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This crispy chicken parmesan recipe may use simple ingredients but is bursting in robust flavor. It is perfect for a Sunday night dinner alongside a nice big salad and garlic knots.
I’m a big fan of texture in my meals. Chicken parm is one of my favorite dishes because it has all the textural elements that makes my mouth happy. Creamy gooey cheese on top of crispy fried chicken cutlets topped with a tangy tomato sauce is the perfect meal in my opinion!
I don’t make this meal often so when I do I fry it. With that being said, you can also bake it if you want to make it a little bit healthier. But hey, that’s what the salad is for, right?
To make baked crispy chicken parmesan just place the breaded chicken on a foil lined baking sheet. I spray the baking sheet and the top side of the chicken with cooking spray. Bake in a 425-degree oven for about 15-20 minutes (depending on thickness of chicken).
I have included in the recipe card Gluten free, Keto and low-fat options for making crispy parmesan chicken. If you want to make this using whole chicken breasts, then simply butterfly the breasts and cut in half.
Cooking time varies depending on the thickness of your breasts so use a digital thermometer like THIS ONE and make sure the internal temperature is 165 degrees F when inserted into the thickest part of the chicken.
I like to have everything prepped and ready to go when I make crispy chicken parmesan that way it goes a lot smoother. Breading the cutlets and slicing the cheese beforehand will make your life easier, trust me.
To help in the cleanup I put foil down on the baking sheet below the rack to catch the drips. Consequently, if you don’t own a rack to go above the baking sheet don’t fret. Just place the cutlets directly on the foil. You can buy THIS ONE online if you’re in need of one plus they are great as a cooling rack for cookies.
If you like this recipe then check out my CHICKEN SCARPARIELLO, CREAN OF ZUCCHINI SOUP, ALOO KEEMA and BRAISED SHORT RIBS.
FOR ANY QUESTIONS/COMMENTS OR TO LEAVE A 5 STAR RATING FILL OUT FORM BELOW.
CRISPY CHICKEN PARMESAN
Ingredients
- 2 Eggs
- 1 tbsp Italian seasoning
- 1.5 cup Panko breadcrumbs substitute gluten free if needed
- ¼ cup Parmesan cheese grated
- 4 oz Chicken cutlets see note
- Salt/pepper to taste
- 2 tbsp Cooking oil
- ½ cup Marinara sauce see note
- 4 oz Mozzarella cheese shredded or sliced
Instructions
- Shred or slice mozzarella cheese, set aside. Preheat oven to 300 degrees F. Place a rack on a foil lined baking sheet and set aside.4 oz Mozzarella cheese
- Set up breading station using 2 large bowls. Add eggs and half of Italian seasoning to 1 bowl and scramble, set aside. Add breadcrumbs, parmesan cheese and the other half of Italian seasoning to another bowl, set aside.2 Eggs, 1 tbsp Italian seasoning, 1.5 cup Panko breadcrumbs, ¼ cup Parmesan cheese
- Pat chicken dry and add salt and pepper to both sides of chicken. Dip chicken into egg mixture and then breadcrumb mixture. Make sure it is coated evenly and place on a large plate. Repeat this process with the remaining chicken cutlets then set aside.4 oz Chicken cutlets, Salt/pepper
- In a large non-stick skillet, add 2 tbsp of cooking oil on medium/low heat. When oil is hot place breaded cutlet(s) in pan (do not overcrowd pan) and simmer 3 minutes per side or until golden brown. Place on baking sheet rack and put in oven. Repeat process until all of the chicken as browned.2 tbsp Cooking oil, 4 oz Chicken cutlets
- When chicken reaches an internal temperature of 165 degrees F, add 1-2 spoonsful of marinara sauce and spread on top of each cutlet then place mozzarella cheese on top of each cutlet.½ cup Marinara sauce, 4 oz Mozzarella cheese
- Broil for 3-5 minutes or until cheese has melted.
Notes
Questions/comments? Fill out form below, I would love to hear from you!
