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Ultimate Crispy Chicken Parmesan Recipe (Pan-Fried & Baked Finish)

Close-up of a crispy chicken parmesan recipe cut in half showing melted mozzarella cheese and marinara sauce.
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Learn how to make restaurant-style Chicken Parmesan with a perfectly crispy crust, juicy chicken, savory marinara, and gooey melted mozzarella. This recipe delivers the best chicken parmesan you have ever made, perfect for an easy Italian dinner.

Ingredients

Scale
  • 4 Boneless, skinless chicken breasts (about 6 oz each)
  • 1 cup All-purpose flour
  • 2 large Eggs, lightly beaten
  • 1 cup Panko breadcrumbs
  • 1/2 cup Grated Parmesan cheese (for breading)
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Dried oregano
  • 1/4 teaspoon Black pepper
  • 1/2 teaspoon Salt
  • 1/2 cup Vegetable oil or canola oil, for frying
  • 1 1/2 cups Marinara sauce (high quality recommended)
  • 8 ounces Fresh mozzarella cheese, sliced or shredded
  • 1/4 cup Grated Parmesan cheese (for topping)
  • Fresh basil, chopped (for garnish)

Instructions

  1. 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 lightly with salt and pepper.
  2. Set up the breading station: Prepare three shallow dishes. In the first, place the flour. In the second, whisk the eggs. In the third, combine the Panko breadcrumbs, 1/2 cup grated Parmesan cheese, garlic powder, oregano, salt, and pepper.
  3. Dredge the chicken: Take one chicken cutlet and dredge it thoroughly in the flour, shaking off excess. Dip it into the egg mixture, allowing excess to drip off. Finally, press the cutlet firmly into the Panko mixture, coating both sides completely to build a thick, crispy crust. Repeat for all cutlets.
  4. Pan-fry for crispiness: Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat until shimmering (about 350°F). Carefully place two chicken cutlets in the hot oil. Fry for 3 to 4 minutes per side until golden brown and crisp. The chicken will not be fully cooked through at this stage. Remove the chicken and place it on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining cutlets.
  5. Assemble the bake: Preheat your oven to 400°F (200°C). Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish. Place the fried chicken cutlets over the sauce.
  6. Top the chicken: Spoon about 2-3 tablespoons of marinara sauce over the top of each cutlet. Layer generously with the fresh mozzarella slices or shredded mozzarella. Sprinkle the remaining 1/4 cup of Parmesan cheese over the mozzarella.
  7. Bake until done: Bake for 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly golden, and the internal temperature of the chicken reaches 165°F (74°C).
  8. Serve immediately: Garnish with fresh basil. Serve this family favorite chicken dinner over cooked spaghetti or alongside a crisp green salad.

Notes

  • For the crispiest result, do not skip the double coating of breadcrumbs. Press the Panko firmly onto the chicken.
  • If you prefer a baked chicken parmesan healthy version, you can skip the pan-frying and spray the breaded cutlets heavily with cooking spray before baking at 400°F for 15 minutes, flipping halfway, before adding sauce and cheese for the final bake.
  • Use high-quality, thick marinara sauce; thin sauce can make the crust soggy faster.

Nutrition

Find it online: https://kingscook.com/chicken-parmesan-recipe-crispy-easy-dinner/