Dinner

Classic Crispy Chicken Parmesan

By Kkuek Culinary Team  |  Prep & Cook Time: 55 Mins

Classic Crispy Chicken Parmesan
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Chicken Parmesan (or Chicken Parmigiana) is the ultimate Italian-American comfort food. A truly spectacular Chicken Parmesan relies on contrasting textures: a shattering, crispy, well-seasoned breadcrumb crust, tender and juicy chicken on the inside, and a topping of rich, bubbling, molten cheese. The secret to avoiding a soggy mess is to only spoon the marinara sauce in the center of the chicken, leaving the edges perfectly crisp. Baked until the mozzarella is golden and served alongside a mound of al dente spaghetti, this dish is a guaranteed crowd-pleaser that brings restaurant-quality flavors directly into your home kitchen.
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The Ingredients

  • 2 large boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten with a splash of milk
  • 1 cup panko breadcrumbs (essential for maximum crunch)
  • 1/2 cup traditional Italian seasoned breadcrumbs
  • 3/4 cup freshly grated Parmigiano-Reggiano, divided
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • Salt and freshly ground black pepper
  • 1/2 cup vegetable oil or light olive oil for pan-frying
  • 1.5 cups high-quality marinara sauce (homemade or premium jarred)
  • 1.5 cups shredded whole-milk mozzarella cheese
  • Fresh basil leaves, torn
  • 1/2 lb spaghetti or linguine (for serving)

Step-by-Step Instructions

  1. Prepare the chicken: Slice the chicken breasts in half horizontally to create four thin cutlets. Place them between two sheets of plastic wrap and use a meat mallet to gently pound them to an even 1/4-inch thickness. This ensures they cook quickly and evenly.
  2. Set up the breading station: You will need three wide, shallow bowls. In the first bowl, place the flour seasoned with a generous pinch of salt and pepper. In the second bowl, beat the eggs and milk. In the third bowl, combine the panko, Italian breadcrumbs, 1/2 cup of the Parmigiano-Reggiano, garlic powder, and oregano.
  3. Bread the chicken: Working with one cutlet at a time, dredge it in the flour, shaking off the excess. Dip it fully into the egg mixture, allowing excess to drip off. Finally, press it firmly into the breadcrumb mixture, ensuring every inch is heavily coated. Place the breaded cutlets on a wire rack.
  4. Fry for maximum crispness: Heat the oil in a large, heavy skillet over medium-high heat until it shimmers (about 350°F). Carefully carefully carefully lay two cutlets into the hot oil away from you. Pan-fry for 3-4 minutes per side until deeply golden brown and incredibly crisp. Transfer to a paper towel-lined plate to drain. Repeat with the remaining cutlets.
  5. Preheat for baking: Preheat your oven's broiler to high, or set the oven to 400°F (200°C).
  6. Assemble the dish: Transfer the crispy fried chicken cutlets to a lightly greased baking sheet or a large baking dish.
  7. The sauce rule: Spoon about 2-3 tablespoons of marinara sauce directly into the center of each cutlet. Do not cover the entire cutlet in sauce, or the edges will become soggy. You want to maintain that fried crunch!
  8. Add the cheese: Top the sauce generously with the shredded mozzarella cheese and the remaining Parmigiano-Reggiano.
  9. Bake/Broil: Place the baking sheet in the oven and broil for 2-4 minutes, watching closely, until the cheese is completely melted, bubbling, and slightly browned in spots.
  10. Serve: Remove from the oven and immediately garnish with torn fresh basil leaves. Serve hot alongside a portion of spaghetti tossed in the remaining heated marinara sauce.