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Crispy Chicken Parmesan (Pan-Fried or Baked)

Two golden-brown pieces of breaded chicken parmesan topped with melted mozzarella and fresh basil.
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Make classic, cheesy Chicken Parmesan using this recipe. You can choose the traditional pan-fried method for maximum crispiness or a baked method for a lighter meal.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese (for breading)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup olive oil (for pan-frying)
  • 2 cups marinara sauce
  • 8 oz fresh mozzarella cheese, sliced
  • 1/4 cup grated Parmesan cheese (for topping)
  • Fresh basil, chopped (for garnish)

Instructions

  1. If the chicken breasts are thick, place them between two sheets of plastic wrap and pound them to about 1/2 inch thickness. Season both sides with salt and pepper.
  2. Set up a standard breading station: Place flour in one shallow dish. Whisk eggs in a second dish. In a third dish, combine Panko breadcrumbs, 1/2 cup Parmesan cheese, garlic powder, and 1/2 teaspoon salt.
  3. Dredge each chicken cutlet first in flour, shaking off excess. Dip into the egg mixture, letting excess drip off. Finally, press firmly into the Panko mixture to coat completely.
  4. For Pan-Fried Method: Heat olive oil in a large skillet over medium-high heat. Cook chicken for 3 to 4 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and place on a baking sheet.
  5. For Baked Method: Preheat your oven to 400°F (200°C). Lightly spray the breaded chicken cutlets with cooking spray or brush with 1 tablespoon of olive oil. Place on a wire rack set over a baking sheet. Bake for 15 minutes.
  6. Pour about 1/4 cup of marinara sauce over each cutlet. Top each piece generously with slices of fresh mozzarella and a sprinkle of the remaining 1/4 cup Parmesan cheese.
  7. Return the chicken to the oven (or place under the broiler for 1-2 minutes if using the pan-fried method) until the cheese is melted and bubbly.
  8. Let the chicken rest for 2 minutes before serving. Garnish with fresh basil. Serve immediately over pasta or with a side salad.

Notes

  • For extra crispiness in the baked version, toast the breadcrumbs with 1 tablespoon of oil in a pan for 3 minutes before mixing them with the cheese.
  • Use high-quality marinara sauce; this makes a big difference in the final flavor.
  • If you prefer a thinner cutlet, slice the breasts horizontally to create four thinner pieces before pounding.

Nutrition

Find it online: https://cookerycourier.com/chicken-parmesan-recipe/