarella browns better. A mix of both works well. Add a sprinkle of parmesan for extra flavor.
Can I make this ahead of time? Yes, you can bread the chicken and refrigerate for up to 24 hours before frying. Alternatively, assemble the entire dish (without baking) and refrigerate for up to 24 hours; then bake, adding 5-10 minutes.
Is it necessary to use a meat thermometer? Yes, especially with chicken. Insert the thermometer into the thickest part of the cutlet; it should read 165°F (74°C) to ensure it’s safe to eat.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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