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Crispy Chicken Parmesan

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A crowd-pleaser that layers crispy chicken with tangy marinara and melty mozzarella.

Ingredients

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  • 2 large boneless, skinless chicken breasts
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon water
  • 1 cup panko breadcrumbs
  • 1/2 cup finely grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Neutral oil for pan-searing (about 1/4 cup)
  • 1.5 cups marinara sauce
  • 6–8 ounces low-moisture mozzarella
  • Fresh basil leaves, torn
  • Optional: pinch of red pepper flakes, lemon wedges

Instructions

  1. Pat the chicken breasts dry and pound them to an even thickness for even cooking.
  2. Season both sides of the chicken cutlets with kosher salt and black pepper.
  3. Set up your dredging stations: one for the flour, one for the beaten eggs mixed with water, and one for the panko, Parmesan cheese, garlic powder, and Italian seasoning combined.
  4. Coat each cutlet with flour, shake off any excess, then dip it into the egg mixture, and finally press it into the panko mixture so it sticks well.
  5. Heat neutral oil in a skillet over medium-high heat. Once hot, carefully sear the cutlets until they turn golden brown, about 2–3 minutes per side.
  6. Pour marinara sauce generously over the cutlets in the skillet, then top them with more marinara and scatter mozzarella cheese on top.
  7. Transfer the skillet to a preheated oven at 425°F and bake for 8-10 minutes or until the chicken is cooked through and the cheese is bubbling.
  8. Broil for an additional 1–2 minutes to achieve a perfectly browned cheese crust.
  9. Garnish with torn basil leaves, additional Parmesan cheese, and a drizzle of fresh lemon juice before serving.

Notes

For a lighter option, try baking the cutlets instead of frying. Feel free to mix different cheeses for the topping.

Nutrition

Find it online: https://www.topchoicerecipes.com/crispy-chicken-parmesan-11/