Go Back
Chicken Parmesan Recipe (Best EVER!)

Chicken Parmesan Recipe (Best EVER!)

This chicken Parmesan features tender cutlets with a crispy Parmesan-panko crust, smothered in homemade marinara sauce and melted mozzarella cheese. The combination of textures creates a perfectly balanced dish that's both impressive and comforting. It serves 6-8 people and can be adapted for clean eating by baking instead of frying.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 tbsp. extra-virgin olive oil
  • 1 small yellow onion, finely chopped
  • 6 cloves garlic, finely chopped
  • 1 (28-oz.) can crushed tomatoes
  • 2 large sprigs basil
  • Kosher salt
  • Freshly ground black pepper
  • 1 c. panko bread crumbs
  • 1 tsp. garlic powder
  • 2 c. finely grated Parmesan, divided
  • 3/4 c. all-purpose flour
  • 2 large eggs
  • 6 (1/4"-thick) boneless, skinless chicken cutlets (about 1 1/2 lb. total)
  • 1 c. shredded mozzarella
  • 1 c. vegetable or canola oil
  • Chopped fresh basil, for serving

Equipment

  • medium saucepan
  • large skillet
  • 9x13 inch baking dish
  • 3 shallow bowls
  • paper towels

Method
 

Instructions
  1. Make marinara sauce: Heat olive oil in saucepan, cook onion until translucent (5 min). Add garlic, cook 1 min. Add crushed tomatoes, basil sprigs, salt, and pepper. Simmer 20-25 minutes until thickened.
  2. Set up breading station: flour in first bowl, beaten eggs in second, panko-garlic powder-Parmesan mixture in third.
  3. Pat chicken dry, season with salt and pepper. Dredge in flour, dip in egg, coat in Parmesan-panko mixture.
  4. Heat oil in skillet. Fry chicken 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
  5. Preheat oven to 375°F. Spread sauce in baking dish, add chicken cutlets, top with more sauce and mozzarella.
  6. Bake 15-20 minutes until cheese is melted and golden. Garnish with fresh basil before serving.

Notes

Use a meat mallet for even thickness, keep dry/wet hands separate for coating, test oil temperature with bread crumb, don't over-sauce before baking to maintain crispiness. For healthier version, bake breaded chicken instead of frying.