Description
Make copycat Italian restaurant chicken Parmesan at home with ultra-crispy cutlets, rich marinara, and gooey mozzarella, baked until bubbly and golden.
Ingredients
- 4 boneless skinless chicken breasts, pounded into thin cutlets
- 1 1/2 teaspoons fine salt, divided
- 1 teaspoon black pepper, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tablespoons water
- 1 cup panko breadcrumbs
- 1/2 cup plain dry breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon paprika
- Neutral oil such as avocado or canola oil for shallow frying
- 2 1/2 cups marinara or tomato basil sauce
- 1 1/2 cups shredded low-moisture mozzarella cheese
- 4 to 6 slices fresh mozzarella optional for extra gooey topping
- 1/4 cup additional finely grated Parmesan cheese
- Cooked spaghetti or other pasta
- Fresh basil or flat-leaf parsley, chopped
Instructions
- Place each chicken breast between two sheets of parchment and pound to an even 1/2 inch thickness. Season both sides with 1 teaspoon salt, 1/2 teaspoon pepper, garlic powder, and onion powder.
- Place the flour in a shallow dish and season with a pinch of salt and pepper. In a second dish, whisk eggs with water until smooth. In a third dish, combine panko, dry breadcrumbs, 1/2 cup Parmesan, oregano, basil, and paprika, mixing well.
- Dredge each piece of chicken in flour, shaking off the excess. Dip into the egg mixture, letting extra drip away, then press firmly into the breadcrumb mixture so it coats both sides in an even layer. Set the breaded cutlets on a tray to rest for a few minutes so the coating adheres.
- Heat a generous layer of oil in a large skillet over medium-high heat until shimmering. Fry the cutlets in batches for 3 to 4 minutes per side, until the crust is deeply golden and crisp; the chicken does not need to be fully cooked yet. Transfer to a paper-towel-lined plate and repeat with remaining cutlets, adding more oil as needed.
- Preheat the oven to 425°F. Spread about 1 cup of marinara sauce over the bottom of a 9 by 13-inch baking dish, just enough to lightly coat the surface. Arrange the fried cutlets in a single layer over the sauce.
- Spoon the remaining marinara down the center of each cutlet, leaving some of the edges uncovered to keep the crust crisp. Sprinkle shredded mozzarella evenly over the sauced portions, then add fresh mozzarella slices on top if using. Finish with the remaining 1/4 cup Parmesan over all the cutlets.
- Bake uncovered at 425°F for 12 to 15 minutes, or until the cheese is melted and lightly browned, the sauce is bubbling at the edges, and the thickest part of the chicken reaches an internal temperature of 165°F 74°C.
- Let the chicken Parmesan rest for 5 minutes so the cheese sets slightly and the juices redistribute. Sprinkle with chopped fresh basil or parsley just before serving.
- Serve each cutlet over a bed of hot spaghetti or your favorite pasta, spooning extra sauce from the pan around the chicken, and add an extra sprinkle of Parmesan on top if you like.
Notes
- Use boneless skinless chicken thighs pounded thin for a richer, extra-juicy version.
- Swap part of the panko for whole wheat breadcrumbs for a slightly heartier crust.
- Use a spicy marinara sauce or add a pinch of crushed red pepper for gentle heat.
- Add a thin slice of provolone under the mozzarella for a deeper, restaurant-style cheese pull.
- Serve over creamy polenta or roasted seasonal vegetables instead of pasta for a cozy twist.
- For a lighter take, bake breaded cutlets at 400°F on a rack until crisp, then sauce and cheese them and return to the oven.
- Pound chicken evenly so it cooks at the same rate and stays juicy.
- Let breaded cutlets rest for a few minutes before frying to help the coating cling and crisp.
- Do not overcrowd the pan; frying in batches keeps the oil hot and the crust crunchy.
- Sauce only the center of the cutlets so some edges stay crisp under the cheese.
- Use a hot oven to quickly melt and brown the cheese without drying out the chicken.
- Store cooled chicken Parmesan in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze individual cutlets on a tray until firm, then transfer to a freezer bag for up to 2 months.
- Reheat in a 350°F oven, covered with foil, for 15 to 20 minutes, then uncover for a few minutes to re-crisp the top.
- For single portions, reheat in a toaster oven or air fryer until hot and bubbly, which helps revive the crispy coating.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-Frying and Baking
- Cuisine: Italian-American