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Chicken Parmesan Recipe (Best EVER!)

Chicken Parmesan Recipe (Best EVER!)

This perfectly executed chicken Parmesan features golden crispy crust giving way to tender chicken, all blanketed in rich homemade marinara sauce and bubbling mozzarella cheese. After years of testing and refining, this version ensures every element works in harmony to create something truly special. The triple-coating process creates a signature crispy texture that holds up beautifully under the fresh marinara sauce.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 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

  • saucepan
  • skillet
  • Baking dish
  • Wire rack
  • baking sheet

Method
 

Instructions
  1. Heat olive oil in a saucepan over medium heat. Add finely chopped onion and cook until soft and translucent (about 5 minutes). Add garlic and cook for another minute until fragrant.
  2. Pour in crushed tomatoes and add basil sprigs. Season with salt and pepper. Simmer gently for 20-30 minutes, stirring occasionally until sauce thickens. Remove basil sprigs before using.
  3. Set up breading station: flour in first dish, whisked eggs in second dish, and panko bread crumbs mixed with garlic powder and 1 cup Parmesan in third dish.
  4. Pat chicken cutlets dry with paper towels. Season both sides with salt and pepper. Dredge in flour, dip in egg mixture, then press firmly into breadcrumb mixture to coat evenly.
  5. Heat 1/2 inch of oil in large skillet over medium-high heat (oil is ready when breadcrumb sizzles immediately). Cook chicken 3-4 minutes per side until golden brown and cooked through.
  6. Place fried chicken on wire rack over baking sheet. Preheat oven to 400°F.
  7. Spread thin layer of marinara sauce in baking dish. Arrange fried chicken cutlets in single layer. Top with more marinara sauce, remaining Parmesan, and shredded mozzarella.
  8. Bake for 10-15 minutes until cheese is melted and bubbly. Garnish with chopped fresh basil before serving.

Notes

Use thin chicken cutlets or pound thicker breasts to 1/4-inch thickness. Place fried chicken on wire rack instead of paper towels to keep bottom crispy. Use one hand for dry ingredients and other for wet when breading. Test oil temperature with breadcrumb - should sizzle immediately. Serve over spaghetti or with zucchini noodles.