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Crispy Chicken Parmesan with Melty Cheese

A close-up of a serving of Crispy Chicken Parmesan with Melty Cheese, topped with bright red marinara sauce.
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Follow these steps to make restaurant-style Chicken Parmesan with an extra crispy coating and perfectly melted cheese topping. This recipe focuses on keeping the crust from getting soggy.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each), pounded to 1/2 inch thickness
  • 1 cup all-purpose flour
  • 2 large eggs, lightly 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 vegetable oil, for frying
  • 1 cup marinara sauce, warmed
  • 8 ounces low-moisture mozzarella cheese, sliced or shredded
  • 1/4 cup grated Parmesan cheese (for topping)
  • Fresh basil, chopped, for garnish

Instructions

  1. Set up a standard three-stage breading station. Place flour in the first shallow dish. Whisk eggs in the second dish. In the third dish, combine panko breadcrumbs, 1/2 cup grated Parmesan, salt, pepper, and garlic powder.
  2. Pat the pounded chicken cutlets completely dry with paper towels. This step is crucial for crispiness.
  3. Dredge each cutlet first in the flour, shaking off excess. Dip into the egg mixture, letting excess drip off. Finally, press firmly into the panko mixture, ensuring the entire surface is coated. For extra crispiness, repeat the egg and panko dip once more (double breading).
  4. Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat until it shimmers (about 350°F).
  5. Carefully place two cutlets in the hot oil. Fry for 3 to 4 minutes per side until golden brown and cooked through. Do not overcrowd the pan. Remove chicken and place on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
  6. Preheat your oven broiler. Lightly spread about 2 tablespoons of warm marinara sauce on the bottom of a small, oven-safe baking dish or baking sheet lined with parchment paper. This prevents the crust from touching the sauce directly.
  7. Place the fried cutlets on top of the sauce layer. Top each cutlet with a spoonful of marinara sauce, followed by the mozzarella cheese, and then sprinkle with the remaining 1/4 cup of grated Parmesan cheese.
  8. Place the baking sheet under the broiler for 1 to 3 minutes, watching closely, until the cheese is fully melted, bubbly, and slightly golden.
  9. Remove from the oven, garnish with fresh basil, and serve immediately.

Notes

  • To prevent sogginess, use low-moisture mozzarella and avoid putting too much sauce on the chicken before broiling.
  • If you prefer baking over frying, bake the breaded cutlets at 400°F for 15 minutes before adding sauce and cheese, then broil.
  • Use a blend of mozzarella and provolone for a sharper flavor profile in the cheese topping.

Nutrition

Find it online: https://hungryhearld.com/crispy-chicken-parmesan-with-melty-cheese/