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Photo Credit: Elizabeth Newman

Stuffed Chicken Parmesan

15 MINPrep Time
11 MINCook Time
by Giada De Laurentiis
Photo Credit: Elizabeth Newman
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Stuffed Chicken Parmesan

Prep Time

15 minutes

Cook Time

11 minutes




Giada De Laurentiis

Image of Stuffed Chicken Parmesan


  • 4 boneless (skinless chicken breasts, each cut horizontally into 2 cutlets)
  • 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese (plus 1/4 cup for garnish)
  • 24 whole basil leaves
  • 1 cup all-purpose flour
  • 3 eggs (beaten)
  • 2 cups fine (dry bread crumbs 1 cup grapeseed oil)
  • 1 cup extra-virgin olive oil
  • 2 cups marinara sauce (heated 1/4 cup chopped parsley (optional))


  1. Preheat the oven to 400°F degrees. Place the chicken cutlets on a board and cover with plastic wrap. Using a meat mallet, lightly pound the cutlets to 1/4-inch thick. (You can ask your butcher to split and even pound the chicken breasts for you to save time.) Remove the plastic wrap and season the cutlets evenly using 1/2 teaspoon salt and 1/2 teaspoon pepper. Sprinkle each cutlet with 2 tablespoons mozzarella and 2 teaspoons Parmesan. Top each cutlet with 3 basil leaves. Starting from one long edge, carefully roll each cutlet into a cylinder and secure with a toothpick.
  2. Place the flour, eggs, and bread crumbs in 3 separate shallow bowls. Season both the flour and the bread crumbs with 1/2 teaspoon salt and 1/4 teaspoon pepper each. Working with one rolled cutlet at a time, dip the roll into the flour, then the egg, then the bread crumbs. Dip the breaded rolls back into the egg a second time and into the bread crumbs again to finish. Repeat with the remaining rolls.
  3. Pour the oils into a 10-inch straight-sided saute pan and heat to 350°F over medium heat. Working in two batches, gently lower 4 rolls into the hot oil and fry for 3 minutes per side or until golden brown and crispy all over. Using a slotted spoon, remove from the oil and drain on a paper towel‚Äìlined plate. Transfer the drained rolls to a rimmed baking sheet and bake for approximately 5 minutes or until they register 160°F on an instant-read thermometer. Allow the rolls to rest for 5 minutes.
  4. To serve, place 1/2 cup of warmed marinara sauce on each plate. Remove the toothpicks from the rolls and arrange 2 rolls on each pool of sauce. Top with more grated Parmesan and a sprinkling of chopped parsley if desired. Serve immediately.
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1 comment

  • Author's avatar image
    Mercedaz Holmes - Jun 09

    The crunch on the chicken is so fun to eat. The basil was very fragrant. I literally loved every bite.

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