Chicken Parmesan

A classic Italian-American favorite featuring tender, pounded chicken breasts coated in a crispy panko-Parmesan crust, pan-fried until golden, then finished in the oven beneath a rich tomato sauce and a blanket of melted mozzarella and Parmesan cheese. This pan-fry-then-bake method delivers a crispier crust and juicier interior than most versions.

Ingredients

• 4 boneless, skinless chicken breast halves (about 2 lb total)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup panko bread crumbs
• 3/4 cup finely grated Parmesan cheese, divided
• 1/2 cup olive oil, for frying
• 1 cup marinara or prepared tomato sauce
• 1 cup shredded low-moisture mozzarella cheese
• 1/4 cup chopped fresh basil
• 2 teaspoons olive oil, for drizzling

Instructions

1. 1. Preheat the oven to 450°F (230°C). Place chicken breasts one at a time between two sheets of plastic wrap on a solid surface. Pound firmly with the smooth side of a meat mallet to an even thickness of about 1/2 inch.
2. 2. Season the pounded chicken breasts on both sides with salt and pepper. Dust each breast evenly with flour on both sides, shaking off any excess.
3. 3. Beat the eggs in a shallow bowl. In a separate shallow bowl, combine the panko bread crumbs and 1/2 cup of the grated Parmesan. Dip each flour-coated chicken breast into the beaten egg, letting any excess drip off, then press firmly into the panko-Parmesan mixture to coat both sides thoroughly. Place breaded chicken on a plate and let rest for 10 to 15 minutes to help the coating adhere.
4. 4. Heat the 1/2 cup olive oil in a large oven-safe skillet over medium-high heat until shimmering. Working in batches to avoid crowding, cook the breaded chicken until golden brown, about 2 to 3 minutes per side. The chicken will finish cooking in the oven. Transfer browned chicken to a baking dish or rimmed baking sheet.
5. 5. Spoon about 1/4 cup of the tomato sauce over each chicken breast. Divide the shredded mozzarella evenly among the breasts, then sprinkle with the remaining 1/4 cup Parmesan. Scatter the chopped fresh basil over the top and drizzle each breast with about 1/2 teaspoon of the olive oil for drizzling.
6. 6. Bake in the preheated oven until the cheese is browned and bubbly and the chicken is fully cooked through, 15 to 20 minutes. An instant-read thermometer inserted into the thickest part should read at least 165°F (74°C). Let the chicken rest for a few minutes before serving. Serve with additional warm tomato sauce on the side if desired.

Variations

• Use provolone slices in place of or in addition to mozzarella for a sharper, tangier melt.
• Substitute fresh mozzarella cubes for shredded low-moisture mozzarella for a creamier, more delicate topping.
• Make a quick homemade marinara by sautéing a small diced onion and 4 minced garlic cloves in olive oil, adding a 28-oz can of crushed tomatoes, simmering 30 minutes, and seasoning with salt, pepper, and a pinch of sugar.
• Add 1 teaspoon garlic powder and 1 teaspoon Italian seasoning to the panko mixture for extra flavor in the crust.
• For an air-fryer version, spray breaded cutlets with cooking spray and air-fry at 400°F for 10 to 12 minutes, flipping once, before topping with sauce and cheese and finishing under the broiler.
• Use Italian-style panko or season plain panko with dried oregano, garlic powder, and onion powder for a more seasoned crust.
• For a gluten-free version, substitute gluten-free panko and a 1:1 gluten-free flour blend.
• Serve over cooked spaghetti or pasta for a classic restaurant-style presentation.
• Try a ricotta and shredded sharp cheddar mixture in place of mozzarella for a richer, creamier cheese topping.

Troubleshooting

• Why is my breading falling off during frying? The coating needs time to set; let the breaded chicken rest for at least 10 to 15 minutes before frying, and make sure the oil is properly hot before adding the chicken.
• Why is my chicken crust soggy after baking? Applying too much sauce over the entire crust can steam the breading; spoon sauce only over the top center of each breast and leave the edges exposed to stay crisp.
• Why is my chicken still undercooked after the recommended time? Chicken thickness varies; always verify doneness with an instant-read thermometer, which should read at least 165°F in the thickest part, and add additional baking time as needed.
• Why is my oil smoking heavily during frying? The oil temperature may be too high; reduce the heat slightly and ensure the oil is shimmering but not smoking before adding the chicken, or switch to a higher smoke-point oil such as vegetable or canola oil.
• Why does my cheese brown too quickly under the broiler? Broiler intensity varies; watch the dish closely and add the cheese during the last 8 to 10 minutes of baking rather than broiling if the cheese is browning before the chicken is fully cooked.
• Why does my tomato sauce taste too sour or sharp? Canned tomatoes vary in acidity; stir in a small pinch of sugar to balance the tartness, and allow the sauce to simmer longer to mellow the flavor.