Crispy Chicken Parmigiana
Crispy Chicken Parmigiana is a classic comfort food that blends golden, crunchy chicken with melty cheese and rich tomato sauce. The chicken is perfectly breaded and fried until crispy, then…
Tip: save now, cook later.Crispy Chicken Parmigiana is a classic comfort food that blends golden, crunchy chicken with melty cheese and rich tomato sauce. The chicken is perfectly breaded and fried until crispy, then topped with tangy marinara and gooey mozzarella, making every bite a delicious mix of textures and flavors.
I love making this dish when I want something that feels special but is still easy to prepare. One little trick I use is to press the chicken down gently before breading it so the coating sticks better and stays crispy. It’s such a satisfying meal that always gets smiles around the table.
My favorite way to eat Chicken Parmigiana is alongside a simple pasta or a fresh green salad to balance the heartiness. It’s a dish that reminds me of family dinners and cozy nights where everyone gathers to share good food and stories. It’s a tasty way to bring a little bit of Italy into your home.
Key Ingredients & Substitutions
Chicken breasts: Pounding the chicken thin helps it cook quickly and stay juicy. If you prefer, use chicken thighs for a more tender, flavorful option, but adjust cooking time accordingly.
Bread crumbs & Parmesan: Italian-style breadcrumbs give great flavor and texture. If you don’t have these, plain breadcrumbs with added Italian seasoning work well. Parmesan adds a sharp, salty touch—try Pecorino Romano as a substitute.
Mozzarella cheese: Use shredded mozzarella for that melty classic topping. Fresh mozzarella also works but can release more moisture, which may affect crispiness.
Marinara sauce: Store-bought sauce saves time and often tastes great. For extra flavor, warm it gently with garlic and herbs before spooning on the chicken.
How Do You Get the Chicken Super Crispy and Not Soggy?
Crispiness is key! Here’s how I get that perfect crunch:
- Pound evenly: Thin cutlets cook fast and fry evenly.
- Dry the chicken: Pat the chicken dry before breading to help the coating stick.
- Breading order matters: Flour first, eggs second, then breadcrumbs. This creates a sturdy crust.
- Press crumbs well: Gently press breadcrumbs onto the chicken for full coverage.
- Proper frying heat: Use medium-high heat so the crust browns quickly without oil soaking in.
- Drain well: Let cooked chicken sit on paper towels to remove extra oil before adding sauce and cheese.
- Broil just right: Quick broil melts cheese without steaming the crust and making it soggy.
Following these steps helps keep the crunchy coating intact while delivering that warm cheesy, saucy Parmigiana goodness!
Equipment You’ll Need
- Meat mallet or rolling pin – to gently pound the chicken thin for even cooking and crispiness.
- Three shallow dishes – perfect for setting up the flour, egg wash, and breadcrumb stations for easy breading.
- Large skillet – ideal for frying the chicken cutlets evenly and getting that golden crust.
- Paper towels – to drain excess oil and keep the chicken crispy before adding sauce and cheese.
- Baking sheet with parchment paper or foil – for easy clean-up when broiling the chicken with cheese.
- Oven broiler – melts and lightly browns the cheese quickly without sogginess.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breasts for a juicier, richer flavor that stays tender under the crust.
- Mix fresh spinach or sautéed mushrooms into the marinara sauce for added veggies and earthiness.
- Swap mozzarella for provolone or fontina cheese for a different melt and mild flavor.
- Add crushed red pepper or Italian seasoning to the breadcrumb mix to boost the spice and aroma.
How to Make Crispy Chicken Parmigiana?
Ingredients You’ll Need:
- 2 large boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 1/2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Vegetable oil, for frying (about 1/2 cup)
- 1 cup marinara sauce (homemade or store-bought)
- 1 1/2 cups shredded mozzarella cheese
- Fresh basil leaves, thinly sliced, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 15 minutes to cook. You’ll spend a little time pounding and breading the chicken, frying each cutlet until crispy, and then broiling it to melt the cheese. Altogether, it’s about 30 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Chicken:
Slice each chicken breast in half horizontally to make thin cutlets. Place each piece between two sheets of plastic wrap, then gently pound with a meat mallet or rolling pin until about ½ inch thick. Sprinkle both sides with salt and pepper to season.
2. Set Up the Breading Stations:
Put the flour in one shallow dish. In a second dish, whisk the eggs with the tablespoon of water. In a third dish, mix together breadcrumbs, Parmesan, garlic powder, oregano, and red pepper flakes.
3. Bread the Chicken:
Coat each chicken cutlet first with flour, shaking off the extra. Dip it into the egg mixture, then press it firmly into the breadcrumb mixture to cover evenly. This helps create a nice crunchy coating.
4. Fry the Chicken:
Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken cutlets in batches, cooking about 3-4 minutes on each side until golden and crispy. Place the cooked cutlets on paper towels to drain excess oil.
5. Assemble the Parmigiana:
Preheat your oven’s broiler. Put the fried chicken cutlets on a baking sheet lined with parchment paper or foil. Spoon marinara sauce over each cutlet, then sprinkle shredded mozzarella evenly on top.
6. Broil Until Bubbly:
Place the baking sheet under the broiler for 2-4 minutes or until the cheese melts and starts to brown slightly. Keep a close eye so it doesn’t burn!
7. Garnish and Serve:
Remove from the oven and sprinkle fresh sliced basil over the top. Serve immediately, pairing it with pasta, salad, or crusty bread for a complete meal.
Enjoy your crispy, cheesy, and flavorful Chicken Parmigiana!
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure to fully thaw the chicken breasts in the refrigerator overnight before pounding and breading. This ensures even cooking and better texture.
Can I Bake Instead of Frying the Chicken?
Absolutely! Bake breaded chicken cutlets on a greased baking sheet at 425°F (220°C) for 20-25 minutes, flipping halfway, until golden and crispy. Then proceed with sauce and cheese toppings.
How Should I Store Leftovers?
Store any leftover Chicken Parmigiana in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
What Can I Serve with Chicken Parmigiana?
This dish pairs beautifully with spaghetti, garlic bread, or a fresh green salad to balance the rich, crispy flavors.