Chicken Parmesan with super crispy panko bread crumbs topped with zesty marinara sauce and melted mozzarella cheese. Pan frying the cutlets ensures a golden brown and crunchy surface. A satisfying Italian home-cooked dinner that everyone’s going to love!
A family favorite!
An Italian feast wouldn’t be complete without chicken parmesan, aka chicken parmigiana, making an appearance on the dinner table. What’s not to love about crispy chicken served piping hot with tomato sauce and cheese. This method delivers evenly cooked chicken breast with just the right ratio of crusty breading.
For this recipe, I use the standard breading procedure with a mix of parmesan cheese and panko bread crumbs for the outer coating. To achieve the sought out golden color and crunchy crust, pan frying is the most optimal cooking method. The chicken sizzles in hot, shallow oil, then flipped to complete the fusion process. The layers of flour, eggs, and bread securely stick to the surface, so that every bite is undeniably delicious.
Why do you pound the chicken before breading?
It’s critical to have the chicken breast equal in thickness for even cooking, I recommend about a ½-inch thick. You can use a meat tenderizer or rolling pin to help flatten. If the chicken is too thin, it will cook very quickly and dry out before the coating is done crisping.
The opposite happens if too thick, the coating overcooks while the chicken will still be raw inside. As a convenience, some markets sell thinly sliced chicken breasts that are pre-cut and works well for pan-frying.
Finely ground bread crumbs (average taste)
Often times, people reach for the store-bought types of bread crumbs when making chicken parm. The problem is they tend to provide minimal crackling texture and quickly get soggy when combined with the sauce.
Panko bread crumbs (better taste)
Panko is my top choice, it’s a Japanese style crumb made from crustless white bread. What makes it unique is the large-sized crumbs, oblong shape, and porous structure. When used as a coating, the shape prevents packing, which makes the coating more light and crispy. If you don’t have panko available, coarsely ground homemade bread crumbs work well too.
How to select oil for pan-frying
The key to ensuring juicy, golden brown breaded chicken is oil selection and using enough for frying. You want to use a high smoke point oil like vegetable or canola so that the oil doesn’t break down and cause off-flavors in the chicken. Make sure to add enough oil in the pan to reach ⅓-to-halfway up the chicken, no more than that or you’ll be in deep frying territory. This height ensures allows the oil to surround the food that’s submerged and the browning will be consistent.
How to pan-fry breaded chicken
Use a large 12-inch nonstick pan, stainless steel, or cast iron skillet to fry the chicken. It’s best to cook in batches, two pieces at a time. If you crowd the pan, the excess moisture will cause steam and result in uneven cooking. After frying the first two pieces, add fresh oil for the next batch otherwise any leftover breading particles will burn and transfer those flavors to the meat.
Can you make baked chicken parmesan?
Yes! If you’re not a fan of frying with oil, then baking is your best bet. The trick to crispy baked chicken parmesan is to use a high temperature at 450ºF (232ºC). Just note that if using panko, it will still be crunchy but not as golden in color as finely ground bread crumbs.
What goes good with chicken parmesan?
I love to add a generous layer of marinara sauce and mozzarella cheese. Just quickly bake until the cheese is hot and bubbly and sauce is warmed through, then sprinkle with chopped basil for more flavor. I also serve this meal with spaghetti or penne pasta but spiralized zucchini noodles make a nice low carb option. Serve alongside a Caesar salad or minestrone soup, and the meal is complete!
More Italian recipes
The importance of drying the chicken before breading
Removing any excess surface moisture from the chicken will ensure that the breading sticks to the surface. Any excess water will cause steam to form when frying which will make the coating separate from the chicken.
- 4 pieces boneless skinless chicken breast, (about 1 1/2 pounds)
- kosher salt, for seasoning
- black pepper, for seasoning
- 2 large eggs
- 1 tablespoon (15 ml) olive oil
- ¾ cup (107 g) all-purpose flour
- 1 ¼ cups (175 g) panko bread crumbs
- ¼ cup (14 g) finely shredded parmesan cheese
- 1 cup (240 ml) vegetable oil, divided
- 1 cup (240 ml) marinara sauce, jarred or homemade
- ½ cup (57 g) shredded mozzarella
- ¼ cup (5 g) chopped fresh basil
- Set the oven rack to the middle position. Preheat to 450ºF (232ºC).
- Thoroughly dry chicken breasts with paper towel.
- Place chicken in between two plastic sheets or in a large plastic bag and pound to an even ½-inch thickness. Repeat with remaining pieces.
- Generously season both sides of the chicken breast with salt and pepper.
- Whisk together eggs and olive oil in a shallow medium bowl.
- Combine panko and parmesan cheese in a shallow bowl.
- Put flour into a separate shallow bowl.
- Dip chicken in flour, shaking off any excess coating. Next dip in egg wash, making sure to coat completely and drain any excess. Lastly, dip in panko breadcrumbs lightly pressing to evenly coat. Repeat breading process with remaining chicken.
- Heat ½ cup of vegetable oil in a 12-inch nonstick skillet over medium-high heat. Once the oil is shimmering, carefully place two pieces of chicken in the pan. Fry until the first side is golden brown and crispy, 2 to 3 minutes.
- Turn heat down to medium and flip the chicken. Cook until golden brown and an internal temperature of 160ºF (71ºC), about 3 minutes.
- Transfer chicken to a paper towel-lined plate to briefly drain excess oil, and then place on a wire cooling rack set on top of a sheet pan.
- Discard the excess oil and wipe the pan clean. Add in ½ cup of fresh vegetable oil, and repeat the same cooking procedure with the 2 remaining pieces of chicken.
- Place fried chicken in a baking dish or foil lined sheet pan.
- Top each piece with ¼ cup of marinara sauce, and top with mozzarella cheese.
- Bake until the cheese is melted and sauce is warm about 3 to 5 minutes.
- Right before serving garnish with chopped basil.