Chicken Parmesan
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This Chicken Parmesan is crispy, saucy, cheesy, and packed with classic Italian flavor. With thin slices of seasoned, breaded, and fried chicken breast topped with fresh basil, tomato sauce, melted mozzarella, and a final sprinkle of Parmigiano-Reggiano, you get a cozy and satisfying dinner that is still easy enough for a weeknight. Serve it with pasta, a fresh green salad, or warm garlic bread for a complete meal.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Chicken Parmesan
- More Italian Recipes
Chicken Parmesan, also known as chicken parmigiana, is made with breaded chicken cutlets that are fried until crisp, topped with tomato sauce and cheese, and then baked until bubbly.
Even though it’s called Chicken Parmesan, mozzarella is usually the main cheese used. Parmesan or Parmigiano Reggiano is added for a salty, nutty flavor.
Here’s Why You’ll Love This Recipe
- This chicken parmesan has everything you want in a comforting dinner. The outside is crisp and golden, the inside stays juicy, and the cheese melts perfectly into the tomato sauce.
- A mix of plain breadcrumbs and panko gives the coating great texture. Panko adds crunch, while the fine breadcrumbs help make an even, flavorful crust.
- Fresh basil under the sauce adds a bright, fragrant layer that makes the dish taste fresh and homemade.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
- Thin-sliced chicken breasts: Thin cutlets cook quickly and evenly. You can buy them already sliced or slice regular chicken breasts horizontally.
- Kosher salt: Season the chicken before breading so every bite has flavor.
- Garlic powder: Adds savory flavor without overpowering the dish.
- Ground black pepper: Adds a little warmth and balance to the chicken.
- Flour: Helps the egg mixture cling to the chicken. All-purpose flour works best.
- Eggs: Help bind the breadcrumbs to the chicken.
- Water: For the egg wash.
- Plain dry breadcrumbs: Create a fine, even crust around the chicken.
- Panko breadcrumbs: Add extra crispiness and texture.
- Oil: Use a neutral frying oil, such as vegetable, canola, or avocado oil.
- Fresh basil leaves: Add fresh flavor between the chicken and sauce.
- Tomato sauce: Use your favorite marinara or tomato sauce.
- Shredded part-skim mozzarella: Melts evenly over the sauce.
- Fresh mozzarella: Adds creamy, milky richness and that classic bubbly cheese topping.
- Parmigiano Reggiano: Sprinkled on at the end for a salty, nutty flavor.
- Extra-virgin olive oil: Optional, but delicious as a finishing drizzle.
- Crushed red pepper flakes: Optional, for a little heat.
In Photos: How To Make Chicken Parmesan
Step 1: Bread the Chicken
Place the flour in one large, shallow bowl.
In a second shallow bowl, beat the eggs and water together with a fork until combined.
In a third shallow bowl, toss the plain dry breadcrumbs and panko breadcrumbs together.
Season the chicken on both sides with salt, garlic powder, and pepper.
Coat each piece lightly in flour, tapping off the excess. Dip into the egg mixture, then press into the breadcrumb mixture until both sides are well coated.
Step 2: Fry the Chicken
Pour enough oil into a large, heavy-bottomed pan to come about 3/4-inch up the sides.
Heat the oil to between 325°F and 375°F.
Carefully add the breaded chicken cutlets to the hot oil. Fry until golden around the edges, about 1 to 3 minutes, then flip and cook for another 1 to 3 minutes, or until the chicken reaches an internal temperature of 165°F.
Transfer the fried chicken to a wire rack set over a baking sheet.
Step 3: Add Sauce and Cheese
Preheat the oven to 350°F.
Layer fresh basil leaves over the chicken cutlets, then spoon tomato sauce over the top.
Sprinkle with shredded mozzarella, then add slices of fresh mozzarella.
Step 4: Bake and Broil
Bake for 10 to 15 minutes, or until the cheese is melted.
Turn the oven to broil and cook for about 5 minutes more, or until the cheese is bubbly and lightly browned.
Finish with grated Parmigiano Reggiano, crushed red pepper flakes, and a drizzle of extra-virgin olive oil.
Helpful Tips and Tricks
- Watch the oil temperature. If it gets too hot, the breading will brown before the chicken is cooked. If it’s too cool, the coating can soak up too much oil.
- After frying, place the chicken on a wire rack rather than on paper towels. This keeps the coating crisp.
- Don’t overcrowd the pan. Fry the chicken in batches if needed to keep the oil temperature steady.
- Thin chicken works best for this recipe. If your pieces are thick, pound them to an even thickness before breading.
Chicken Parmesan
Ingredients
- 1 1/2 pounds (680.39 g) thin-sliced chicken breasts
- 1 1/2 teaspoons (9 g) kosher salt
- 1/2 teaspoon (1.5 g) garlic powder
- 1/2 teaspoon (1 g) ground black pepper
- 2 (88 g) eggs, large
- 2 tablespoons (30 g) water
- 1/2 cup (54 g) dry breadcrumbs, (plain)
- 1/2 cup (30 g) panko breadcrumbs
- oil, (such as vegetable oil), for frying
- fresh basil leaves
- 1 cup (245 g) tomato sauce
- 2/3 cup (74.67 g) part-skim mozzarella cheese, shredded
- 4 ounces (113.4 g) fresh mozzarella cheese, sliced
- 3 tablespoons (15 g) parmigiano reggiano, grated
- extra-virgin olive oil, optional garnish
- crushed red pepper flakes, optional garnish
Instructions
- Place the flour, eggs & water, and plain dry breadcrumbs & panko breadcrumbs each into 3 large, shallow bowls.
- Beat the eggs & water together with a fork until combined.
- Toss the plain dry breadcrumbs and panko breadcrumbs together to combine.
- Sprinkle the thin-sliced chicken breasts with salt, garlic powder, and pepper on both sides.
- Coat the chicken breasts lightly in the flour, tapping off any excess.
- Transfer to the egg mixture, coating on both sides.
- Transfer to the breadcrumb mixture, pressing to coat on both sides.
- Pour enough oil into a large, heavy-bottomed pan as to come about 3/4-inch up the sides, and heat to between 325 and 375 degrees F.
- Carefully slip the breaded chicken cutlets into the hot oil.
- Fry until golden around the edges (approximately 1 to 3 minutes), then carefully flip and continue to cook until they reach an internal temperature of 165 degrees F (approximately 1 to 3 minutes).
- Remove from the hot oil and place on a wire rack set over a baking sheet.
- Preheat the oven to 350 degrees F.
- Layer fresh basil leaves over the cutlets, then top with tomato sauce.
- Sprinkle shredded mozzarella over the tomato sauce, then top with slices of fresh mozzarella.
- Bake until the cheese has melted (approximately 10 to 15 minutes).
- Turn the oven up to "Broil" and continue to cook until the cheese is bubbly and beginning to brown (approximately 5 minutes).
- Garnish with freshly grated parmigiano reggiano, crushed red pepper flakes, and a drizzle of extra-virgin olive oil.
