Crispy Chicken Parmesan
- Cutlets
- 2 large boneless skinless chicken breasts, about 1 1/2 lb total
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- ½ cup Parmesan cheese, finely grated, divided
- 1 tsp dried Italian seasoning
- ½ cup vegetable oil, for frying, plus more as needed
- Topping
- 1 ½ cups marinara sauce, jarred or homemade
- 6 oz mozzarella cheese, shredded (1 1/2 cups)
- 2 tbsp fresh basil, torn (optional)
- 8 oz spaghetti, cooked, for serving (optional)
Crispy Chicken Parmesan
- Heat the oven to 425°F (220°C) and set a wire rack inside a sheet pan.
- Lay each chicken breast flat and carefully slice it in half horizontally to make 2 thin cutlets. Cover with plastic wrap and pound them to an even 1/2-inch thickness. Season both sides with salt and pepper.
- 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.
- 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.
Crispy Chicken Parmesan
- Heat the oil in a 12-inch skillet over medium-high heat until a pinch of crumbs sizzles right away (about 350°F). Fry 2 cutlets at a time until deep golden on the bottom.
- Flip carefully with tongs and fry the other side until golden. Move to the rack. Repeat with the rest, adding oil if the pan looks dry.
- Spoon about 3 tablespoons marinara over each cutlet, then top with mozzarella and the remaining Parmesan.
- Bake until the cheese is melted and bubbly and the chicken reads 165°F (74°C) in the thickest part.
- Scatter with basil and serve with spaghetti and extra warm marinara.
- Cook to 165°F inside (check with a thermometer).