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The Ultimate Crispy Chicken Parmesan Recipe

A close-up of a golden-brown, breaded chicken parmesan recipe topped with melted mozzarella, rich marinara sauce, and fresh basil.
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Make restaurant-style Chicken Parmesan at home. This recipe focuses on achieving a perfectly crispy crust on juicy chicken cutlets, smothered in marinara sauce and melted mozzarella and Parmesan cheese. It is quick enough for a weeknight dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, about 6 ounces 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, plus more for topping
  • 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
  • Fresh basil leaves, for garnish

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a baking dish large enough to hold the chicken.
  2. Prepare the chicken cutlets: 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 the dredging stations: In one shallow dish, place the flour. In a second dish, whisk the eggs and water together. In a 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, allowing excess to drip off. Finally, press the cutlet firmly into the Panko mixture to ensure a thick, even coating.
  5. Pan-fry for crispness: Heat the olive oil in a large skillet over medium-high heat. Working in batches if necessary, pan-fry the breaded chicken for 2 to 3 minutes per side until golden brown. The chicken will not be fully cooked at this stage. Place the browned cutlets in the prepared baking dish.
  6. Assemble the parmesan: Spoon about 1/4 cup of marinara sauce over the top of each cutlet. Top generously with the sliced or shredded mozzarella cheese, followed by a light sprinkle of extra Parmesan cheese.
  7. Bake: Bake for 12 to 15 minutes, or until the chicken is cooked through (internal temperature reaches 165 degrees Fahrenheit) and the cheese is melted and lightly golden.
  8. Rest and serve: Let the chicken rest for 5 minutes before serving. Garnish with fresh basil. Serve immediately over pasta or with a side salad.

Notes

  • For extra crispy results when baking, you can briefly place the assembled chicken under the broiler for the last 1-2 minutes, watching carefully to prevent burning.
  • Use a high-quality, thick marinara sauce; this makes a big difference in the final flavor of your cheesy chicken bake.
  • If you prefer a baked-only method to skip frying, spray the breaded cutlets lightly with cooking spray and bake at 400°F for 10 minutes before adding sauce and cheese.

Nutrition

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