Chicken Parmesan Recipe
Crispy Parmesan-panko chicken cutlets topped with marinara, melted mozzarella and fresh basil.
Contains: Milk · Egg · Wheat
The base recipe contains milk, egg and wheat. If managing allergies, check the labels of packaged panko, marinara, Parmesan and mozzarella and consider manufacturing or kitchen cross-contact separately.
WHY IT WORKS
Why This Recipe Works
01
Build a Crisp Crust
Flour, egg and Parmesan-seasoned panko create a golden coating that stays crisp around the sauced, cheesy center.
02
Keep Some Crust Exposed
Spoon marinara over the center of each cutlet rather than covering every edge, so the breading keeps more of its crunch.
03
Finish in the Oven
A short oven finish melts the mozzarella and brings the chicken safely to temperature without prolonged skillet frying.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
- Chicken
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- Breading & Frying
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Tools
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- Topping
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Method
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Heat the oven to 425°F. Line an 18 by 13-inch rimmed baking sheet with parchment paper.
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Pat the chicken dry. If any cutlets are thicker than about 1/2 inch, place them between sheets of parchment paper and gently pound them to an even thickness. Season both sides with the salt and black pepper.
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Set up three shallow bowls. Put the flour in the first. Whisk the eggs with 1 tablespoon (tbsp) water in the second. In the third, combine the panko, 1/2 US cup Parmesan cheese, Italian seasoning and garlic powder.
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Coat each cutlet lightly in flour and shake off the excess. Dip it into the egg, let the excess drip away, then press it into the panko mixture so both sides are evenly coated.
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Heat 1 1/2 tablespoons (tbsp) olive oil in a large skillet over medium-high heat. Cook 2 cutlets for about 2 to 3 minutes per side, until the coating is deep golden. Transfer them to the prepared baking sheet. Add the remaining oil and repeat with the other 2 cutlets. The chicken does not need to be fully cooked yet.
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Spoon the marinara evenly over the center of the cutlets, leaving a little crisp breading exposed around the edges. Sprinkle with the remaining 1/4 US cup Parmesan cheese, then top with the mozzarella.
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Bake for 8 to 10 minutes, until the cheese is melted and the thickest part of each chicken cutlet reaches 165°F on a food thermometer. Start checking at 8 minutes so the chicken does not overcook.
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Let the Chicken Parmesan rest for 3 minutes, then scatter over the chopped basil and serve.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
165°F / 74°C
Check the thickest part of each cutlet with a food thermometer. The chicken should reach 165°F; measure in the meat rather than through a thick patch of cheese or sauce.
Make Ahead
Bread the chicken up to about 4 hours ahead, arrange the cutlets in a single layer, cover and refrigerate them. Keep the chicken chilled and fry it just before the oven finish so the crust stays as crisp as possible.
Recipe tools
Adapt This Recipe
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Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Gluten-Free
Change the following ingredients:
Replace1/2 US cup all-purpose flour
With1/2 US cup gluten-free all-purpose flour blend
Replace60 grams (g) plain flour
With60 grams (g) gluten-free all-purpose flour blend
For a coating, roux or modest thickening amount, use a one-for-one gluten-free all-purpose flour blend intended for cooking.
Replace1 US cup plain panko breadcrumbs
With1 US cup plain gluten-free panko breadcrumbs
Replace60 grams (g) plain panko breadcrumbs
With60 grams (g) plain gluten-free panko breadcrumbs
Use the same quantity of gluten-free panko.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Choose thin, evenly sized chicken breast cutlets so the breading browns before the meat overcooks. Low-moisture mozzarella melts cleanly without releasing as much water onto the crust.
Useful Substitutions
Regular plain breadcrumbs can replace panko, although the coating will be finer and less crisp. Provolone can replace some or all of the mozzarella for a slightly sharper, more savory finish.
INGREDIENT QUALITY
Quality Note
For the crispiest coating, keep the marinara mostly over the center of each cutlet and leave a narrow border of breading exposed. Cook in batches so the skillet stays hot enough to brown the crust.
SPEND LESS
Cost-Saving Tip
Instead of buying pre-cut chicken cutlets, slice two large chicken breasts horizontally into four thinner pieces and gently pound them to an even thickness.
COOKING TIPS
Tips
Keep the Cutlets Even
Chicken that is about 1/2 inch thick cooks more evenly, so pound any thicker areas gently before breading.
Keep Some Crust Exposed
Press the panko mixture onto the chicken firmly enough to adhere, then let excess flour and egg drip away so the coating does not become gummy.
Do Not Crowd the Skillet
Cook the cutlets in two batches so the oil stays hot and the coating browns instead of steaming.
Sauce the Center
Leave a narrow border of breading uncovered by marinara and cheese to keep the finished Chicken Parmesan noticeably crisp.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate leftover Chicken Parmesan within 2 hours in a covered container and use it within 3 to 4 days.
Freezing
Cool completely, wrap individual cutlets well and freeze in an airtight container or bag for up to about 2 months. Thaw overnight in the refrigerator before reheating.
Reheat in the Oven
Place the cutlets on a baking sheet and reheat at 375°F until hot throughout and the center reaches 165°F. Loosely tent with foil if the cheese is browning too quickly.
Reheat in the Microwave
Cover a cutlet loosely and microwave in short intervals until hot throughout and the center reaches 165°F. The coating will soften more than it does with oven reheating.
ESTIMATED PER SERVING
Nutrition
1 chicken cutlet
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Chicken Parmesan FAQs
How do I keep the breading on Chicken Parmesan?
Pat the chicken dry, shake off excess flour and let excess egg drip away before pressing on the panko mixture. Once breaded, handle the cutlets with tongs and turn them only once in the skillet.
What temperature should Chicken Parmesan reach?
Cook the thickest part of each chicken cutlet to 165°F as measured with a food thermometer. Check the chicken itself rather than the hot cheese or sauce.
Can I use store-bought marinara sauce?
Yes. A good-quality prepared marinara keeps this recipe practical and still gives the finished dish plenty of tomato flavor. Choose one you enjoy because the sauce remains prominent.
Can I use regular breadcrumbs instead of panko?
Yes. Regular plain breadcrumbs will work, but the coating will be finer and usually less crisp than panko.
Can I make Chicken Parmesan ahead of time?
You can bread the chicken up to about 4 hours ahead, arrange it in a single layer, cover and refrigerate it. Fry and finish it with sauce and cheese shortly before serving for the best crust.
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