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The Best Chicken Parmesan Recipe (Crispy & Easy)

Thin breaded chicken cutlets are pan-fried until golden, topped with marinara and cheese, then baked until bubbling and fully cooked. This Italian-American classic makes a satisfying dinner for 4.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 2 large, about 1 1/2 pounds total boneless, skinless chicken breasts
  • 1 teaspoon, divided fine sea salt
  • 1/2 teaspoon black pepper
Breading
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Italian-seasoned breadcrumbs
  • 1/2 cup, for breading finely grated Parmesan cheese
Sauce and Topping
  • 1/4 cup, for pan-frying olive oil
  • 24 ounces marinara sauce
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup, for topping finely grated Parmesan cheese
Garnish
  • as needed fresh basil or parsley

Method
 

Step-by-Step
  1. Heat the oven to 425°F. Slice each chicken breast horizontally into two thinner cutlets, place them between sheets of plastic wrap, and pound them to approximately 1/2-inch thickness.
  2. Season both sides of the chicken with the salt and black pepper. Arrange three shallow bowls with flour in the first, beaten eggs in the second, and Italian-seasoned breadcrumbs mixed with 1/2 cup Parmesan in the third.
  3. Coat each cutlet in flour, dip it into the beaten egg, then press it firmly into the breadcrumb-Parmesan mixture. Make sure the coating covers the surface without leaving bare patches.
  4. Heat the olive oil in a large skillet over medium heat. Fry the breaded cutlets for about 2–3 minutes per side, until golden brown; they do not need to be fully cooked at this stage.
  5. Spread about 1/2 cup of marinara sauce in a baking dish and arrange the browned chicken over the sauce. Spoon additional marinara over each cutlet, using a modest amount so the crust remains crisp.
  6. Cover the chicken with the shredded mozzarella and remaining 1/4 cup Parmesan. Bake uncovered for about 15 minutes, until the cheese is melted and the chicken reaches 165°F internally.
  7. Let the chicken rest for a few minutes before serving. Garnish with fresh basil or parsley, then serve with pasta, salad, or garlic bread.

Notes

Pounding the chicken to an even 1/2-inch thickness helps it cook uniformly. For the crispiest coating, brown the cutlets deeply before adding sauce, and avoid covering them with too much marinara. Refrigerate leftovers in an airtight container and reheat in a 375°F oven until hot to help the coating stay crisp.