Chicken Parmesan is one of those recipes that feels like a warm hug on a plate. I find myself making it on busy weeknights when my family needs a guaranteed crowd-pleaser, or for a cozy Sunday dinner. The combination of crispy chicken, rich marinara, and gooey melted cheese is just undeniable. My take: Taking a few extra minutes to pound the chicken to an even thickness is the single most important step for ensuring it cooks through without drying out.
This recipe delivers that classic restaurant experience right in your home kitchen. We focus on a simple, reliable technique that gives you a perfectly golden, crispy crust that holds up under the sauce and cheese. It’s a straightforward dish that teaches key skills like breading and shallow-frying, making it a great recipe for cooks of all levels.
How to Achieve Perfectly Crispy Chicken
The key to a truly crispy crust is temperature control. Before you add the chicken, make sure the oil is hot enough—it should be shimmering slightly but not smoking. This instantly sears the breading, creating a seal that locks in moisture and prevents the chicken from becoming greasy. Fry the cutlets in a single layer without overcrowding the pan; this ensures the oil temperature stays high and the chicken fries rather than steams. A beautiful, deep golden-brown color on each side is the visual cue you’re looking for.
Using the Right Cheese for a Perfect Melt
For that signature cheesy topping, the type of mozzarella matters. I always recommend using low-moisture mozzarella, which you can buy in a block or pre-shredded. Unlike fresh mozzarella, which has a high water content, low-moisture mozzarella melts into a smooth, gooey layer without releasing excess water that can make the final dish soupy. Shredding your own cheese from a block is a great extra step, as it melts more evenly without the anti-caking agents found in packaged shreds.
Balancing Your Marinara Sauce
While a great homemade marinara is wonderful, a quality store-bought sauce is a fantastic time-saver. You can easily elevate its flavor with a few simple additions. If the sauce tastes a bit too acidic from the tomatoes, a small pinch of sugar will balance it out. To add more depth and an Italian-American restaurant character, stir in a teaspoon of dried oregano or even a small splash of red wine. These small adjustments take just a moment but make a noticeable difference in the final flavor profile.
Recipe Overview
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Servings: 4
- Difficulty: Medium
Ingredients
For the Chicken
- 4 chicken breast cutlets, pounded to an even 1/2-inch thickness
- 6g salt (1 tsp)
- 1g freshly cracked black pepper (1/2 tsp)
- 125g all-purpose flour (1 cup)
- 2 large eggs, beaten
- 100g Italian seasoned breadcrumbs (1 cup)
- 45g finely grated Parmesan cheese (1/2 cup)
- 60g olive oil (1/4 cup), for frying
For Assembly
- 375g marinara sauce (1 1/2 cups), store-bought or homemade
- 113g shredded low-moisture mozzarella cheese (1 cup)
- Fresh basil, for garnish (optional)
Step-By-Step Instructions
- Prep the Breading Station
Pat the chicken cutlets dry and season both sides evenly with salt and pepper. Set up three shallow dishes. Place the flour in the first, the beaten eggs in the second, and combine the breadcrumbs and Parmesan cheese in the third.
- Bread the Chicken Cutlets
Working with one cutlet at a time, dredge it in the flour, making sure to coat it completely, then shake off any excess. Dip it into the beaten eggs, letting any extra drip back into the dish. Finally, press the cutlet firmly into the breadcrumb mixture, coating both sides thoroughly.
- Fry for a Golden Crust
Heat the olive oil in a large skillet over medium heat until it shimmers. Carefully place two breaded cutlets in the skillet, ensuring not to overcrowd it. Fry for 3–4 minutes per side, until each is golden brown and crisp. Transfer the cooked chicken to a paper towel-lined plate to drain. Repeat with the remaining cutlets.
- Preheat Oven and Prepare Dish
While the chicken fries, preheat your oven to 375°F (190°C). Spread 1/2 cup of the marinara sauce evenly across the bottom of a 9×13-inch baking dish.
- Assemble and Bake
Arrange the fried chicken cutlets in a single layer in the prepared baking dish. Spoon the remaining 1 cup of marinara sauce over the center of each cutlet, leaving the edges exposed to keep them crispy. Top each piece evenly with the shredded mozzarella cheese. Bake for 15–20 minutes, until the cheese is melted and bubbly and the chicken is heated through. For safety, confirm the internal temperature reaches 165°F (74°C).
- Rest, Garnish, and Serve
Remove the dish from the oven and let it rest for 5 minutes. This allows the cheese and sauce to set slightly, making it easier to serve. Garnish with fresh basil, if using, and serve immediately with your favorite pasta or a simple green salad.
If you enjoy this dish, try our Baked Chicken Veggie Meal Prep for a perfect pairing or next-weeknight option.
Substitutions & Variations
- Extra Crispy: Swap the Italian breadcrumbs for Panko breadcrumbs for an even lighter, crunchier texture.
- Gluten-Free: Use your favorite 1-to-1 gluten-free flour blend and gluten-free breadcrumbs.
- Add Some Heat: Stir 1/4 to 1/2 teaspoon of red pepper flakes into your marinara sauce for a spicy kick.
- Fresh Herb Swap: If you don’t have basil, garnish with freshly chopped Italian parsley for a bright, clean flavor.
Make-Ahead, Storage & Reheat
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat in an oven or air fryer at 350°F (175°C) for 10-15 minutes, or until warmed through. This method helps re-crisp the breading, whereas a microwave will soften it.
Nutrition
- Serving Size: 1 chicken cutlet with sauce and cheese
- Per Serving: 510 calories, 42g protein, 23g fat, 30g carbs
- Per 100g: 235 calories, 20g protein, 10g fat, 14g carbs
- Estimates only.
FAQ
How can I make sure my chicken is dry enough for the very best crust?
Pat the chicken thoroughly with paper towels before you start breading. Excess moisture steams the coating from the inside, which is what prevents it from getting truly crisp.
My chicken came out greasy instead of crispy, so what went wrong here?
This happens when the oil isn't hot enough or the pan is too crowded. The breading just soaks up oil instead of frying, so be sure to cook in batches and let the oil heat up.
Is it possible to substitute chicken thighs instead of breasts for this recipe?
Yes, you can use boneless, skinless thighs pounded to an even thickness. They have more fat which adds flavor, but they may need a few extra minutes to cook all the way through.
What are the instructions for making this crispy chicken in an air fryer?
Cook the breaded cutlets at 375°F for 10-12 minutes, flipping halfway. Then top with your sauce and cheese and cook for another 3-5 minutes until it's all nice and melted.
Can I prepare the breaded chicken cutlets ahead of time and freeze them?
Absolutely. Freeze the breaded raw cutlets on a sheet pan in one layer until solid, then move them to a freezer bag. This simple step prevents them from sticking together.
Which type of oil is best for pan-frying chicken to get a golden crust?
Use a neutral oil with a high smoke point, like canola, vegetable, or avocado oil. These oils won't burn at frying temps, which ensures an evenly browned and non-greasy crust.
What is the best method for reheating leftovers so they will stay crispy?
Reheat in an oven or air fryer at 350°F. This direct, dry heat re-crisps the breading. A microwave creates steam that will make the coating soft, so it is best to avoid it.
What kind of jarred marinara sauce should I choose for the best flavor?
Look for a quality store-bought sauce with simple ingredients. A good marinara will list tomatoes near the top and won't be full of sugar, which gives you a fresher, cleaner taste.
Classic Crispy Chicken Parmesan
Equipment
- 9×13-inch baking dish
- Large 12-inch skillet
- 3 Shallow dishes
- Paper towels
- Oven
Ingredients
- 4 pieces Chicken breast cutlets pounded to even 1/2-inch thickness
- 6 g Salt about 1 tsp
- 1 g Freshly cracked black pepper about 1/2 tsp
- 125 g All-purpose flour (1 cup)
- 2 large Eggs beaten
- 100 g Italian seasoned breadcrumbs (1 cup)
- 45 g Parmesan cheese finely grated (1/2 cup)
- 60 g Olive oil for frying (1/4 cup)
- For Assembly
- 375 g Marinara sauce (1 1/2 cups), store-bought or homemade
- 113 g Low-moisture mozzarella cheese shredded (1 cup)
- – Fresh basil for garnish (optional)
Instructions
- Pat chicken cutlets dry and season both sides evenly with salt and pepper. Set up three shallow dishes with flour, beaten eggs, and a mixture of breadcrumbs and Parmesan cheese.
- Dredge each cutlet first in flour, then eggs, then press into breadcrumb-Parmesan mixture to coat completely.
- Heat olive oil in a large skillet over medium heat until shimmering. Fry two cutlets at a time for 3–4 minutes per side until golden brown and crisp. Drain on paper towels. Repeat with remaining cutlets.
- Preheat oven to 375°F (190°C). Spread 1/2 cup marinara sauce evenly in a 9×13-inch baking dish.
- Arrange fried cutlets in a single layer in the dish. Spoon remaining 1 cup marinara sauce over the center of each cutlet, leaving edges exposed. Top with shredded mozzarella cheese evenly.
- Bake for 15–20 minutes until cheese is melted, bubbly, and chicken reaches 165°F (74°C) internally.
- Remove from oven and rest for 5 minutes to set cheese and sauce. Garnish with fresh basil if desired and serve immediately.
