RecipeFix original

Crispy Chicken Parmesan

50 minutes · serves 4 ·

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Finished adaptations: Gluten-Free Chicken Parmesan

Ingredients

For the chicken

• 4 chicken breast cutlets (4 to 5 oz each, about 1/2 inch thick)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tablespoon water
• 1 1/2 cups panko breadcrumbs
• 1/2 cup finely grated parmesan
• 1 teaspoon Italian seasoning
• 3 tablespoons olive oil, divided

For the topping

• 1 1/2 cups marinara sauce, warmed
• 6 oz low-moisture mozzarella, shredded
• 1/4 cup finely grated parmesan
• 1/4 cup fresh basil leaves

Method

Bread the chicken

1. Heat the oven to 425°F (220°C) with a rack in the upper third. Set a wire rack over a rimmed baking sheet so the breaded chicken stays crisp underneath.
2. Pat the chicken dry and season both sides with the salt and pepper.
3. Put the flour in one shallow bowl. In a second bowl, whisk the eggs with the water. In a third, combine the panko, 1/2 cup parmesan and Italian seasoning.
4. Coat each cutlet lightly in flour and shake off the excess. Dip it in the egg, let the extra drip away, then press it firmly into the panko mixture on both sides.

Brown and bake

1. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. When the oil shimmers, add two cutlets and cook for 2 to 3 minutes a side, until the coating is deep golden. Move them to the rack and repeat with the remaining oil and cutlets.
2. Spoon about 1/4 cup warm marinara over the center of each cutlet, leaving some crisp edges exposed. Divide the mozzarella and the remaining parmesan over the sauce.
3. Bake for 8 to 12 minutes, until the cheese is melted and an instant-read thermometer inserted into the thickest part of the chicken reads 165°F (74°C).

Finish

1. Let the chicken rest for 3 minutes so the juices settle without steaming the crust. Tear the basil over the top and serve with the remaining marinara at the table.

Cook's notes

• Cutlets cook more evenly than whole chicken breasts. If you start with two large breasts, slice each one horizontally into two thin cutlets.
• Do not bury the entire crust under sauce before baking. Keeping the edges exposed preserves the contrast between crisp breading and melted cheese.
• For the cleanest breading, keep one hand for the dry flour and panko and the other for the wet egg mixture.
• Leftovers keep in the fridge for up to 3 days. Reheat on a rack in a 375°F (190°C) oven until hot so the coating can crisp again.

RecipeFix originals are written as practical home recipes and editorially reviewed for internal consistency. They are not described as kitchen-tested. Nutrition is not shown unless it is calculated from the final recipe.