Description
Crispy Chicken Parmesan features tender chicken breasts with a golden, crunchy crust, smothered in rich marinara sauce and topped with melty mozzarella and parmesan cheese. This Italian-inspired dish is perfect for any occasion, offering a comforting meal that combines irresistible textures and flavors with simple, quality ingredients.
Ingredients
Scale
Chicken and Coating
- 4 skinless, boneless chicken breasts, pounded thin (about ½ inch thick)
- 1 cup Italian-style breadcrumbs or panko breadcrumbs
- ½ cup freshly grated parmesan cheese
- 2 large eggs, beaten
- ½ cup all-purpose flour
- Salt and black pepper, to taste
Sauce and Toppings
- 1 ½ cups marinara sauce (vibrant, well-seasoned tomato sauce)
- 1 ½ cups fresh or shredded mozzarella cheese
- Extra parmesan cheese for topping (about ¼ cup)
For Frying and Garnish
- Olive oil, enough for frying (about ¼ cup)
- Fresh basil or parsley, chopped (for garnish)
- Optional: herbs such as dried or fresh basil and oregano for adding to breadcrumb mixture or sauce
Instructions
- Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness of about half an inch. This ensures even cooking and tenderness without drying out.
- Set Up Breading Stations: Arrange three shallow dishes: one with all-purpose flour seasoned with salt and pepper, another with beaten eggs, and the third with a mixture of breadcrumbs and grated parmesan cheese. This layering helps build the crispy crust.
- Coat the Chicken: Dredge each chicken breast first in the flour, shaking off any excess, then dip into the beaten eggs. Press both sides into the breadcrumb and parmesan mixture, ensuring a thick, even coating that will crisp up beautifully when fried.
- Fry Until Golden: Heat olive oil in a large skillet over medium heat. Fry the breaded chicken breasts for 3-4 minutes per side, or until each side is golden brown and crispy. Remove from skillet and drain on paper towels to avoid excess oiliness.
- Assemble and Bake: Place the fried chicken breasts on a baking sheet or a wire rack over a baking sheet. Spoon marinara sauce generously over each piece, then top with mozzarella and extra parmesan cheese. Bake in a preheated oven at 400°F (204°C) for 10-12 minutes until the cheese bubbles and melts.
- Garnish and Serve: Finish with freshly chopped basil or parsley to add freshness and color just before serving.
Notes
- Use freshly grated parmesan and real mozzarella for the best flavor and texture contrast.
- Flattening the chicken breasts ensures even cooking and better breading adherence.
- Maintain medium heat when frying to get a crispy crust without burning or undercooking the chicken.
- Drain fried chicken on paper towels to keep it crisp and prevent sogginess.
- For baking, place chicken on a wire rack to avoid soggy crust when baking with sauce and cheese.
- For gluten-free option, substitute regular breadcrumbs with gluten-free panko breadcrumbs.
- If preferred, you can use boneless, skinless chicken thighs pounded evenly as an alternative to breasts.
- Reheat leftovers in a preheated oven at 350°F (177°C) for about 15 minutes to regain crispiness. Avoid microwaving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying and Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 130 mg