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The Best Crispy Pan-Fried Chicken Parmesan

Close-up of a crispy chicken parmesan recipe cut open, showing melted mozzarella cheese stretching.
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Make restaurant-quality Chicken Parmesan at home. This recipe focuses on achieving a crispy crust by pan-frying the cutlets before baking them with sauce and cheese.

Ingredients

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

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 Celsius). Lightly grease a baking dish large enough to hold the cutlets.
  2. Prepare the chicken: Place each chicken breast between two sheets of plastic wrap. Pound them to an even 1/2-inch thickness using a meat mallet. Season both sides with salt and pepper.
  3. Set up a three-stage breading station. In the first shallow dish, place the flour. In the second, place the beaten eggs. In the third dish, combine the Panko breadcrumbs, 1/4 cup of the grated Parmesan cheese, oregano, and garlic powder.
  4. Dredge each cutlet first in the flour, shaking off excess. Dip it completely into the egg mixture, letting excess drip off. Finally, press the cutlet firmly into the Panko mixture to coat both sides thoroughly.
  5. Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.
  6. Carefully place two cutlets in the hot oil (do not overcrowd the pan). Pan-fry for 3 to 4 minutes per side until golden brown and crispy. The chicken will not be fully cooked through at this stage. Remove the cutlets and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining cutlets.
  7. Place the browned cutlets in the prepared baking dish. Spoon about 1/4 cup of warm marinara sauce over the top of each cutlet.
  8. Top each cutlet with slices of mozzarella cheese. Sprinkle the remaining 1/4 cup of Parmesan cheese over the mozzarella.
  9. Bake for 10 to 12 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 Celsius) and the cheese is melted and bubbly.
  10. Garnish with fresh basil before serving. Serve immediately over spaghetti or alongside a fresh green salad.

Notes

  • To keep the crust crispy, avoid covering the chicken with too much sauce before baking.
  • For a healthier, baked-only version, spray the breaded cutlets lightly with cooking spray and bake at 400 degrees Fahrenheit for 15 minutes before adding sauce and cheese, then bake for another 10 minutes.
  • Use Panko breadcrumbs instead of regular breadcrumbs for the best crisp texture.

Nutrition

Find it online: https://hungryhearld.com/best-crispy-chicken-parmesan-recipe/