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Crispy Chicken Parmesan is the weeknight comfort food you make when you want classic Italian flavors and crave a crispy finish. This dish has everything broiled cheese plenty of sauce and that crunch that makes every bite satisfying.
I made this the first time for a casual Sunday dinner then it quickly became my go to whenever I want something easy that feels special. My family loves anything with melted cheese so this hits all the right notes for us.
Ingredients
- Eggs: help the coating stick to the chicken for the crispiest finish look for fresh local eggs when possible
- Garlic cloves: grated into the egg marinade add a punch of flavor fresh garlic gives the best result
- Fresh parsley: brightens everything up try to use flat leaf Italian parsley for the best taste
- Chicken cutlets: thin pieces cook evenly and stay juicy buy cutlets or slice chicken breasts yourself
- Panko breadcrumbs: create that signature light crunch choose the unseasoned kind for more control
- Bread crumbs: layer more flavor and create a classic texture look for fresh or homemade for best results
- Parmesan cheese: brings salty sharp flavor to the breading always grate it freshly if you can
- Dried basil and oregano: classic Italian herbs for aroma and depth make sure spices are not stale
- Garlic powder: doubles up that savory flavor check the aroma is strong for best quality
- Salt: essential for seasoning every layer use kosher or sea salt for best taste
- Avocado oil: a high smoke point oil for frying so the breading stays crispy and golden
- Marinara sauce: the saucy classic choose a jarred version you love or make your own for extra freshness
- Shredded mozzarella cheese: makes that gooey melted topping whole milk mozzarella melts best
Step-by-Step Instructions
- Marinate the Chicken:
- Whisk eggs with grated garlic chopped parsley and salt in a shallow bowl then add chicken cutlets making sure each is coated on both sides let them rest for at least fifteen minutes so the flavors really seep in
- Prepare the Breading:
- Mix together panko bread crumbs parmesan cheese basil oregano garlic powder and a bit of salt in another shallow bowl spread the mix so its easy to press on the chicken
- Bread the Cutlets:
- One by one lift a cutlet from the egg mixture letting excess drip off then press firmly into the breading turning several times so every surface is thickly coated
- Fry for Crispiness:
- Heat avocado oil in a large skillet over medium high when the surface is hot and shimmering gently lay in the cutlets avoid crowding cook about five minutes per side until deep golden and crisp then lay out on a paper towel lined plate
- Sauce and Cheese:
- Arrange the fried cutlets on a lightly greased baking sheet spoon about a quarter cup marinara onto each one then scatter over a small handful of mozzarella for maximum stretchiness
- Bake Until Perfection:
- Slide the sheet into a four hundred degree oven bake seventeen to twenty minutes until the cheese bubbles and the chicken is cooked through sprinkle with extra parsley for a fresh look before serving
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My favorite part is the mozzarella cheese that bubbles and browns in the oven its always fought over by my sisters I will never forget how my dad used to sneak the crispiest extra edges when he thought no one was looking
Storage Tips
Cool the chicken completely before storing cover tightly with foil or transfer to an airtight container leftovers keep fresh in the fridge for up to three days for longer storage freeze individual portions with parchment between layers and reheat straight from frozen at three hundred fifty degrees to keep the edges crispy
Ingredient Substitutions
Swap panko for all bread crumbs if you do not have both handy use chicken thighs for even juicier results dairy free cheese shreds melt well if needed and you can sub canola or olive oil for frying in a pinch or use jarred garlic when fresh is not available
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Serving Suggestions
I love serving Crispy Chicken Parmesan on a bed of spaghetti but it is also great with a simple green salad or roasted vegetables its perfect in a toasted hoagie roll for an indulgent sandwich kids especially love it that way
Cultural Context
Chicken Parmigiana comes from Italian American kitchens and started showing up in restaurants in the early twentieth century inspired by eggplant parmigiana its now a staple in diners and family tables across the country every cook puts their own spin on the breading and sauce
Recipe FAQs
- → How do I achieve extra crispy chicken cutlets?
Use a combination of panko and bread crumbs for maximum crunch, and fry the chicken in hot oil before baking for a crispy coating that holds up under sauce.
- → Can I prepare the breaded chicken ahead of time?
Yes, you can bread and refrigerate the cutlets up to a few hours in advance. Wait to fry or bake them until ready to serve for best texture.
- → Is fresh mozzarella better than shredded for topping?
Both work well, but shredded mozzarella melts quickly and evenly, making it convenient for this dish.
- → Can I substitute marinara with another sauce?
While marinara offers classic flavor, you may try arrabbiata or a blended tomato-basil sauce for a twist.
- → What sides complement crispy chicken parmesan?
Serve alongside spaghetti, garlic bread, or a simple green salad to round out the meal.