Go Back
–+ servings
Chicken Parmesan Recipe

Chicken Parmesan

iamwinfred
Crispy breaded chicken cutlets smothered in marinara sauce and melted mozzarella, this Chicken Parmesan delivers restaurant-quality results right in your own kitchen in just 40 minutes. Golden, crunchy coating paired with tangy tomato sauce and gooey cheese creates the perfect harmony of textures and flavors — no fancy techniques or hard-to-find ingredients required.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 485 kcal

Equipment

  • Large skillet or cast iron pan For frying the chicken
  • Baking sheet For finishing in the oven
  • Three shallow bowls or dishes For the breading station
  • Meat mallet or rolling pin For pounding chicken to even thickness
  • Paper towels For draining fried chicken
  • Tongs For flipping chicken safely
  • Instant-read thermometer (optional) For checking internal temperature of 165°F

Ingredients
  

For the Chicken

  • 4 boneless skinless chicken breasts about 1.5 lbs / 680g total
  • salt and black pepper to taste

For the Breading

  • 1 cup all-purpose flour about 125g
  • 2 large eggs
  • 2 tbsp milk 30ml
  • 1.5 cups Italian-style breadcrumbs about 150g
  • 0.5 cup grated Parmesan cheese about 50g; freshly grated recommended
  • 1 tsp garlic powder
  • 1 tsp dried Italian seasoning

For Frying

  • 0.25 cup olive oil 60ml; enough so oil comes about 1/4 inch up the sides of the chicken

For Topping

  • 2 cups marinara sauce about 480ml; use a good quality jarred or homemade
  • 1.5 cups shredded mozzarella cheese about 170g; fresh mozzarella recommended
  • extra grated Parmesan cheese for finishing

For Garnish

  • 0.25 cup fresh basil leaves chopped; about 10g

Instructions
 

  • Pat chicken breasts completely dry, then place between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet or rolling pin. Season both sides generously with salt and black pepper.
  • Set out three shallow bowls: the first with seasoned flour, the second with whisked eggs and milk, and the third with breadcrumbs, Parmesan, garlic powder, Italian seasoning, and a pinch of salt.
  • Dredge each breast in flour (shaking off excess), dip in the egg mixture, then press firmly into the breadcrumb mixture to coat both sides thoroughly. Let breaded chicken rest for 5 minutes to help the coating set.
  • Heat olive oil in a large skillet over medium-high heat until shimmering, then cook chicken in batches of 2 for 4–5 minutes per side until deep golden brown. Transfer to a paper towel-lined plate and verify internal temperature reaches 165°F (74°C).
  • Preheat oven to 400°F (200°C). Arrange fried chicken on a baking sheet, spoon 1/4 to 1/3 cup marinara over each piece leaving the edges exposed, then top with shredded mozzarella and a light dusting of Parmesan.
  • Bake for 8–10 minutes until the cheese is fully melted and bubbling; for extra browning, broil for the final 1–2 minutes watching carefully to avoid burning. Rest for 2–3 minutes, garnish with fresh basil, and serve immediately.

Notes

  • Pound chicken to an even 1/2-inch thickness for uniform cooking — this prevents dry edges and undercooked centers.
  • Let breaded chicken rest for 5 minutes before frying so the coating adheres and doesn't fall off in the pan.
  • Use one hand for wet ingredients and one for dry when breading to keep the coating from clumping.
  • Don't overcrowd the pan — fry in batches of 2 to maintain oil temperature and ensure even golden browning.
  • Leave the edges of the chicken exposed when adding sauce; fully covering the breading causes the bottom to become soggy.
  • Freshly grated Parmesan melts far better than pre-grated, which contains anti-caking agents that prevent proper melting.
  • Chicken thighs can be substituted for breasts — they stay juicier due to higher fat content; just ensure they reach 165°F.
  • To make ahead, bread the chicken up to 24 hours in advance and refrigerate uncovered on a rack until ready to fry.
  • Reheat leftovers in a 350°F (175°C) oven for 15–20 minutes (not the microwave) to preserve crispiness; finish under the broiler for 1–2 minutes if desired.
  • For a lighter version, bake breaded cutlets at 425°F (220°C) for 20–25 minutes (flipping halfway) before adding sauce and cheese, or cook in an air fryer at 380°F (193°C) for 12–15 minutes.

Nutrition

Serving: 1ServingCalories: 485kcalCarbohydrates: 28gProtein: 42gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 165mgSodium: 920mgPotassium: 620mgFiber: 2gSugar: 5gVitamin A: 12IUVitamin C: 8mgCalcium: 35mgIron: 15mg
Keyword chicken parm, chicken parmesan, crispy chicken, easy weeknight dinner, italian dinner
Tried this recipe?Let us know how it was!