Name: Chicken Parmesan with lemony greens
Total time: 66 min
Yield: 4 portions with salad
Ingredients: 1 1/2 lb boneless skinless chicken breast, split into four cutlets; 1/2 cup all-purpose flour; 1 tsp fine salt; 1/2 tsp black pepper; 2 large eggs, beaten; 1/2 cup Italian breadcrumbs; 1/2 cup grated Parmesan; 2 tsp lemon zest; 2 tbsp olive oil for frying, divided; 3 cups marinara, divided; 1 cup shredded mozzarella; 1 tbsp chopped basil; 4 cups arugula; 1 tbsp lemon juice; 1 tbsp olive oil for salad

Chicken Parmesan with lemony greens

Lemon appears in both the crumb coating and the arugula dressing.

Published October 2, 2026 · Updated October 15, 2026

4 portions with salad · Estimated 1 hour 6 minutes

Ingredients & method

Before you start: Prepare and preheat: 25 minutes · Breading rest: 5 minutes · Fry two batches: 16 minutes · Bake: 20 minutes

Equipment: Large skillet; 9-by-13-inch dish; thermometer

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Method

Heat the oven to 425°F conventional and have a large skillet and 9-by-13-inch baking dish ready. Pound the four chicken cutlets to an even ⅓-inch thickness so they brown and finish baking at a similar rate.
Set up three shallow bowls: mix the flour, fine salt and black pepper in the first, place the beaten eggs in the second, and combine the Italian breadcrumbs, grated Parmesan and lemon zest in the third. Keep a plate ready to hold the coated cutlets.
Coat each cutlet in flour and shake off the loose excess, dip it in egg and let the excess drip away, then press it gently into the crumb mixture on both sides. Place the coated cutlets on the plate and rest for 5 minutes, then discard the leftover coating mixtures.
Heat 1 tbsp of the frying olive oil in the skillet over medium heat. Add two cutlets without overlapping and fry for 3–4 minutes per side, until the coating is golden, turning gently to keep the crumbs attached.
Transfer the first batch to a plate, then add the remaining 1 tbsp frying oil and cook the second batch for 3–4 minutes per side. The oven will finish cooking the chicken after this browning stage.
Spread 1½ cups marinara across the bottom of the baking dish and arrange all four browned cutlets over it. Spoon the remaining 1½ cups marinara over the cutlets and distribute the shredded mozzarella evenly on top.
Bake uncovered for 15–20 minutes, until the sauce is bubbling, the mozzarella has melted and the chicken reaches 165°F at its thickest part. Use the thermometer reading to confirm doneness rather than relying on the color of the coating.
Sprinkle the baked chicken with the chopped basil. Just before serving, toss the arugula with the 1 tbsp lemon juice and the separate 1 tbsp olive oil for salad, then serve one cutlet with salad for each of the 4 portions.

Organize the coating station first

Have the flour mixture, eggs and lemon-Parmesan crumbs arranged in the order you will use them, with a plate at the end for the coated chicken. Shake off loose flour and let excess egg drip away before pressing on the crumbs. This keeps the coating stages distinct instead of carrying large wet clumps into the breadcrumb bowl.

Even cutlet thickness helps the two skillet batches cook consistently. The skillet stage browns the coating, and the oven finishes the chicken; a golden surface at the first stage is not a substitute for the final thermometer check.

Treat the salad as the last task

Divide the marinara as directed between the bottom of the dish and the top of the cutlets. Arrange the four pieces before adding mozzarella so the coating stays in place during assembly. Discard the leftover coating mixtures after handling the raw chicken.

Keep the arugula, lemon juice and salad oil separate until the baked chicken is ready. Tossing the greens just before serving gives the warm sauced chicken a fresh accompaniment. Each portion receives one cutlet and a share of the dressed greens.