Crispy Chicken Parmesan is a comforting, flavor-packed dish that brings the best of Italian-American cooking to the table. Crunchy breaded chicken, savory marinara, and gooey melted cheese come together for a satisfying main course I love serving with pasta or garlic bread.
Why You’ll Love This Recipe
I like how this recipe strikes the perfect balance between crispy and cheesy. The chicken stays juicy inside, while the golden coating holds up under a blanket of marinara and melted mozzarella. It’s simple enough for weeknights but crowd-pleasing enough for special dinners. Plus, I can easily adjust it to fit different dietary needs or spice levels.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 large boneless, skinless chicken breasts (halved horizontally to make 4 thin cutlets)
Salt and pepper, to taste
1 cup all-purpose flour
2 large eggs
1 cup breadcrumbs (Italian-seasoned or plain + 1 tsp Italian seasoning)
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 1/2 cups marinara sauce (store-bought or homemade)
Olive oil or vegetable oil, for frying
Fresh basil or parsley, for garnish
Cooked pasta or garlic bread, for serving
Directions
Prep Chicken:
I start by seasoning the chicken cutlets with salt and pepper. Then I set up a breading station with three shallow bowls—one with flour, one with beaten eggs, and one with the breadcrumbs mixed with Parmesan.
Bread Chicken:
I dredge each piece of chicken in flour, shake off the excess, dip it into the egg, and coat it with the breadcrumb-Parmesan mixture.
Fry Chicken:
In a large skillet, I heat some oil over medium-high heat and fry the chicken for 3–4 minutes on each side, until it’s golden brown and cooked through. I transfer the cutlets to a paper towel-lined plate to drain.
Assemble:
I preheat the oven to 400°F (200°C). In a baking dish, I spread a thin layer of marinara sauce, place the chicken on top, spoon more sauce over each piece, and then add shredded mozzarella.
Bake:
I bake the dish for 10–15 minutes, until the cheese is melted and bubbly.
Serve:
I like serving it hot, garnished with fresh basil or parsley, alongside pasta, salad, or garlic bread.
Servings and timing
This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
I sometimes swap in panko breadcrumbs for extra crunch.
To make it gluten-free, I use gluten-free flour and breadcrumbs.
A pinch of red pepper flakes adds a nice kick to the sauce or breadcrumb mix.
I’ve also tried using provolone instead of mozzarella for a different cheesy twist.
For a lighter version, I bake the breaded chicken instead of frying before assembling.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I prefer using the oven at 350°F for 10–15 minutes so the breading stays crisp. If I’m in a rush, the microwave works, but the crust won’t be as crunchy. I don’t recommend freezing this dish once it’s fully assembled, but I sometimes freeze the breaded (but unfried) cutlets ahead of time.
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FAQs
How do I keep the chicken crispy after adding the sauce?
I make sure not to drown the chicken in marinara. A spoonful on top is plenty—it helps preserve the crispiness while still giving it flavor.
Can I bake the chicken instead of frying?
Yes, I’ve baked the breaded cutlets at 425°F for 20–25 minutes, flipping halfway through. It still gets golden and crispy, just a bit lighter.
What type of marinara sauce should I use?
I use either homemade or store-bought—whatever I have on hand. If using jarred sauce, I go for one with simple ingredients and no added sugar.
Can I make this ahead of time?
Yes, I often bread and fry the chicken in advance. Then, when it’s time to eat, I assemble and bake it with sauce and cheese.
What sides go best with Chicken Parmesan?
I usually serve it with spaghetti, garlic bread, or a crisp Caesar salad. Sometimes I even do roasted vegetables or mashed potatoes for a cozy twist.
Conclusion
Crispy Chicken Parmesan is one of those timeless recipes I keep coming back to. It’s simple, satisfying, and endlessly adaptable. Whether I’m feeding family or just craving comfort food, this dish always delivers.
📖 Recipe:
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Crispy Chicken Parmesan
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Halal
Description
Crispy Chicken Parmesan is a comforting Italian-American dish featuring golden breaded chicken cutlets topped with marinara sauce and melted mozzarella cheese. It’s a crowd-pleaser perfect for weeknight dinners or special occasions.
Ingredients
2 large boneless, skinless chicken breasts (halved horizontally to make 4 thin cutlets)
Salt and pepper, to taste
1 cup all-purpose flour
2 large eggs
1 cup breadcrumbs (Italian-seasoned or plain + 1 tsp Italian seasoning)
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 1/2 cups marinara sauce (store-bought or homemade)
Olive oil or vegetable oil, for frying
Fresh basil or parsley, for garnish
Cooked pasta or garlic bread, for serving
Instructions
- Preheat oven to 400°F (200°C).
- Season chicken cutlets with salt and pepper.
- Set up breading station: one bowl with flour, one with beaten eggs, one with breadcrumbs mixed with Parmesan.
- Dredge each cutlet in flour, dip in egg, then coat in breadcrumb-Parmesan mixture.
- Heat oil in a large skillet over medium-high heat. Fry chicken 3–4 minutes per side until golden brown and cooked through.
- Transfer fried cutlets to a paper towel-lined plate to drain excess oil.
- Spread a thin layer of marinara sauce in a baking dish. Place chicken cutlets on top, spoon more marinara over each, and top with shredded mozzarella.
- Bake for 10–15 minutes until cheese is melted and bubbly.
- Garnish with fresh basil or parsley and serve hot with pasta, salad, or garlic bread.
Notes
Use panko breadcrumbs for extra crunch.
To make it gluten-free, use gluten-free flour and breadcrumbs.
Add red pepper flakes to the sauce or breadcrumbs for a spicy kick.
Try provolone instead of mozzarella for a twist.
For a lighter version, bake the breaded chicken instead of frying.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F for 10–15 minutes for best texture.
Freeze breaded (but unfried) cutlets if prepping ahead.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked, Fried
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cutlet with sauce and cheese
- Calories: 520
- Sugar: 6g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 145mg
