Crispy Chicken Parmesan Marinara (Print-Friendly Version)
Crispy chicken cutlets crowned with marinara sauce, melty mozzarella, and vibrant parsley.
# What You’ll Need to Make This:
→ For the Chicken Cutlets
01 -
6 chicken breast cutlets
02 -
2 eggs
03 -
3 cloves garlic, finely grated
04 -
2 tablespoons fresh parsley, finely chopped
05 -
1/4 teaspoon salt
06 -
Black pepper, freshly ground (to taste)
→ For the Breading
07 -
1 cup panko bread crumbs
08 -
1/2 cup plain dry bread crumbs
09 -
1/2 cup grated parmesan cheese
10 -
1 teaspoon dried basil
11 -
1 teaspoon dried oregano
12 -
1 teaspoon garlic powder
13 -
Pinch of salt
→ For Frying & Assembly
14 -
125 ml avocado oil
15 -
680 g jar marinara sauce
16 -
60 g shredded mozzarella cheese
17 -
Fresh basil or parsley, chopped (for garnish)
# How to Prepare:
01 -
Preheat oven to 200°C. Lightly grease a large baking sheet with oil.
02 -
In a shallow bowl, whisk together eggs, grated garlic, chopped parsley, 1/4 teaspoon salt, and black pepper. Submerge chicken cutlets in the mixture and allow to marinate for 15–45 minutes.
03 -
In another shallow bowl, combine panko, bread crumbs, grated parmesan, basil, oregano, garlic powder, and a pinch of salt. Coat each marinated cutlet thoroughly in the breading mixture.
04 -
Heat avocado oil in a large skillet over medium-high. Once oil shimmers, fry each breaded cutlet until golden brown and crisp, about 5 minutes per side. Transfer to a paper towel–lined plate.
05 -
Arrange fried cutlets on the prepared baking sheet. Spoon approximately 60 ml marinara sauce over each cutlet and sprinkle with shredded mozzarella cheese.
06 -
Bake for 17–20 minutes until chicken is cooked through and cheese is bubbling. Garnish with additional chopped parsley or fresh basil before serving.
# Extra Tips:
01 -
For best texture, let fried cutlets rest briefly before baking to help maintain crispiness beneath the sauce and cheese.
02 -
Ensure oil is properly heated before frying for even browning.