Classic Crispy Chicken Parmesan
This classic crispy chicken Parmesan features golden, breaded chicken cutlets topped with marinara sauce, melted mozzarella, and Parmesan cheese, then baked until hot and bubbly and finished with fresh basil.
Equipment
- skillet For shallow-frying the chicken cutlets.
- baking dish For finishing the chicken Parmesan in the oven.
- shallow bowls For the flour, beaten eggs, and breadcrumb mixture.
- tongs For handling and turning the chicken cutlets.
Ingredients
- 2 large chicken breasts, halved horizontally into cutlets
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian seasoned breadcrumbs
- ½ cup grated Parmesan cheese, divided
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- vegetable oil, for shallow frying
- fresh basil, for garnish
Instructions
- Preheat your oven to 400°F (205°C).
- Set up a dredging station with flour, beaten eggs, and a mixture of breadcrumbs and ¼ cup Parmesan.
- Season the chicken cutlets with salt and pepper.
- Dip each cutlet into the flour, then into the egg, and coat with the breadcrumb mixture.
- Heat vegetable oil in a skillet over medium-high heat until shimmering.
- Fry the chicken cutlets for 3–4 minutes on each side until golden brown and crisp.
- Place the fried cutlets in a baking dish, then top with marinara sauce, mozzarella, and remaining Parmesan.
- Bake in the oven for 10–12 minutes until the cheese is melted and bubbling.
- Garnish with fresh basil and serve hot.
Notes
Halve the chicken breasts horizontally to create cutlets of even thickness. Shallow-fry until golden and crisp before topping with sauce and cheese and finishing in the oven.