HexClassic Chicken Parmesan

Preparation

Staying true to tradition, HexClad’s classic Chicken Parmesan layers crispy cutlets, marinara, mozzarella, and plenty of Parmesan, baked until bubbly and the cheese is perfectly melted. What makes this version extra special is the crust- each cutlet is coated in a panko-Parmesan mixture before frying, creating an ultra-crunchy, golden layer that locks in all that savory flavor.

1. Preheat oven to 400°F/200°C. Season chicken with 2 ¼ teaspoons salt and ½ teaspoon pepper. 

2. In a large shallow bowl, combine breadcrumbs, ¾ cup of the Parmesan and ½ teaspoon salt. In a second shallow bowl, spread flour. In a third shallow bowl, whisk eggs until smooth.

3. Working with 1 piece at a time, dredge chicken in flour, shaking off any excess. Dip in egg mixture, letting excess drip into bowl, then coat in breadcrumbs, pressing to help adhere. Transfer to baking sheet; repeat with remaining chicken.

4. In a HexClad 12"/30 cm Hybrid Fry Pan over medium-high, heat ¼-inch oil. Add two cutlets and cook until golden and crispy, about 2 minutes per side. Transfer to wire rack, sprinkle with salt and repeat with remaining cutlets.

5. Spoon a thin layer of marinara (about ½ cup) in the bottom of a HexClad 9” x 13” Hybrid Roasting Pan. Arrange half of cutlets evenly in pan over marinara, overlapping slightly if needed. Spoon half of remaining marinara over top, half of mozzarella and ¼ cup of remaining Parmesan. Repeat layering with remaining cutlets, marinara, mozzarella, and Parmesan. 

6. Bake until the cheese is melted and bubbling, 28 to 32 minutes. If desired, for a more golden top, switch oven to broil and broil until top is golden, about 2 minutes. 

7. Remove from oven and let cool for 10 minutes before serving. Sprinkle with basil and more parmesan and serve. 

NOTES

To make chicken cutlets: Cut 2 (10-oz) boneless, skinless chicken breasts in half horizontally, creating two thinner cutlets. Working with one piece at a time, place between 2 sheets of plastic wrap and pound to ¼-inch-thick with smooth side of a meat mallet or heavy pan. Transfer to baking sheet; repeat with remaining chicken.