Chicken Parmesan · Classic
Crispy Chicken Parmesan
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Before you start
Gather your ingredients
Swaps for boneless skinless chicken breasts
Instead of chicken breasts or thighs
- Chicken thighs: The same weight. Juicier and richer; cook a few minutes longer.
- Extra-firm tofu or chickpeas: About the same weight of pressed tofu, or 1½ cups chickpeas per ½ lb chicken. A different dish, but it takes the same seasoning well.
More for chicken breasts or thighs
Cook all chicken to 165°F (74°C) in the thickest part, checked with a thermometer.
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for all-purpose flour
Instead of all-purpose flour
- Gluten-free 1:1 baking flour: The same amount, a blend that includes xanthan gum. A little grittier and more crumbly, browns faster and dries out sooner.
- Bread flour: The same amount. More gluten: chewier cookies and bread, tougher cakes.
- Whole wheat flour: Up to half of the flour. Nuttier, darker and denser.
All 4 swaps for all-purpose flour
Cooking for an allergy? Check every label.
Swaps for eggs
Instead of eggs
- Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
- Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
- Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.
Cooking for an allergy? Check every label.
Swaps for panko breadcrumbs
Instead of breadcrumbs
- Panko and dry breadcrumbs: The same amount, either way. Panko is lighter and crunchier; fine crumbs make a denser, more even coating and a firmer binder.
- Crushed crackers or cornflakes: The same amount. Crackers are saltier (cut other salt); cornflakes are extra crunchy and slightly sweet.
- Rolled or quick oats: The same amount. A moist, tender binder; they don't crisp like crumbs.
Swaps for Parmesan cheese
Instead of parmesan
- Pecorino Romano: The same amount. Sharper and saltier (it is made from sheep's milk), so go easy on other salt.
- Grana Padano: The same amount. Milder and a little softer, very close otherwise.
- Nutritional yeast: 2 tbsp for each ¼ cup grated parmesan. Nutty and cheesy, but it doesn't melt or brown.
Cooking for an allergy? Check every label.
Swaps for dried Italian seasoning
Instead of Italian seasoning
- Homemade blend: For 1 tsp: ½ tsp dried oregano, ¼ tsp dried basil, ¼ tsp dried thyme (a pinch of rosemary if you have it). The same thing.
- Herbes de Provence: The same amount. Similar, often with lavender; a little more floral.
- Dried oregano alone: The same amount. Stronger and simpler.
Swaps for vegetable oil
Instead of vegetable oil
- Another neutral oil: The same amount. No difference.
- Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
- Light olive oil: The same amount. "Light" olive oil tastes mild.
Swaps for fresh basil
Instead of basil
- Dried basil: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Flatter and more savory: dried basil loses its sweet, clove-like smell.
- Spinach or arugula + parsley (for pesto): The same amount of greens. Greener and milder (arugula is peppery); still a good pesto.
- Fresh mint or oregano: Half as much. Different but fresh; mint suits Thai dishes, oregano suits Italian.
Step 1 of 9
Heat the oven to 425°F (220°C) and set a wire rack inside a sheet pan.
425°F
Step 2 of 9
Lay each chicken breast flat and carefully it in half horizontally to make 2 thin cutlets. Cover with plastic wrap and them to an even 1/2-inch thickness. both sides with salt and pepper.
slice (how to slice)
Slice Cut food into flat pieces of the same thickness. 1. Give round food a flat side to sit on.2. Hold it with your fingertips curled under.3. Cut with long strokes, pushing the knife forward and down rather than straight down.4. Move your guiding hand back the same distance each time so every slice matches. Done when: The slices are even. For meat, slicing across the grain (across the lines of muscle) gives the tenderest bite. Safety: Keep the fingertips of your guiding hand curled under, knuckles toward the blade, and set the board on a damp towel so it can't slide. Slice hot roasts on a board with a groove for the juices.How to slice evenly: mistakes to avoidpound (how to pound thin)
Pound thin Flatten meat to an even thickness so it cooks quickly and evenly. 1. Put the meat between two sheets of plastic wrap or in a zip-top bag with the air pressed out.2. Start in the thickest part and hit it with the flat side of a meat mallet, a rolling pin or a small heavy pan.3. Work outward, pushing as much as hitting, so it spreads instead of tearing.4. Stop when it is the thickness the recipe asks for all over. Done when: The piece is the same thickness edge to edge, usually ¼ to ½ inch, with no holes. Safety: Raw meat, poultry and fish juices carry germs: use a separate board, wash your hands and tools after, and cook to a safe temperature checked with a thermometer.How to pound chicken and cutlets thin: mistakes to avoidSeason (how to season to taste)
Season to taste Add salt (and pepper or acid) bit by bit, tasting as you go, until the food tastes fully of itself. 1. Season meat and vegetables before cooking, holding the salt high so it falls evenly.2. Taste the dish near the end with a clean spoon.3. If it tastes flat, add a pinch of salt, stir and taste again.4. If it tastes heavy or dull, a squeeze of lemon or a splash of vinegar brightens it.5. Stop when another pinch wouldn't make it better. Done when: The flavors are clear and bright, not flat and not salty. Safety: Don't taste dishes that hold raw meat, poultry or eggs; season them by the recipe's amounts and adjust after cooking.How to season to taste: mistakes to avoidStep 3 of 9
Set up three shallow bowls: flour in the first; eggs beaten with 1 tablespoon water in the second; panko mixed with 1/4 cup Parmesan and the Italian seasoning in the third.
Step 4 of 9
Coat each cutlet in flour and shake off the extra, dip it in egg and let it drip, then press it firmly into the crumbs on both sides. Wash your hands after handling the raw chicken.
Step 5 of 9
Heat the oil in a 12-inch skillet over medium-high heat until a pinch of crumbs sizzles right away (about 350°F). 2 cutlets at a time until deep golden on the bottom.
Fry (how to pan-fry)
Pan-fry Cook food in a layer of hot oil that comes partway up its sides, turning it once, for a crisp crust. 1. Pour about ¼ inch of oil into a heavy skillet and heat it over medium to medium-high heat.2. Test it with a corner of the food: it should sizzle right away.3. Lay the pieces in, away from you, leaving space between them.4. Fry until the bottom is golden, then turn once with tongs or a spatula.5. Drain on a rack or paper towels. Done when: Both sides are evenly golden and crisp and the inside reaches its safe temperature. Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat. Keep pot handles turned in and children away from the stove.How to pan-fry (shallow-fry): mistakes to avoid350°F
Step 6 of 9
Flip carefully with tongs and the other side until golden. Move to the rack. Repeat with the rest, adding oil if the pan looks dry.
fry (how to pan-fry)
Pan-fry Cook food in a layer of hot oil that comes partway up its sides, turning it once, for a crisp crust. 1. Pour about ¼ inch of oil into a heavy skillet and heat it over medium to medium-high heat.2. Test it with a corner of the food: it should sizzle right away.3. Lay the pieces in, away from you, leaving space between them.4. Fry until the bottom is golden, then turn once with tongs or a spatula.5. Drain on a rack or paper towels. Done when: Both sides are evenly golden and crisp and the inside reaches its safe temperature. Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat. Keep pot handles turned in and children away from the stove.How to pan-fry (shallow-fry): mistakes to avoidStep 7 of 9
Spoon about 3 tablespoons marinara over each cutlet, then top with mozzarella and the remaining Parmesan.
Step 8 of 9
Bake until the cheese is melted and bubbly and the chicken reads 165°F (74°C) in the thickest part.
425°F
Step 9 of 9
Scatter with basil and serve with spaghetti and extra warm marinara.
All done
Enjoy!
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