Print

The Ultimate Crispy Chicken Parmesan Recipe

Close-up of a perfectly cooked chicken parmesan recipe cutlet topped with marinara sauce, melted mozzarella, and fresh basil.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make restaurant-quality Chicken Parmesan at home. This recipe focuses on achieving a perfectly crispy crust on juicy chicken cutlets, topped with rich marinara and melted mozzarella and Parmesan cheese. It is quick enough for a weeknight dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 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
  • 1/4 cup grated Parmesan cheese (for topping)
  • Fresh basil, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or place a wire rack on a baking sheet.
  2. Prepare the chicken: Place each chicken breast between two sheets of plastic wrap. Pound them to an even 1/2-inch thickness using a meat mallet.
  3. Set up your dredging stations: In the first shallow dish, place the flour. In the second dish, whisk the eggs and water together. In the third dish, combine the panko breadcrumbs, 1/2 cup Parmesan cheese, garlic powder, oregano, salt, and pepper.
  4. Dredge the chicken: Coat each cutlet first in the flour, shaking off excess. Dip it into the egg mixture, letting excess drip off. Press firmly into the panko mixture to coat both sides completely.
  5. Achieve crispiness: Heat the olive oil in a large skillet over medium-high heat. Pan-fry the cutlets for 2 to 3 minutes per side until golden brown. You are not cooking them through, just setting the crust. Work in batches if necessary.
  6. Assemble the dish: Place the browned cutlets on the prepared baking sheet. Spoon about 1/4 cup of marinara sauce over each cutlet. Top with slices of fresh mozzarella, followed by a sprinkle of the remaining 1/4 cup of Parmesan cheese.
  7. Bake: Bake for 10 to 12 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the cheese is melted and bubbly. For extra browning, switch the oven to broil for the last 1-2 minutes, watching closely to prevent burning.
  8. Serve immediately, garnished with fresh basil. Serve over your favorite pasta or with a side salad.

Notes

  • For the crispiest result, use panko breadcrumbs instead of standard breadcrumbs.
  • If you prefer a baked-only method, spray the breaded cutlets lightly with cooking spray before baking at 400°F for 15 minutes, then top with sauce and cheese and bake for another 5-7 minutes.
  • Use a good quality, thick marinara sauce to prevent the crust from becoming soggy too quickly.

Nutrition

Find it online: https://delishsymphony.com/chicken-parmesan-recipe-crispy-juicy/