Description
An incredible crispy chicken parmesan recipe that’s perfect for busy weeknights, combining crunchy breaded chicken, savory marinara, and gooey melted cheese.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 oz each), pounded to ½-inch thickness
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups Panko breadcrumbs
- ½ cup grated Parmesan cheese, plus extra for topping
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- Olive oil or vegetable oil, for frying (about ½ cup)
- 1 ½ cups marinara sauce
- 8 oz fresh mozzarella cheese, sliced or shredded
- Fresh basil or parsley, for garnish (optional)
Instructions
- Place chicken breasts between two sheets of plastic wrap or parchment paper. Pound them to an even ½-inch thickness.
- Set up your breading station with flour seasoned with salt and pepper, beaten eggs, and Panko breadcrumbs mixed with Parmesan, garlic powder, oregano, salt, and pepper.
- Pat the chicken dry, dredge it in flour, dip in egg, and coat thoroughly with the Panko mixture.
- Heat about ½ inch of oil in a large skillet over medium-high heat. Fry chicken cutlets for 3-4 minutes per side until golden brown. Transfer to a wire rack.
- Preheat the oven to 400°F (200°C). Spoon marinara sauce into a baking dish and place the chicken cutlets inside. Top with marinara and mozzarella cheese.
- Bake for 10-15 minutes until the cheese is melted and bubbly. Garnish with fresh basil or parsley and serve immediately.
Notes
For leftover chicken, store in an airtight container for up to 3 days. Reheat in the oven or air fryer for best results.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying and Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg