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Ultimate Crispy Chicken Parmesan

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A classic Italian-American dish featuring juicy chicken breasts coated in a crispy Panko crust, slathered in marinara sauce, and topped with gooey mozzarella.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 tablespoon water
  • 1 1/2 cups Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese (for breading)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil, for pan-frying
  • 2 cups quality marinara sauce
  • 8 ounces fresh mozzarella cheese, sliced or shredded
  • 1/4 cup grated Parmesan cheese (for topping)
  • Fresh basil, chopped, for garnish

Instructions

  1. Prepare the chicken: Start by placing each chicken breast between two sheets of plastic wrap and use a meat mallet to pound them to 1/2-inch thickness.
  2. Set up the dredging station: Arrange three shallow dishes—one with flour, another with whisked eggs mixed with water, and a third with Panko breadcrumbs mixed with 1/2 cup grated Parmesan cheese, garlic powder, oregano, salt, and pepper.
  3. Coat the chicken: Dredge each chicken cutlet in flour, then dip it into the egg mixture, and press it into the Panko mixture until well-coated.
  4. Achieve the crisp crust: Heat olive oil in a skillet over medium-high heat, fry the cutlets for about 3-4 minutes per side until golden brown, then transfer to a wire rack.
  5. Assemble and bake: Preheat your oven to 400°F (200°C). Spread a layer of marinara sauce in a baking dish, layer the fried cutlets on top, slather more marinara, and add mozzarella slices.
  6. Bake until bubbly: Bake for 10-12 minutes until the cheese is melted and slightly golden, optionally broil for 1-2 minutes for a finishing touch.
  7. Rest and serve: Allow the dish to rest for about 5 minutes, garnish with fresh basil, and serve hot over pasta or with a crisp salad.

Notes

For variations, swap chicken for turkey cutlets or use gluten-free breadcrumbs. Pair with spaghetti or garlic bread.

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