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The Ultimate Crispy Chicken Parmesan: Pan-Fried & Baked Method Included

Close-up of a golden-brown, crispy chicken parmesan recipe topped with melted mozzarella and rich marinara sauce.
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Make restaurant-quality Chicken Parmesan at home. This recipe provides clear steps for achieving a perfectly crispy crust, whether you choose the traditional pan-fried method or a healthier baked alternative. It delivers juicy breaded chicken smothered in marinara and melty mozzarella.

Ingredients

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  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 1/2 cups Italian seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese (for breading)
  • 1/4 cup grated Parmesan cheese (for topping)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup vegetable oil or canola oil (for pan-frying)
  • 2 cups simple marinara sauce
  • 8 ounces fresh mozzarella cheese, sliced
  • Fresh basil, chopped (for garnish)

Instructions

  1. Prepare the chicken: Place each chicken breast between two pieces of plastic wrap. Pound them to an even 1/2-inch thickness using a meat mallet.
  2. Set up the breading station: Place flour on one shallow plate. Whisk eggs in a second shallow bowl. On a third plate, combine breadcrumbs, 1/2 cup Parmesan cheese, salt, pepper, and garlic powder.
  3. Dredge the chicken: Coat each pounded chicken breast first in flour, shaking off excess. Dip into the egg mixture, letting excess drip off. Finally, press firmly into the breadcrumb mixture to coat both sides completely.
  4. Choose your cooking method:
  5. For Pan-Fried (Crispiest): Heat the oil in a large skillet over medium-high heat. Once the oil shimmers, carefully place two chicken cutlets in the pan. Cook for 3 to 4 minutes per side until golden brown and cooked through. Remove and place on a wire rack set over a baking sheet. Repeat with remaining chicken.
  6. For Baked (Healthier): Preheat your oven to 400°F (200°C). Lightly spray a baking sheet with cooking spray. Place the breaded chicken on the sheet. Bake for 15 minutes, flipping halfway through, until cooked through.
  7. Assemble and bake: Spread a thin layer of marinara sauce over each cooked chicken cutlet. Top each piece generously with the sliced mozzarella cheese and sprinkle with the remaining 1/4 cup of Parmesan cheese.
  8. Bake for 5 to 7 minutes, or until the cheese is melted, bubbly, and lightly golden. If you pan-fried, you can place the baking sheet under the broiler for 1-2 minutes to melt the cheese, watching carefully to prevent burning.
  9. Remove from the oven. Let rest for 2 minutes. Garnish with fresh basil before serving over pasta or with a side salad.

Notes

  • To ensure maximum crispiness when pan-frying, make sure your oil is hot enough before adding the chicken.
  • For the baked method, spraying the breaded chicken lightly with cooking spray before baking helps achieve a better golden color.
  • Use high-quality marinara sauce for the best flavor in this classic Italian dinner.

Nutrition

Find it online: https://cookincorner.com/chicken-parmesan-recipe/