The BEST Chicken Parmesan Recipe

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Pamesan chicken (also called Chicken Parmigiana) is a real treat! Classically crispy, breaded with breadcrumbs and parmesan cheese, topped with marinara and fresh mozzarella. It’s easy and absolutely delicious paired with my amazing Garlic Bread!

Why You’ll Love This Chicken Parmesan

For my chicken parmesan recipe, I choose to lightly and airily bread the chicken Combination of panko breadcrumbs and parmesan cheese That gives this chicken cutlet a whole new level of crispiness! The first bite of cRRRRunch will convince you to do the same.

Of course, using traditional breadcrumbs is also delicious, but using panko breadcrumbs gives this chicken utterly heavenly status. It’s a great rib snack that comes on the table faster than you’d think, and the kids (and adults!) just love it.

What are panko breadcrumbs?

Panko breadcrumbs are Japanese breadcrumbs made from specially baked crustless bread that is flaked and then dried. This creates larger, flaky, oblong-shaped breadcrumbs that are crispier and lighter. So don’t pack them together when you’re coating the foods, resulting in a breading that’s extra crispy and stays on longer.

What cut of chicken goes best with chicken parmesan?

Chicken breast are the best parts of the chicken to use for chicken parmesan. However, you want THIN pieces for ultimate crispiness. For this recipe I used chicken cutlet that you can buy in the store. You can also use chicken fillet pieces, but they will look more like chicken sticks. Works perfectly, but may not match the look you want.

Pro tip: If you can only find large chicken breasts, no problem! Just slice it Chicken breast Cut lengthways into 2 thin slices. If your chicken breasts are still too thick, pat them between cling film until desired thickness is achieved.

How to make chicken parmesan

Although this Chicken Parmesan recipe looks fancy, it’s easy to make even on a busy weeknight. Full recipe details, including required ingredients and measurements, are on the printable recipe card below. Here’s what you can expect when making this Chicken Parmesan Recipe:

Preheat oven + preparation

Preheat oven. line a baking tray with thwart and above with a roaster (or refrigerated shelf). Put aside.

Preheat large pan + prepare excavator station

Preheat a large, coated or cast-iron pan at medium heat.

Set up your excavator station by placing it Flour And beaten eggs in 2 separate flat bowls. Combine those parmesan cheese And Panko bread crumbs In a third shallow bowl.

Season + Dredge Chicken

Season both sides chicken cutlet with salt, pepper, garlic powder And Italian spice. Add the chicken to the flour mixture, then the eggs, then the cheese/breadcrumbs – pressing into the cutlet to coat evenly.

Fry the chicken on both sides

Melt butter And olive oil Pour into the pan once it is nice and hot. Location Chicken in hot pan and cook until each side is golden brown, about 3-4 minutes per side, and make sure it doesn’t burn. Transfer to a refrigerated shelf on baking tray, Repeat until remaining chicken is fully fried.

Pro tip: work in small batches so your chicken is actually frying and not STEAMING. You’ll finish the chicken in the oven, so don’t worry if some cutlets sit on the rack for a while while the rest get ready.

Bake

Top each piece of chicken with a dollop of it Marinara sauce And a slice of fresh mozzarella.

Bake from somewhere 7-15 minutes until the chicken has reached an internal temperature of 165°F Using a meat thermometer, melt the cheese. The timing depends on how thick your chops are. So check them regularly with a meat thermometer. Don’t overcook or the chicken will be dry and all your hard work will be for nothing.

Assemble and serve

Throw to assemble cooked noodles with remaining marinara sauce and put a small amount on each plate. Twist it with a large fork when you’re feeling luscious. Place a piece on each stack of pasta Chicken and chopped fresh basil, Serve as desired and serve hot.

Can I substitute shredded cheese or low-moisture curd cheese for fresh mozzarella?

I love the taste and texture The Fresh mozzarella cheese Gives to this recipe, but if you prefer Low-moisture grated mozzarella cheese (or the bars you shred yourself) then by all means do it! This is your house and you make the decisions. I guarantee your Chicken Parmesan will still be absolutely delicious!

Pro tip: if you decide to use it Low Humidity Mozzarella CheeseI would STRONGLY recommend buying the bars and shredding them yourself. Most bags of pre-shredded cheese are loaded with anti-caking agents that will affect the flavor and texture of your cheese.

What to serve with chicken parmesan

The traditional accompaniments to chicken parmesan are long pasta noodles like linguine, fettuccine, spaghetti or my favorite – angel hair. Add in some garlic bread and a Caesar salad and you have a full meal. Here are some more side dishes for Chicken Parmesan:

store leftovers

Store leftovers in an airtight container Store in the fridge for 4-5 days. If you want to keep your leftovers longer, you can freeze them. To freeze, allow the chicken to cool completely to room temperature, then place in an airtight, freezer-safe container or resealable bag. Chicken Parmesan stays fresh for a long time in the freezer Up to 3 months. Leave in the fridge overnight to thaw before reheating.

More Italian Chicken Recipes to Try!

I hope you LOVE this dish and add it to your dinner menu! I’d love to hear what you think and give a star rating in the comments below. Have a great week, friends!