Crispy Chicken Parmesan

The first time I attempted Chicken Parmesan, I made the rookie mistake of skipping the pan-frying step and went straight to the oven. The chicken came out pale and sad, with none of that golden crunch that makes this dish sing. My husband, being the gracious soul he is, still ate every bite and told me it was delicious. But I knew better. That night changed everything about how I approach breaded chicken in my kitchen.

Last winter, during that particularly brutal cold snap, I made this for my family when everyone was feeling completely drained. My daughter walked through the door after school, caught the scent of garlic and oregano wafting through the house, and immediately perked up. There is something about the aroma of marinara simmering that just resets a whole day and turns a random evening into something special.

Ingredients

• Chicken breasts: Pounding them to an even thickness is the difference between dry, overcooked edges and perfectly juicy meat throughout
• Flour, eggs, and breadcrumbs: This classic three-step breading process creates that satisfying crunch that seals in all the moisture
• Italian-style breadcrumbs mixed with Parmesan: The cheese in the browning mixture adds a savory depth that plain breadcrumbs cannot achieve
• Marinara sauce: Whether homemade or store-bought, look for one with good tomato flavor and not too much sugar
• Garlic and dried herbs: Briefly sautéing the garlic in olive oil before adding the sauce mellows its sharpness and builds layers of flavor
• Mozzarella and extra Parmesan: The mozzarella creates those gorgeous cheese pulls while the Parm adds a salty, nutty finish
• Spaghetti or linguine: The pasta catches all that extra sauce and cheese, turning every bite into a complete experience

Instructions

Prep your station:

Preheat that oven to 400°F and get your baking dish ready with parchment paper or a light coating of oil

Pound the chicken:

Place each breast between plastic wrap and pound to ½-inch thickness, then season generously with salt and pepper

Set up your breading bowls:

Arrange flour in one bowl, whisk eggs with milk in another, and mix breadcrumbs with ½ cup Parmesan in a third

Create the coating:

Dredge each cutlet in flour, dip it in the egg wash, then press it firmly into the crumb mixture until thoroughly coated

Sear for golden perfection:

Heat oil in a large skillet over medium-high heat and fry chicken 2 to 3 minutes per side until golden and crisp

Build the sauce:

In a separate pan, warm olive oil, sauté garlic for one minute, then add marinara, oregano, and basil, simmering for 5 minutes

Assemble and bake:

Spread some sauce in the baking dish, arrange chicken on top, then spoon remaining sauce over each piece and blanket everything with mozzarella and extra Parmesan

Melt and bubble:

Bake 15 to 20 minutes until the cheese is gloriously bubbly and lightly browned in spots

Cook the pasta:

While chicken bakes, boil pasta in salted water until al dente, then drain and keep warm

Bring it all together:

Plate each chicken cutlet over a bed of pasta and finish with fresh basil leaves if you have them

Save

This recipe became a permanent fixture in our rotation after my daughter requested it for her birthday dinner two years ago. She had tried it at a friend's house and declared mine even better than their grandmother's version. Now, whenever she has a particularly rough week at school, she asks for Chicken Parmesan as her comfort food.

Getting the Perfect Pound

I used to shy away from pounding meat because it seemed so aggressive and messy. But once I learned to place the chicken between gallon freezer bags instead of flimsy plastic wrap, everything changed. The bag stays secure and I can really work the meat evenly without worrying about tearing or chicken juice everywhere.

Making Ahead

You can bread the chicken cutlets up to a day ahead and store them layered between parchment paper in the refrigerator. This actually helps the coating adhere better. When you are ready to cook, just fry them as directed and proceed with the recipe. The sauce can also be made a day ahead and stored in the refrigerator.

Serving Suggestions

A simple green salad with a bright vinaigrette cuts through the richness of the cheese and fried coating beautifully. Crusty bread is essential for soaking up any extra sauce on the plate. And honestly, this pairs perfectly with a medium-bodied red wine like Chianti or a Sangiovese.

• Let the chicken rest for 5 minutes after baking so the cheese sets slightly and does not slide right off when you cut it
• If the cheese browns too quickly, tent the dish loosely with foil for the last few minutes of baking
• Leftovers reheat surprisingly well in a 350°F oven for about 15 minutes

Save

There is nothing quite like watching my family dig into this dish, the cheese stretching from fork to plate and everyone reaching for seconds before they have even finished their first serving.

Recipe FAQs

→ Can I make Chicken Parmesan ahead of time?

Yes! Bread and fry the chicken cutlets up to 24 hours in advance. Store them in the refrigerator, then top with sauce and cheese when ready to bake. You may need a few extra minutes in the oven to heat through completely.

→ What's the best way to pound chicken breasts evenly?

Place chicken between two sheets of plastic wrap and use a meat mallet or rolling pin. Pound from the center outward, working gradually to achieve even 1/2-inch thickness. This ensures uniform cooking and tender results.

→ Can I use store-bought marinara sauce?

Absolutely! Quality store-bought marinara works perfectly. Look for brands with simple ingredients and no added sugar. Simmer it briefly with garlic, oregano, and basil to infuse extra flavor before using.

→ How do I prevent the breading from getting soggy?

Don't skip the pan-frying step—this initial sear creates a protective crust. Also, avoid drowning the cutlets in sauce; a light layer is sufficient. For extra crunch, broil for 1-2 minutes at the very end.

→ What can I serve instead of pasta?

Mashed potatoes, crusty garlic bread, or roasted vegetables make excellent sides. For a lighter option, serve over zucchini noodles or with a large salad. The cutlets also work beautifully in sandwich form.