Crispy Chicken Parmesan Recipe with Marinara and Mozzarella

Chicken Parmesan

Chicken Parmesan

Chicken Parmesan is a classic, crowd-pleasing dish that’s simple to prepare and always satisfying. This version uses Italian-style panko breadcrumbs for extra crispiness, resulting in a tender interior with a crunchy coating. Serve it on its own or over your favorite pasta for a comforting meal.

Chicken Parmesan

Prep time: 1 hour

Serves 6–8

Ingredients:

4 chicken breasts, skinless and boneless

2 cups all-purpose flour

6 eggs, beaten

3 cups Italian-seasoned panko breadcrumbs

½ cup vegetable oil

2 cups red tomato sauce

2 cups shredded mozzarella cheese

1 teaspoon salt

2 teaspoons freshly cracked black pepper

2 tablespoons chopped Italian flat-leaf parsley

Directions:

Slice each chicken breast in half horizontally to create thinner cutlets. Using a meat mallet, gently pound each piece to an even thickness without tearing the meat. Season both sides lightly with salt and black pepper.

Set up three shallow bowls for a standard breading station: one with flour, one with beaten eggs, and one with the panko breadcrumbs.

One at a time, dredge each chicken piece in flour, shaking off excess. Dip into the beaten eggs, coating completely, then press into the panko breadcrumbs so each piece is evenly covered. Place the breaded cutlets on a platter and let them rest briefly to set the coating.

Heat a large skillet over medium-high heat and add the vegetable oil. When the oil is hot, add the breaded chicken in a single layer (you may need to work in batches). Cook 2–3 minutes per side, or until the crust is golden brown and crisp. Transfer the seared cutlets to a paper towel-lined plate to drain briefly.

Preheat the oven to 350°F (175°C). Grease an oven-safe baking dish and spread half of the tomato sauce across the bottom. Arrange the seared chicken cutlets in the dish, top with the remaining sauce, then sprinkle the shredded mozzarella evenly over the top.

Bake for 35–40 minutes, or until the cheese is bubbling and lightly browned around the edges and the chicken reaches a safe internal temperature. Remove from the oven and sprinkle with chopped Italian parsley.

Serve the Chicken Parmesan hot, either on its own or over cooked pasta, with extra sauce if desired.