4 servings

Crispy Chicken Parmesan

Recipe by: True Taste Buds

A flawless Italian-American comfort classic featuring a shatteringly crisp, golden-brown chicken cutlet topped with robust marinara and blistered mozzarella cheese.

★★★★★ 4.93 from 712 votes
PREP TIME 20 mins
COOK TIME 15 mins
TOTAL TIME 35 mins
SERVINGS 4
Crispy Chicken Parmesan

Ingredients

  • 2 boneless skinless chicken breasts (about 1 pound total), halved horizontally
  • 1 cup all-purpose flour
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup grated parmesan cheese, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 cup vegetable oil
  • 1 (24 ounce) jar marinara sauce
  • 8 ounces low-moisture whole milk mozzarella cheese, shredded
  • 1/4 cup fresh basil leaves, torn

Instructions

  1. Slice chicken horizontally to create thin cutlets. Cover with plastic wrap and pound gently from the center outwards with a meat mallet until they are an even quarter-inch thickness.
  2. Set up a breading station with three shallow dishes. In the first, whisk flour, 1 teaspoon salt, and 1/2 teaspoon pepper. In the second, beat the eggs. In the third, combine panko, remaining salt and pepper, grated parmesan, garlic powder, and oregano.
  3. Coat each cutlet lightly in flour, shaking off excess. Dip entirely into the egg wash, then press the panko mixture firmly into the chicken on both sides. Let rest on a wire rack for 5 minutes.
  4. Heat vegetable oil in a large skillet over medium-high heat. Fry cutlets in batches for 3 to 4 minutes per side until deep golden brown. Drain on a wire rack set over a baking sheet.
  5. Arrange cutlets on a rimmed baking sheet. Spoon a generous dollop of marinara in the center of each, leaving the edges completely bare. Pile shredded low-moisture mozzarella over the sauce and sprinkle with extra parmesan.
  6. Broil on high for 2 to 4 minutes until the mozzarella is completely melted and develops golden-brown blisters. Remove from oven, scatter torn fresh basil leaves over the hot cheese, and let rest for 2 minutes before serving.

Notes

To prevent a soggy crust, leave the breaded edges of the chicken exposed when adding sauce. Use low-moisture block mozzarella instead of fresh mozzarella. Never place fried food directly on paper towels to drain.

Nutrition

Calories: 480 | Carbohydrates: 28g | Protein: 42g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 150mg | Sodium: 1200mg | Fiber: 3g | Sugar: 6g