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This delicious Chicken Parmesan Recipe has Parmesan cheese right in the crunchy breadcrumb coating. You’ll love the crispy fried cutlets served with homemade marinara sauce and plenty of melted mozzarella on top.
It may taste Italian, but humble Chicken Parm is All-American and loved by everyone. There are so many different ways to make it, but this version has a Parmesan-panko crust and plenty of homemade tomato sauce. I make extra sauce to serve with a big pot of pasta so everyone can help themselves.
For kids who don’t like spaghetti sauce (I have one), I keep a cutlet plain, slice it up like Chicken Katsu, and offer ketchup on the side for dipping. Best chicken strips ever!
Table of Contents
Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Chicken: Butterfly and pound the chicken into thin cutlets so it cooks quickly and evenly without burning. Or you can substitute boneless, skinless chicken thighs for the chicken breast.
- Bread crumbs: Panko bread crumbs, also known as Japanese bread crumbs, keep breaded and fried foods extra crispy. You can also substitute fresh bread crumbs you grind yourself.
What is the best meat tenderizer?
The best Chicken Parmesan requires super flat, tender chicken, and I always grab my Oxo Steel Meat Tenderizer. It’s my top choice in my roundup of the best meat tenderizers and the one I personally use for cooking and in my test kitchen. You can get it for $20.99 at Amazon.
Step-by-step instructions
To make the sauce:
- In a medium saucepan over medium-high heat, add olive oil and heat until shimmering. Add minced garlic and stir until fragrant, about 30 seconds.
- Add crushed tomatoes (be careful; they may splatter when they hit the hot oil, so keep the lid handy), basil, oregano, and sugar. Bring the sauce to boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until the flavors have blended, about 10 to 15 minutes longer. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper) and keep warm over medium-low heat while preparing the chicken. You will have about 2 ½ cups sauce.
To bread the chicken:
- Line a rimmed baking sheet with foil for easy cleanup. Top with a wire rack coated with nonstick spray (this is for broiling the fried cutlets with sauce and cheese on top later).
- Cover a cutting board completely with a piece of plastic wrap. Add chicken breasts. Working with one breast at a time, place your palm on top of the breast and slice in half horizontally so you have two cutlets. Repeat with the second breast.
- Arrange all four cutlets in a single layer on the plastic wrap-covered cutting board. Cover with a second piece of plastic wrap. Pound chicken breasts to an even thickness with a meat mallet or rolling pin, about 1/4-inch. Remove top layer of plastic wrap and season breasts with salt and pepper.
- In a shallow bowl, add flour. In a second shallow dish, add eggs and beat lightly. In a third shallow dish, combine panko, grated Parmesan, parsley, ½ teaspoon salt, and ½ teaspoon pepper. Stir to combine. Working with one cutlet at a time, dredge in flour and shake off excess. Dip in egg mixture and tap gently on side of dish to remove excess. Add to breadcrumb mixture and press gently until crumbs adhere. Transfer to a large plate and repeat with remaining cutlets (cutlets can be wrapped in plastic and refrigerated for up to 1 day in advance).
To fry the chicken:
- Line rimmed baking sheet or large plate with 3 layers of paper towels. In a large skillet over medium-high heat, heat vegetable oil until just smoking, about 400 degrees (this can take a few minutes). Add 2 cutlets and fry until deep golden brown and cooked to 165 degrees on an internal thermometer, about 3 to 5 minutes per side.
- Drain cutlets well on paper towel-lined plate and transfer to prepared wire rack. Repeat with remaining 2 cutlets. Adjust oven rack 4” from broiler element and preheat broiler on high or medium heat. Top each breaded cutlet with 2 tbsp sauce and ½ cup mozzarella cheese. Bake until cheese is melted and beginning to brown, about 2 to 4 minutes.
- Serve the chicken Parmesan on a platter with the sauce and cooked spaghetti, if desired. Garnish with parsley and pass remaining 2 cups sauce separately.
Recipe tips and variations
- Yield: This easy Chicken Parmesan recipe makes 4 large Chicken Parmesan cutlets (about 5 ounces per cutlet) and 2 ½ cups sauce (a heaping ½ cup sauce per serving).
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or an air fryer for the crispiest results, but the microwave certainly works too!
- Make ahead: The cutlets can be pounded out, breaded, and stored covered in the refrigerator one day in advance.
- Freezer: Unfortunately, the breaded cutlets cannot easily be frozen and then reheated in a pan or oven.
- Chicken thighs: Just pound them out in a similar fashion.
- Spicy sauce: If you like a little heat, I highly suggest adding some crushed red chili flakes to your sauce (just add them with the other spices). ½ teaspoon would be great, a teaspoon might be even better.
- Chicken Parmesan sandwich: Slice some soft, crusty rolls in half. Butter the inside of each and sprinkle with garlic powder. When the chicken is cooked, add a cutlet to the inside of the hoagie and top with the fontina mozzarella mixture.Place open faced sandwich under broiler on a foil-lined baking sheet and broil for 2-4 minutes, until cheese is melted and begins to bubble. Spoon sauce inside sandwich, close, and serve.
- Chicken Milanese: The same breaded chicken cutlets but served with a fresh arugula salad instead of the marinara.
- Chicken Piccata: The same breaded chicken cutlets but served with a lemon butter sauce instead of the marinara.
Frequently Asked Questions
What is the difference between Chicken Parmesan and Chicken Parmigiana?
These two terms describe the same recipe. Even though Chicken Parmigiana might sound “more Italian,” this recipe couldn’t be more American.
More delicious Italian recipes
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Chicken Parmesan Meatballs
Italian Recipes
Eggplant Parmesan
30 Minute Meals
Chicken Piccata Recipe
Italian Recipes
Chicken Milanese
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Chicken Parmesan Recipe
This delicious Chicken Parmesan Recipe has Parmesan cheese right in the crunchy breadcrumb coating. You'll love the crispy fried cutlets served with homemade marinara sauce and plenty of melted mozzarella on top.
Ingredients
For the sauce:
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 28 ounces crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sugar
For the chicken:
- 1 1/2 pounds boneless skinless chicken breasts (about 2 large, see note 1)
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko bread crumbs (see note 2)
- 1/4 cup Parmesan cheese grated
- 2 tablespoons fresh parsley minced, plus more for garnish
- 1 cup vegetable oil or avocado oil
- 2 cups shredded mozzarella cheese
- 8 ounces spaghetti cooked, for serving
- fresh basil or parsley, for garnish
Instructions
To make the sauce:
- In a medium saucepan over medium-high heat, add olive oil and heat until shimmering. Add minced garlic and stir until fragrant, about 30 seconds. Add crushed tomatoes (Be careful! They may splatter when they hit the hot oil, so keep the lid handy), basil, oregano, and sugar. Bring the sauce to boil over medium-high heat.
- Reduce heat to medium-low, cover, and simmer until the flavors have blended, about 10 to 15 minutes longer. Season to taste with salt and pepper and keep warm over medium-low heat while preparing the chicken. You will have about 2 ½ cups sauce.
To bread the chicken:
- Line a rimmed baking sheet with foil for easy cleanup. Top with a wire rack coated with nonstick spray.
- Cover a cutting board completely with a piece of plastic wrap. Add chicken breasts. Working with one breast at a time, place your palm on top of the breast and slice in half horizontally so you have two cutlets. Repeat with the second breast.
- Arrange all four cutlets in a single layer on the plastic wrap-covered cutting board. Cover with a second piece of plastic wrap. Pound chicken breasts to an even thickness, about 1/4-inch. Remove top layer of plastic wrap and season breasts with salt and pepper.
- In a shallow dish, add flour. In a second shallow dish, add eggs and beat lightly. In a third shallow dish, combine panko, grated Parmesan, parsley, ½ teaspoon salt, and ½ teaspoon pepper. Stir to combine.
- Working with one cutlet at a time, dredge in flour and shake off excess. Dip in eggs and tap gently on side of dish to remove excess. Add to panko mixture and press gently until crumbs adhere. Transfer to a large plate and repeat with remaining cutlets (cutlets can be wrapped in plastic and refrigerated for up to 1 day in advance).
To fry the chicken:
- Line rimmed baking sheet or large plate with 3 layers of paper towels. In a large skillet over medium-high heat, heat vegetable oil until just smoking, about 400 degrees (this can take a few minutes). Add 2 cutlets and fry until deep golden brown and cooked to 165 degrees on an internal thermometer, about 3 to 5 minutes per side.
- Drain cutlets well on paper towel-lined plate and transfer to prepared wire rack. Repeat with remaining 2 cutlets.
- Adjust oven rack 4” from broiler element and preheat broiler on HIGH. Top each breaded cutlet with 2 tbsp sauce and ½ cup mozzarella cheese. Broil until cheese is melted and beginning to brown, about 2 to 4 minutes.
- Serve the chicken Parmesan on a platter with the sauce and cooked spaghetti, if desired. Garnish with basil or parsley and pass remaining 2 cups sauce separately.
Notes
- Chicken: Butterfly and pound the chicken into thin cutlets so it cooks quickly and evenly without burning. Or you can substitute boneless, skinless chicken thighs for the chicken breast.
- Bread crumbs: Panko bread crumbs, also known as Japanese bread crumbs, keep breaded and fried foods extra crispy. You can also substitute fresh bread crumbs you grind yourself.
- Yield: This recipe makes 4 large Chicken Parmesan cutlets (about 5 ounces per cutlet) and 2 ½ cups sauce (a heaping ½ cup sauce per serving).
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Serving: 1cutlet with sauceCalories: 810kcalCarbohydrates: 41gProtein: 49gFat: 52gSaturated Fat: 33gCholesterol: 204mgSodium: 992mgPotassium: 1153mgFiber: 5gSugar: 11gVitamin A: 1329IUVitamin C: 23mgCalcium: 487mgIron: 6mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I really impressed my wife with this one!
I’ve made chicken (and pork) Parmesan for years, but never this way. It looked better than my version, so I gave it a try. Wow! Totally a better system! We (only two of us) used chicken tenders, ’cause that’s what we had, and it was a test. Next time, definitely the pounded breasts or thighs — more food! LOL! It’s That Good!
I use Rao’s marinara, even though its expensive (Walmart is around $6.50/jar Aug 2020), because it’s better than anything I’ve made at home. And this recipe only uses about a third of a jar, so cost reduces over three dinners (for two).
Biggest problem was handling the chicken coated with the egg mixture. That’s some thick stuff! Made a mess coating with breadcrumbs-cheese mix. Reading about folding the Parmesan into mayonnaise, that may be a better idea. Or fold the cheese into the egg/flour. That would coat the pieces almost with a loose dough or heavy batter. I’ll do that next time, then roll in the breadcrumbs. This is really and truly a superb way of making a simple, inexpensive, filling and satisfying meal. Thanks very much!