Our traditional Chicken Parmesan (or Chicken Parmigiana) is a classic dish featuring crispy panko-crusted chicken breast, lusciously melted fresh mozzarella, and a tangy homemade marinara sauce. Perfect for a restaurant quality dinner and ready in a little over an hour!
Did someone say chicken parmesan?
This delicious Italian dish is one of the all-time greats. Here in New Jersey, you'll find some version of chicken parm on just about every Italian restaurant menu, with some variations.
As an Italian-trained chef, I'm excited to share my take on this classic recipe. Chicken Parmesan (or Chicken Parmigiana) is an Italian-American dish that you likely won't find in Italy. It was inspired by eggplant parmigiana, which is the version you will find in Italy, and makes a simple yet delicious meal.
Unlike the heavy, greasy, and overly cheesy versions often served in chain restaurants, my traditional chicken parm is light and extremely flavorful. The chicken is flash-fried until lightly golden, then finished off in the oven for a perfectly crisp crust.
It's very similar to my other chicken cutlets recipe, Chicken Milanese.
Piled high with melty mozzarella, my version of this Italian dish has the marinara sauce served on the plate instead of served on the chicken, allowing you to control how much sauce you want! Plus, it helps the chicken stay crispy.
Making restaurant quality chicken parmigiana for dinner is so easy and affordable too!
Why this recipe works
- This recipe is a family favorite - everyone will love this dish!
- Easy to make with everyday pantry items but tastes like it was made for an Italian feast.
- A mixture of panko breadcrumbs and pecorino cheese makes a delicious crust.
- Perfectly crispy exterior with moist chicken inside.
- What makes this recipe unique is that it's baked with just cheese and no sauce. Then, it's plated on top of the sauce to maintain that extra-crispy chicken.
- Tastes delicious when served with your favorite pasta and side salad!
Ingredient Notes
- Breadcrumbs - The key to a delicious crispy chicken parmesan is using the right coating. To get that perfectly crunchy texture, I used a mixture of panko breadcrumbs mixed with grated pecorino cheese, garlic, and fresh Italian parsley. Don't forget the salt and pepper!
- Pecorino Romano Cheese - This hard Italian sheep's milk cheese adds the perfect sharp and salty flavor to the chicken. Use a high quality brand such as Locatelli if you can.
- Chicken Breasts - Make sure to use boneless, skinless chicken breasts and use a meat mallet to pound them out so they're nice and thin. If you don't want to use chicken breasts, you can also use chicken tenderloins, but they will be much smaller so you will need to use more.
- Oil - For the best flavor, I recommend frying the chicken in extra virgin olive oil. If you're opposed to frying in olive oil, use an oil that has a high smoke point, like canola oil or avocado oil.
- Mozzarella Cheese - Looking for an ooey-gooey cheese pull? Use a high quality fresh mozzarella cheese! Thinly slice it or roughly tear into pieces yourself and avoid the pre-sliced stuff. Be sure to blot the fresh mozzarella dry before using so it doesn't make your chicken soggy. You can also use traditional whole milk mozzarella, but be sure to grate it yourself rather than the pre-grated bagged stuff, which contains additives and won't melt as well.
- Marinara Sauce - Use your favorite marinara sauce for this recipe, or for best results make your own! If you're looking for a great homemade marinara, try this simple yet authentic tomato sauce recipe.
*Full ingredient list with quantities is in the recipe card at the bottom of this post.
Helpful Equipment
- Mixing Bowls - When making chicken parmigiana, the easiest way to get it ready to cook is to set up a breading station! To do this, you need a few shallow mixing bowls.
- Whisk - A whisk is helpful for mixing together the breading ingredients, but a fork works too.
- Meat Mallet - A meat mallet is a tool that helps to tenderize the chicken breasts so they cook evenly.
- Sauté Pan - The first part of the cooking process requires you to flash fry the chicken breasts in a sauté pan. Make sure it is deep enough to cover the chicken halfway. You can also use a large cast iron skillet.
- Tongs - You'll need a pair of long tongs to help you flip the chicken without splashing oil everywhere. I like using a long pair so I can avoid burning myself with any splattering oil.
- Baking Sheet - You will need a baking sheet lined with parchment paper for the second part of cooking. This helps create an even cooking surface and prevents the cheese from sticking.
Step-by-step instructions
After preheating the oven to 450°F, create a breadcrumb mixture with garlic, parsley, pecorino cheese, salt, and pepper.
Whisk together eggs, pecorino, water, salt, and pepper in another shallow bowl.
Place flour into a separate bowl or plate and season lightly with salt and pepper.
Pound chicken breasts to an even thickness, then season both sides.
Coat each piece of chicken in the flour, egg mixture, and then breadcrumbs while pressing gently to help them adhere.
Then, heat olive oil in a large pan over medium heat and fry the chicken until golden brown on each side before transferring it to a rack or paper towels.
Bake the chicken with mozzarella for 10 minutes or until melted before broiling for a few minutes if desired.
Heat marinara sauce in a small saucepan on the stove until bubbling hot, then spoon onto plates with the chicken on top.
Garnish with more grated cheese and basil leaves before serving with extra sauce and grated cheese for passing!
Tips for success
- Season the chicken faster by liberally seasoning one side and then stacking another piece on top.
- Set up a breading station: chicken (far left), flour, egg, breadcrumbs, landing plate/pan.
- Designate one hand for dry ingredients and one hand for wet when breading.
- Don't overcrowd the chicken in the frying pan/baking sheet!
- Blot the excess moisture from fresh mozzarella slices with paper towels so it doesn't make the chicken soggy.
- Don't use too much cheese, or the chicken-to-cheese ratio will be off.
- Leave some of the edges exposed for extra crispiness.
- Use homemade marinara sauce or good-quality store-bought for best results.
- Add a fresh basil leaf or two on top of the chicken for presentation and flavor.
Serving suggestions
This delicious traditional chicken parmesan can be served in so many different ways!
Keep it classic and serve it with your favorite pasta and leftover authentic marinara sauce, or make it a sandwich by stuffing it into a toasted Italian roll or garlic bread with extra cheese and sauce. Add a roasted long hot to make it spicy!
Chicken parm is a rich dish, so I like to serve it with something green on the side. Try it with garlicky sautéed broccoli rabe, escarole with olives and capers, or some roasted vegetables. You can also serve it along with a simple, crisp green salad, a spinach salad or Caesar salad!
Not in the mood for pasta? Serve it up with a side of crispy roasted potatoes, creamy polenta or risotto.
No matter how you decide to serve it, this traditional chicken parmesan will definitely hit the spot!
FAQs
Neutral oils with a high smoke point, such as Canola oil, vegetable oil, grapeseed oil and avocado oil are typically the best choices for frying. However, I prefer frying the chicken cutlets in extra virgin olive oil because it adds a superior flavor to the dish.
Yes, you can substitute homemade breadcrumbs made from crusty Italian or French bread with great results. You can also use Italian seasoned breadcrumbs (but leave out the additional seasonings) or use regular, plain breadcrumbs for this recipe, but they will not produce the same light and crispy coating as the panko.
Yes, you can use pre-sliced mozzarella if it is a good quality cheese. The best results will come when you buy a block of fresh mozzarella and slice it or tear it yourself. Pre-sliced cheeses usually contain preservatives that can affect the texture and flavor of the dish.
Yes, you can use cornstarch as a substitute for flour when breading the chicken. Cornstarch has less gluten and will create a crispier coating.
You may need to adjust the measurements depending on how thick your chicken breasts are sliced. It is best to use ¼ cup of cornstarch for every ½ cup of all-purpose flour.
Yes! Simply substitute the all-purpose flour with a 1:1 ratio of gluten-free all-purpose flour and use gluten-free panko breadcrumbs instead of regular.
A dry white wine, such as Pinot Grigio or Sauvignon Blanc, pairs well with chicken parmesan. lighter Italian red wine, such as Chianti Classico or Barbaresco also goes nicely with this dish. If you're looking for a sparkling option, Prosecco is always a great choice!
The best way to store leftovers is in the fridge for up to 4 days. Place the cooled chicken parm in an airtight container with a lid or on a plate, cover loosely with plastic wrap or foil, and place it in the refrigerator.
The best way to reheat chicken parm is in an oven preheated to 350°F. Place the chicken on a baking sheet and bake for 10-15 minutes, until warmed through.
Related Recipes
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PrintCrispy Chicken Parmesan
Our traditional Chicken Parmesan (or Chicken Parmigiana) is a classic dish featuring crispy panko-crusted chicken breast, lusciously melted fresh mozzarella, and a tangy homemade marinara sauce. Perfect for an affordable family dinner and ready in a little over an hour!
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: dinner
- Method: Fried
- Cuisine: Italian
Ingredients
- 2 ½ cups Panko breadcrumbs
- 2 cloves garlic, grated or finely minced
- 2 tablespoons finely minced fresh Italian flat leaf parsley
- 1 cup finely grated pecorino Romano cheese, divided, plus more for serving
- kosher salt
- freshly ground black pepper
- 3 large eggs
- 1 cup all purpose flour
- 3 boneless, skinless chicken breasts, sliced in half lengthwise to make 6 pieces
- olive oil for frying
- 12-16 oz fresh mozzarella, thinly sliced
- 3 cups marinara sauce, plus more for serving
- Fresh basil for serving
Instructions
- Add the breadcrumbs, garlic, parsley, and ¼ cup pecorino cheese to a medium shallow bowl. Season with salt and pepper, then use your fingers to mix it together, working the garlic into the breadcrumbs until evenly distributed. In another medium, shallow bowl, whisk together 3 eggs with ½ cup pecorino, a pinch of salt and pepper and 1 tablespoon water until combined. Pour the flour into another shallow bowl or plate, season lightly with salt and pepper and mix to combine.
- Take one chicken breast half and place it on a cutting board. Place a piece of plastic wrap over top, then use a meat mallet to pound it out to an even thickness. Repeat with the remaining chicken. Season each piece of chicken on both sides with salt and pepper.
- Take a piece of chicken and coat it in the flour, then shake off the excess. Add the chicken to the beaten egg mixture, turn to coat, then let the excess drip off. Transfer the chicken to the bread crumb mixture, toss it around and press gently to help the breadcrumbs adhere, then place it on the reserved plate and repeat with the remaining chicken. Let the chicken rest for 15 minutes before frying to help the breading adhere.
- Preheat the oven to 450 degrees F. Heat a generous amount of olive oil in a large, heavy bottomed sauté pan over medium heat. When the oil is hot, carefully place 2 chicken breasts in the pan. Cook until golden brown on each side, then remove to a rack or paper towels to drain. Repeat with the remaining chicken.
- Place the chicken breasts on a large sheet pan and top with 2-3 slices of mozzarella, making sure to leave plenty of crispy edges still exposed. Bake for 10 minutes or until the cheese is fully melted. If desired, place the pan under the broiler for a few minutes to brown the cheese slightly. Watch closely so it doesn’t burn.
- While the chicken is baking, heat the marinara sauce in a small saucepan on the stove until bubbling and hot. Spoon about ½ cup of marinara sauce on each plate, then use a spatula to transfer the chicken on top. Sprinkle with more grated cheese and fresh basil leaves. Serve immediately with extra sauce and grated cheese for passing
Notes
- To season the chicken faster, liberally season one side, then stack another piece on top of it to allow some of the seasoning to transfer onto the other piece, then repeat.
- When breading, try to designate one hand for touching only dry things, like flour and breadcrumbs, and one hand for touching only wet, like the raw chicken and eggs. This prevents you from breading your fingers in the process.
- Set up the breading station so that the chicken is on the far left, then next to it the flour, then the egg, then the breadcrumbs, and then a landing plate or pan to hold the breaded chicken.
- Make sure the chicken isn’t overcrowded in both the frying pan and on the baking sheet or it wont cook evenly.
- Place the slices of fresh mozzarella on paper towels and blot off the excess moisture so it doesn’t make the chicken soggy.
- Don’t use too much cheese or it will overpower and smother the crispy chicken. Leave some edges exposed for extra crispiness.
- Use homemade marinara sauce or a good quality store bought for best results
- Do not use the broiler if using parchment paper or it will catch on fire!
Keywords: chicken, cutlets, fried, parm, parmigiana, fresh mozzarella, dinner, Italian American
Megan
We love your chicken cutlet recipe so had to give this one a try. It did not disappoint. The whole family raved!
★★★★★
Coley
SO glad you loved it Megan!