Crispy Chicken Parmesan
Thin cutlets fried until shatteringly crisp, blanketed with sauce and mozzarella, and broiled just long enough to melt without turning the crust soggy.
- Course
- Easy Dinners
- Time
- 45 min
- Servings
- 4
Cooking Notes
- Pound the chicken to an even thickness so the center cooks through before the coating gets too dark. Uneven cutlets are the most common reason the crust burns first.
- Press the breading firmly onto the chicken and let the coated pieces rest for a few minutes before cooking. That short rest helps the crust adhere instead of shedding in the pan.
- Keep the tomato sauce mostly on top of the cooked cutlets and add it shortly before serving. Too much sauce or too much time under it softens the crust quickly.
Recipe Card
Crispy Chicken Parmesan
By Gabriella
- Category
- Easy Dinners
- Total Time
- 45 min
- Difficulty
- Intermediate
Ingredients
- 4 boneless chicken breasts, halved and pounded thin
- 1 cup flour
- 2 eggs, beaten
- 1.5 cups panko breadcrumbs
- 1/2 cup grated parmesan
- 2 cups marinara sauce
- 8 oz fresh mozzarella, torn
- Olive oil for frying
- Fresh basil leaves
Instructions
- 1
Set up three shallow dishes with flour, beaten egg, and panko mixed with the grated parmesan, seasoning each one lightly with salt.
- 2
Dredge each cutlet through the flour, then egg, then press it firmly into the crumbs so the coating sticks in an even layer.
- 3
Shallow-fry the cutlets in olive oil over medium-high heat, two to three minutes per side, until deeply golden and crisp.
- 4
Transfer them to a baking sheet, spoon marinara over the centers, and top with torn mozzarella, leaving the edges bare and crunchy.
- 5
Broil for three to four minutes until the cheese blisters, then finish with fresh basil and serve immediately.
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