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Chicken Parmesan · Classic

Crispy Chicken Parmesan

Golden, crunchy chicken cutlets topped with marinara and bubbling melted mozzarella. It's a Sunday-dinner favorite that's easier than it looks.

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Prep
25 min
Cook
25 min
Total
50 min
Serves
4
Level
Medium

Ingredients

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)

Cook to 165°F inside (check with a thermometer).

Steps

  1. Heat the oven to 425°F (220°C) and set a wire rack inside a sheet pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Spoon about 3 tablespoons marinara over each cutlet, then top with mozzarella and the remaining Parmesan.
  8. Bake until the cheese is melted and bubbly and the chicken reads 165°F (74°C) in the thickest part.
  9. Scatter with basil and serve with spaghetti and extra warm marinara.

Tip: Keep one hand for dipping in flour and crumbs and the other for egg so your fingers don't get coated.

Tip: If the crust is browning before the oil gets the inside cooked, the oven finish will take care of it. Always check for 165°F.

Tip: Let used frying oil cool completely, then pour it into a sealed container for the trash. Never pour it down the drain.

Storage: Refrigerate leftovers up to 3 days. Reheat on a rack at 375°F (190°C) for about 15 minutes to keep the crust crisp.

Make ahead: Bread the cutlets up to 4 hours ahead and refrigerate them uncovered on a rack.

Estimated nutrition per serving: 580 calories · protein 59 g · carbohydrates 32 g · fiber 3 g · sugars 6 g · fat 22 g (saturated 10 g) · sodium 1,500 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 10 of 10 ingredients.