Crispy Chicken Parmesan
A weekend-worthy favorite made approachable: tender chicken cutlets breaded and pan-fried to a golden crust, topped with tomato sauce and melted mozzarella, and finished under a bubbly broiler. This version stays true to the classic flavors while keeping steps friendly and approachable for home cooks.
Ingredients
- 4 small boneless, skinless chicken breasts Pounded to even thickness for uniform cook
- 1 cup all-purpose flour For a light coating that helps the egg adhere
- 2 large eggs Beaten with a splash of water or milk
- 1 cup breadcrumbs Panko or plain; panko yields extra crunch
- 1/2 cup grated Parmesan cheese Adds a savory, cheesy bite to the crust
- 1 teaspoon dried Italian seasoning Herbs that mimic classic Parmesan flavors
- 1/2 teaspoon garlic powder Depth of flavor without overpowering garlic
- 1/2 teaspoon salt Seasoning for each layer
- 1/4 teaspoon black pepper Freshly ground if possible
- 2 cups marinara sauce Choose a sauce you love; warmed before use
- 8 ounces mozzarella cheese Fresh slices or shredded; melts beautifully
- 2 tablespoons olive oil For crisping the chicken
- Optional fresh basil leaves Garnish for brightness
- Optional grated extra Parmesan To finish the dish
Instructions
- Pound the chicken breasts to an even thickness of about 1/2 inch. This helps them cook through evenly and keeps the texture tender rather than dry.
- Set up a breading station: place flour in one shallow dish, beaten eggs in a second, and a mixture of breadcrumbs, Parmesan, Italian seasoning, garlic powder, salt, and pepper in a third. Stir to combine.
- Dredge each chicken cutlet in flour, tapping off any excess. Dip into the eggs, letting the excess drip off, then coat thoroughly with the breadcrumb mixture. Lightly press to ensure the crust adheres well.
- Heat olive oil in a large skillet over medium heat. When shimmering, add the breaded chicken in a single layer. Cook 3–4 minutes per side until the crust is deeply golden and the chicken is nearly cooked through. Move to a parchment-lined sheet tray.
- Top each browned cutlet with 1–2 tablespoons of marinara sauce, then lay slices or a handful of mozzarella on top.
- Bake in a preheated 425°F (220°C) oven for 12–15 minutes, or until the cheese is melted and bubbling and the chicken reads 165°F (74°C) on an instant-read thermometer. If you like, switch to the broiler for 1–2 minutes to deepen the golden color, watching closely so the cheese doesn't burn.
- Rest briefly for 5 minutes, then garnish with fresh basil and optional grated Parmesan. Serve with pasta, a green salad, or crusty bread to soak up extra sauce.