Make restaurant-quality crispy chicken parmesan at home! Super crispy breaded chicken smothered with marinara sauce and topped with parmesan and ooey gooey mozzarella – in under 30 minutes.
Use a long, sharp knife to slice the chicken breasts in half lengthwise. It's best to do so in a single, clean slice rather than "see-sawing" through the meat.
Place the meat between two layers of plastic wrap and use a meat mallet (or rolling pin) to pound the meat into equal thickness, about 1/4-1/3 inch thick.
Set up the breading station with three separate shallow dishes. In the first, add the panko breadcrumbs, Italian seasoning, and one cup of parmesan. In the second, mix the flour, salt, and pepper. In the third, whisk the eggs until smooth.
Pat the chicken dry with paper towels. Dip each piece into the flour, shaking away any excess. Then dip it into the egg mixture and finally into the panko mixture. Gently press to help the crumbs adhere. Repeat with all the chicken pieces.
Heat the oil in a large, heavy-based pan/skillet over medium-high heat until it shimmers (about 350ºF/175ºC).
Working one or two pieces at a time (don't overcrowd the pan!), fry the chicken for about 2-3 minutes per side, depending on the thickness of your cutlets, or until they are golden brown and crispy. Ensure that the internal temperature reads 165ºF/74ºC on an instant-read thermometer. Transfer the cooked pieces to a wire rack over a parchment paper-lined baking sheet while you repeat the process with the remaining chicken pieces.
Preheat the broiler. Meanwhile, spread about 2-3 tablespoons of marinara over each piece of meat and top with the remaining parmesan and the mozzarella (mixed) – aim for about ¼ cup per chicken piece.
Transfer the chicken to the oven to broil until the cheese melts (3-5 minutes). Monitor it to avoid burn.
Top the chicken parmesan with ribboned parsley and some basil leaves, then serve and enjoy!
Notes
For a more saucy dish, transfer the remaining marinara to a large baking dish and top with the chicken – then garnish with fresh herbs. To check the chicken is properly cooked: Use an instant-read meat thermometer to ensure the internal temperature of the meat has reached 165ºF/74ºC. To check for doneness without a thermometer, the chicken should be easy to pull apart with a fork and any juices should run clear.Add more flavor: E.g., add some garlic powder, a pinch of red pepper flakes for heat, lemon zest for brightness, fresh pesto, and/or a sprinkle of crispy pan-fried prosciutto/bacon.To make chicken parmesan ahead: Prepare the fried chicken cutlets in advance and store them in the refrigerator (2-3 days) or freezer (3-4 months – then thawed overnight in the fridge). Then bake in a foil-covered dish at 425ºF/220ºC for about 10 minutes before topping and either continuing to bake (10-15 minutes) or broil (3-4 minutes) until the cheese melts.Check the blog post for serving suggestions!