Crispy Chicken Parmesan

chicken parmesan in a bowl over pasta and marinara sauce

Chicken Parmesan (also called Chicken Parmigiana) is such a treat! My recipe is super crispy because it's coated in panko bread crumbs and parmesan cheese, then topped with marinara and fresh mozzarella.

Course Dinner

Cuisine Italian

Keyword chicken parmesan

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 950kcal

Author Katie Cooksey

Ingredients

4 chicken cutlets 1-1 1/2 lbs
1/2 cup all purpose flour
2 large eggs
1/2 cup parmesan cheese grated
1 cup panko bread crumbs
salt & pepper to taste
1/2 tsp italian seasoning
1/2 tsp garlic powder
2 tbsp butter
2 tbsp olive oil
4 slices fresh mozzarella cheese patted dry
24 oz marinara sauce one jar (or homemade)
12 oz spaghetti cooked (or angel hair)
basil fresh, chopped

US Customary - Metric

Instructions

Preheat oven to 425° F. Line a baking sheet with foil and top with roasting rack (or cooling rack). Set aside.
Set up your dredging station by placing flour and beaten eggs into 2 separate shallow dishes. Combine the parmesan cheese and panko bread crumbs in a third shallow dish.
Preheat a large, nonstick or cast iron skillet over medium high heat.
Season the chicken cutlets with salt, pepper, garlic powder and italian seasoning. Dredge chicken in the flour mixture, then eggs, then into the cheese/bread crumbs - pressing into the cutlet to coat it evenly.
Melt butter and olive oil in the pan once it is nice and hot. Working in small batches, place chicken into hot pan and cook until each side is golden brown, about 3-4 minutes per side, checking to make sure it's not burning. Transfer to a cooling rack on baking sheet, repeating until remaining chicken is all fried.
Top each piece of chicken with dollop of marinara sauce and a slice of fresh mozzarella. Bake for 12-15 minutes until chicken reaches an internal temperature of 165°F and cheese is melted. The timing here will depend on how thick your cutlets are, so check on them periodically with a meat thermometer.
To assemble, toss cooked pasta with remaining marinara sauce and place a small amount onto each plate. Top each with a piece of chicken and chopped fresh basil, if desired and serve hot.

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