Crispy Chicken Parmigiana
Crispy Chicken Parmigiana is a classic Italian-American dish that’s all about that perfect crunch meeting melty cheese and rich tomato sauce. Imagine juicy breaded chicken breasts fried until golden and…
By Emily
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Crispy Chicken Parmigiana is a classic Italian-American dish that’s all about that perfect crunch meeting melty cheese and rich tomato sauce. Imagine juicy breaded chicken breasts fried until golden and crispy, then topped with a generous layer of marinara and gooey melted cheese. It’s a simple, hearty dish that feels like a warm hug on a plate.
I love making this when I want something extra comforting but still super satisfying. The crispy chicken gives such a great texture contrast to the soft cheese and tangy sauce, and I always find myself sneaking tastes before it even hits the table. One tip I’ve picked up is to use panko breadcrumbs for the chicken crust—they really amp up the crunchiness in the best way!
For serving, I usually pair it with a side of spaghetti or a fresh green salad. It’s easy to make a meal that feels special without too much fuss. Whenever I make Crispy Chicken Parmigiana for friends or family, it always gets smiles all around and plenty of seconds. It’s one of those dishes that feels both fancy and homey at the same time.
Key Ingredients & Substitutions
Chicken breasts: Thin cutlets work best for even cooking and crispiness. If you can’t find cutlets, slice breasts yourself and gently pound them to even thickness.
Panko breadcrumbs: These give the crust a wonderful crunch. If unavailable, regular breadcrumbs work but won’t be as crispy.
Cheese: Fresh mozzarella melts beautifully for a creamy topping. You can use shredded mozzarella or a mix with provolone if preferred.
Marinara sauce: A good-quality store-bought sauce saves time, but homemade adds a fresher taste. Adjust seasoning to your liking.
Italian seasoning & garlic powder: These bring flavor to the breadcrumb crust. If you like more herbs, add oregano, thyme, or basil.
How Do You Get That Crispy, Golden Crust on Chicken Parmigiana?
The secret is a good three-step breading and frying technique:
- First, dust the chicken in flour to help the egg stick.
- Then dip in beaten eggs mixed with water to moisten the surface.
- Finally, press the chicken firmly into the seasoned panko mixture so the crumbs adhere well.
Use medium-high heat and enough olive oil to cover the pan bottom well. Fry about 3-4 minutes per side, turning carefully to keep the crust intact. Drain on paper towels to avoid sogginess.
Equipment You’ll Need
- Large nonstick or cast-iron skillet – perfect for frying chicken evenly and getting that golden crust.
- Three shallow bowls – for the flour, egg wash, and breadcrumb mixture to keep breading steps organized.
- Meat mallet or rolling pin – helps you pound chicken breasts to an even thickness for quick, uniform cooking.
- Baking sheet – to hold the chicken when adding sauce and cheese before broiling.
- Oven broiler or toaster oven – melts and browns the cheese quickly without drying out the chicken.
- Paper towels – great for draining excess oil after frying to keep chicken crispy.
Flavor Variations & Add-Ins
- Use thin slices of prosciutto under the cheese for a salty, savory twist.
- Swap out chicken for eggplant slices to make a vegetarian eggplant parm version.
- Add red pepper flakes to the breadcrumb mix for a little heat.
- Mix fresh chopped basil or parsley into the marinara sauce to brighten the flavor.
How to Make Crispy Chicken Parmigiana?
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 ½ cups panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning (or a mix of dried oregano and basil)
- Olive oil, for frying
For the Topping:
- 1 ½ cups marinara sauce (store-bought or homemade)
- 8 ounces fresh mozzarella cheese, sliced or shredded
- ¼ cup grated Parmesan cheese (for topping)
- Fresh basil leaves, chopped (for garnish)
Optional:
- Cooked pasta (such as fettuccine or spaghetti), for serving
How Much Time Will You Need?
This recipe takes about 20 minutes of prep and cooking time, plus a few minutes to broil the cheese topping until melty and bubbly. You can have a delicious crispy Chicken Parmigiana ready in under 30 minutes!
Step-by-Step Instructions:
1. Prepare the Chicken:
Slice each chicken breast horizontally in half to make two thin cutlets about ½ inch thick. Pound them gently with a meat mallet if needed to even out the thickness. Season both sides with salt and pepper.
2. Set Up the Breading Stations:
Place the flour in one shallow bowl. In a second bowl, whisk together the eggs and water. In a third bowl, mix the panko breadcrumbs, grated Parmesan, garlic powder, and Italian seasoning.
3. Bread the Chicken:
First, coat each chicken piece in the flour and shake off the excess. Then dip it into the egg mixture, making sure it’s fully covered. Finally, press the chicken into the breadcrumb mixture so it’s well coated on all sides.
4. Fry the Chicken:
Heat a generous layer of olive oil in a large skillet over medium-high heat. When hot, fry the breaded chicken cutlets for 3-4 minutes on each side until they’re golden brown and cooked through. Transfer the cooked chicken to a plate lined with paper towels to drain any extra oil.
5. Top and Broil:
Preheat your oven’s broiler. Place the fried chicken cutlets on a baking sheet. Spoon marinara sauce evenly over each piece, then add slices or shredded mozzarella on top. Sprinkle with extra Parmesan cheese.
6. Melt the Cheese:
Broil the chicken for 2-4 minutes, watching closely. The cheese should melt and bubble with some golden brown spots. Be careful not to burn it!
7. Serve:
Garnish the Chicken Parmigiana with chopped fresh basil leaves. Serve right away, either on its own or over your favorite cooked pasta tossed lightly with extra marinara sauce. Enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but make sure to fully thaw them in the refrigerator overnight before slicing and cooking. This helps ensure even cooking and proper breading adhesion.
Can I Bake the Chicken Instead of Frying?
Absolutely! For a lighter version, bake the breaded chicken cutlets at 400°F (200°C) on a greased baking sheet for about 20-25 minutes, flipping halfway through, until crispy and cooked through.
How Should I Store Leftovers?
Store any leftover Chicken Parmigiana in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the crust from getting soggy.
What Can I Serve with Chicken Parmigiana?
This dish pairs perfectly with pasta tossed in marinara sauce, a fresh green salad, or roasted vegetables for a well-rounded meal.
