Name: Chicken Parmesan Recipe: Crispy & Cheesy
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 4 chicken cutlets; Flour (eggs, panko + Parmesan); Italian seasoning (garlic powder); Marinara sauce; Fresh mozzarella; Oil for frying

Introduction

Table of Contents

Chicken Parmesan (Chicken Parmigiana) is the ultimate Italian-American comfort: juicy breaded chicken cutlets topped with marinara and melted mozzarella, baked until bubbly and golden. Crispy outside, tender inside, saucy and cheesy—this is the dinner that makes everyone happy. Presented on a white ceramic platter over spaghetti with extra sauce, optionally garnished with fresh basil and Parmesan shavings, this Chicken Parmesan offers dramatic cheese pulls and pure family-favorite flavor that turns weeknights into something special.

Ingredients

For the Chicken Parmesan (serves 4): • 4 thin chicken cutlets (or 2 breasts pounded ½-inch thick)
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1½ cups panko breadcrumbs
• ¾ cup grated Parmesan cheese, divided
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• ½ tsp kosher salt
• ½ tsp black pepper
• Olive oil or neutral oil for frying
• 2 cups marinara sauce (jarred or homemade)
• 8 oz fresh mozzarella, sliced (or 2 cups shredded)
• Fresh basil for garnish

For Serving: • Cooked spaghetti, extra marinara, garlic bread

Step-by-Step Process

Prep the chicken
Pat cutlets completely dry. Season both sides with salt and pepper.
Set up a breading station
Three shallow bowls: flour + pinch salt/pepper, beaten eggs, panko + ½ cup Parmesan + Italian seasoning + garlic powder.
Bread the chicken
Dredge each cutlet: flour (shake excess), egg, then panko mixture (press firmly for even coating).
Fry the cutlets
Heat ¼ inch of oil in a large skillet over medium-high heat until shimmering. Fry cutlets 3–4 minutes per side until deep golden. Drain on a wire rack.
Preheat oven
Preheat to 425°F.
Assemble
Spread 1 cup of marinara in a 9×13 baking dish. Place fried cutlets on the sauce. Top each with remaining sauce, mozzarella slices, and remaining ¼ cup Parmesan.
Bake
Bake 15–20 minutes until cheese melts and bubbles. Broil 1–2 minutes for golden spots (watch closely).
Rest & serve
Rest 5 minutes. Garnish with basil. Serve over spaghetti.

Tips for Perfect Chicken Parmesan

• Thin cutlets—even cooking, crispier coating
• Panko + Parmesan—extra crunchy golden crust
• Fry first—best texture vs baking only
• Fresh mozzarella—melts better than pre-shredded
• Don’t over-sauce before baking—keeps crisp
• Pound chicken yourself—cheaper and customizable

Variations and Customization

• Air Fryer: breaded cutlets 400°F 10–12 min, top and broil
• Baked Only: spray breaded cutlets with oil, 425°F 20 min
• Eggplant Parm: sliced eggplant instead of chicken
• Spicy: add red pepper flakes to the sauce
• Lighter: use less cheese + baked method
• Stuffed: hide mozzarella inside the cutlet

Storage and Serving Tips

• Best fresh—peak crisp
• Reheat 375°F 10–15 minutes (cover loosely)
• Fridge up to 3 days
• Freeze breaded uncooked cutlets—cook from frozen
• Quick refresh: broil 2 minutes
• Serve with pasta, salad, or garlic bread

Nutritional Information

Based on 4 servings:
• Calories: 680 kcal
• Protein: 56g
• Total Fat: 32g (Saturated 12g)
• Carbohydrates: 44g

FAQ

1. My coating fell off.
Didn’t press the panko firmly, or the cutlets were wet.

2. Can I bake instead of fry?
Yes—spray with oil, 425°F, 20 min before saucing.

3. Frozen chicken?
Thaw fully and pat dry.

4. Jarred or homemade sauce?
Both great—Rao’s is excellent jarred.

5. Gluten-free?
GF flour + panko.

Conclusion

This Chicken Parmesan is pure Italian-American magic—crispy breaded chicken, bubbly cheese, rich sauce that tastes like Sunday dinner without hours of work. One bite with that cheese pull and suddenly weeknights feel special, kids ask for seconds, and leftovers feel like a gift. Make it once, and it becomes your signature “I’ve got dinner” that earns cheers and clean plates every time.