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Crispy Chicken Parmesan

A classic crispy chicken Parmesan with marinara, melted mozzarella and fresh basil.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 2 large chicken breasts, butterflied (about 4 cutlets total)
  • salt and pepper to taste
  • 2 eggs beaten
  • 1/2 cup Italian breadcrumbs
  • 1/2 cup panko breadcrumbs
  • 1 cup freshly grated Parmesan cheese divided (3/4 cup for coating, remaining for topping)
  • 1/4 cup olive oil
  • 1 tbsp minced garlic
  • 2 tbsp fresh basil leaves, thinly sliced
  • 8 oz mozzarella cheese, sliced
  • spaghetti and crusty bread for serving
  • 26 oz marinara sauce (1 jar) use about half in skillet and additional spoonfuls for topping

Instructions

  • Preheat the oven to 400°F (200°C).
  • Butterfly each large chicken breast and cut so you have 4 cutlets total; place between two sheets of plastic wrap and pound to an even thickness of about 1/4–1/2 inch.
  • Season both sides of each cutlet with salt and pepper.
  • In one shallow bowl, beat the eggs. In a second shallow bowl, combine the Italian breadcrumbs, panko and 3/4 cup of the grated Parmesan.
  • Heat the olive oil in a large oven-safe skillet over medium-high heat; add the minced garlic and cook 2–3 minutes until fragrant but not browned.
  • Dredge each cutlet first in the beaten eggs, then press into the breadcrumb-Parmesan mixture to coat evenly.
  • Working in the hot skillet, cook the breaded cutlets 3–4 minutes per side until golden and almost cooked through; add more oil if needed. Remove the cutlets from the skillet and turn off the heat.
  • Pour half the jar of marinara sauce into the bottom of the skillet and stir to loosen any browned bits and garlic.
  • Return the cutlets to the skillet on top of the sauce. Spoon a little extra sauce over each cutlet, then top each with two slices of mozzarella, the remaining grated Parmesan, and the sliced basil.
  • Bake in the preheated oven 10–12 minutes, until the cheese is melted and beginning to brown and the chicken is cooked through.
  • Serve the chicken Parmesan over spaghetti with crusty bread if desired.

Equipment

  • large oven-safe skillet
  • Plastic Wrap
  • meat mallet or rolling pin
  • two shallow bowls
  • spatula or tongs
  • Measuring cups and spoons
  • Oven

Notes

  • Pound cutlets evenly for uniform cooking.
  • Use a large oven-safe skillet to brown and bake in one pan.
  • Reserve some Parmesan for topping after baking.
  • Watch garlic closely so it doesn’t burn when sautéing.