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Chicken Parmesan Recipe (Best EVER!)

Chicken Parmesan Recipe (Best EVER!)

This chicken Parmesan recipe features crispy Parmesan-crusted chicken cutlets smothered in homemade marinara sauce and melted mozzarella cheese. The combination of panko breadcrumbs and grated Parmesan creates an incredibly crispy texture, while the from-scratch marinara sauce develops rich, complex flavors. Perfect for family dinners or special occasions, this recipe delivers restaurant-quality results with balanced flavors and perfect textures.
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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 tablespoons extra-virgin olive oil
  • 1 small yellow onion, finely chopped
  • 6 cloves garlic, finely chopped
  • 1 (28-ounce) can crushed tomatoes
  • 2 large sprigs basil
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 1 cup panko bread crumbs
  • 1 teaspoon garlic powder
  • 2 cups finely grated Parmesan, divided
  • 3/4 cup all-purpose flour
  • 2 large eggs
  • 6 (1/4-inch-thick) boneless, skinless chicken cutlets (about 1 1/2 pounds total)
  • 1 cup shredded mozzarella
  • 1 cup vegetable or canola oil for frying
  • Chopped fresh basil for serving

Equipment

  • medium saucepan
  • large skillet
  • Baking dish
  • Wire rack
  • meat mallet or rolling pin
  • meat thermometer

Method
 

Instructions
  1. Make marinara sauce: Heat olive oil in medium saucepan over medium heat. Add chopped onion and cook until soft and translucent (5-7 minutes). Add garlic and cook for 1 minute until fragrant. Add crushed tomatoes, basil sprigs, salt, and pepper. Reduce heat to low and simmer for 20-30 minutes.
  2. Prepare chicken cutlets: Pound chicken to 1/4-inch thickness if needed. Set up breading station: flour in first bowl, whisked eggs in second bowl, and panko bread crumbs with garlic powder and 1 cup Parmesan in third bowl.
  3. Heat vegetable oil in large skillet over medium-high heat. Dredge chicken in flour, dip in egg, then press into panko-Parmesan mixture. Fry 2-3 cutlets at a time for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
  4. Transfer cooked cutlets to wire rack over baking sheet to drain excess oil. Preheat oven to 400°F.
  5. Assemble: Spread thin layer of marinara sauce in baking dish. Arrange fried chicken cutlets in single layer. Spoon more sauce over each cutlet, then sprinkle with remaining Parmesan and mozzarella cheese.
  6. Bake for 10-15 minutes until cheese is melted and bubbly. Garnish with fresh basil before serving.

Notes

Use a meat thermometer to ensure chicken reaches 165°F. Let chicken rest 5 minutes after baking for more tender results. Freshly grated Parmesan works better than pre-shredded. Do not overcrowd pan when frying. Marinara sauce can be made 3 days ahead.