Crispy Chicken Parmesan

Why You’ll Love This Recipe

• The chicken cutlets are beautifully golden and crispy thanks to a combo of panko and breadcrumbs.

• Marinara sauce and melted mozzarella bring classic, indulgent flavor.

• It’s straightforward to prepare yet feels gourmet enough for guests.

• Can be cooked in stages, with flavorful leftovers that reheat wonderfully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 eggs

• 3 cloves garlic, grated

• 2 tbsp parsley, chopped

• 6 chicken cutlets

• 1 cup panko

• ½ cup bread crumbs

• ½ cup parmesan

• 1 tsp basil

• 1 tsp oregano

• 1 tsp garlic powder

• ¼ tsp salt

• ½ cup avocado oil

• 24 oz jar marinara sauce

• ½ cup shredded mozzarella

Directions

1. Preheat the oven to 400 °F. Lightly grease a baking dish or baking sheet.

2. In a shallow bowl, whisk together eggs, parsley, garlic, salt, and pepper. Dip each chicken cutlet into this mixture, then let them marinate in the mixture for 15–45 minutes.

3. In another shallow bowl, combine panko, bread crumbs, parmesan, basil, oregano, garlic powder, and salt to taste. Coat each cutlet thoroughly in this breading mixture.

4. Heat avocado oil in a large skillet over medium-high. When shimmering, fry each cutlet about 5 minutes per side until golden brown.

5. Transfer cutlets to the prepared baking sheet. Spoon about ¼ cup of marinara sauce over each piece and top with a small handful of mozzarella.

6. Bake for 17–20 minutes, or until the chicken is cooked through (internal temperature should reach 165 °F) and the cheese is melted and bubbly.

7. Optional: garnish with fresh basil or parsley before serving.

Servings and Timing

• Serves: 6

• Prep Time: 15 minutes

• Cook Time: 35 minutes (5 minutes stovetop fry + 17–20 minutes baking)

• Total Time: Approximately 50 minutes

Variations

• Spaghetti & Chicken Parm: Serve the cutlets over cooked spaghetti tossed in marinara sauce.

• Mushroom Parm: Sauté sliced mushrooms and layer them between the chicken and cheese before baking.

• Low‑carb option: Substitute panko and bread crumbs with almond flour or crushed pork rinds.

• Cheese swap: Use provolone or a mix of mozzarella and fontina for a creamier finish.

• Air‑fryer shortcut: Skip frying and air fry breaded cutlets at 375 °F for 10 minutes, then top with sauce and cheese and air fry another 5 minutes.

Storage/Reheating

• Refrigerator: Store leftover chicken parmesan in an airtight container for up to 3–4 days.

• Freezer: Freeze individually wrapped cutlets (without sauce) for up to 2 months. Thaw in the fridge before reheating.

• Reheat in oven: Preheat to 350 °F and bake on a sheet for 10–15 minutes, until heated through.

• Reheat in microwave: Cover loosely and heat in 1‑minute intervals to retain crispiness.

• Reheat in air-fryer: Reheat at 350 °F for 5–7 minutes for best texture.

FAQs

What cut of chicken works best for chicken parmesan?

Use boneless, skinless chicken breast cutlets about ¼–½ inch thick. You can pound them flat from thick breasts for even cooking.

Can I use chicken thighs instead of breast?

Yes! Boneless, skinless chicken thighs work well. They stay juicy, though you may need to adjust cooking time slightly.

Do I need to fry the cutlets first?

For best crispiness, yes. Pan-frying locks in texture. You can skip frying and bake directly, but they’ll be less crunchy.

Can I make this gluten‑free?

Yes—swap panko and breadcrumbs with gluten‑free alternatives and ensure marinara sauce is GF.

How can I make more sauce to serve on the side?

Warm up an extra jar of marinara or use canned crushed tomatoes, extra garlic, basil, and a drizzle of olive oil to simmer a quick sauce.

Is it possible to prep ahead?

Yes—bread the chicken and refrigerate covered for up to 24 hours before frying and baking.

How do I know when the chicken is done?

Use a meat thermometer: the internal temp should reach 165 °F. If you don’t have one, slice into a thick piece to ensure no pink remains and juices run clear.

Can I bake instead of fry?

Yes. Bake breaded cutlets at 400 °F for 15–20 minutes, flip halfway, then top with sauce and cheese and bake another 5–10 minutes.

What cheese combinations work well?

Mozzarella and provolone is a classic. Adding fontina or gruyère adds nutty richness. A sprinkle of parmesan before baking adds extra flavor.

How can I make it spicier?

Add red pepper flakes to the breading mix, stir some into the marinara, or top finished dish with a drizzle of spicy chili oil.

Conclusion

This Crispy Chicken Parmesan is a delicious crowd-pleaser that balances crispy, golden chicken with savory marinara and melted cheese. Easy enough for a family weeknight yet impressive enough for guests—plus it reheats beautifully. Enjoy customizing it to your taste and making it a favorite in your recipe collection!