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A single golden-brown chicken parmesan cutlet covered in bubbly, melted cheese and garnished with fresh basil leaves on a black plate.

Chicken Parmesan

Golden, crispy chicken parmesan with a panko Parmesan crust that stays crunchy under the marinara and bubbly mozzarella. Pan fried cutlets, thin sauce, low-moisture cheese the three things that make the difference between soggy and spectacular.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: , Italian-American, American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Large boneless skinless chicken breasts Halved horizontally to make 4 cutlets
  • 1 tsp Kosher salt For seasoning chicken and flour
  • 1/2 tsp Black pepper
BREADING
  • 1/3 cup All-purpose flour
  • 2 Large eggs Beaten
  • 1 cup Panko breadcrumbs Not Italian breadcrumbs - panko stays crispier
  • 1/2 cup Freshly grated Parmesan cheese Divided - half in coating half for topping
  • 1 tsp Garlic powder
  • 1 tsp Italian seasoning
  • 1/2 tsp Smoked paprika
FOR COOKING
  • 1/2 cup Avocado oil For frying - high smoke point
  • 1 cup Marinara sauce Good quality jarred or homemade
  • 1.5 cups Low-moisture whole milk mozzarella Shredded - not fresh mozzarella
  • Fresh basil leaves For garnish

Equipment

  • 1 Large skillet 12-inch for frying cutlets
  • 1 Wire rack Essential for resting after frying
  • 1 Rimmed sheet pan Place wire rack on top for resting and baking
  • 1 Instant-read thermometer Oil at 350F, chicken at 165F
  • 3 Shallow bowls For flour, egg, breadcrumb stations
  • 1 Meat mallet Pound cutlets to even thickness

Method
 

  1. Prep the cutlets Slice each chicken breast in half horizontally to create two thin cutlets. Place between plastic wrap and pound to an even one-third inch thickness using a meat mallet. Season both sides with salt and pepper. Thin, even cutlets cook through before the coating over-browns.
    A gloved hand uses a metal meat mallet to tenderize a chicken breast covered in plastic wrap on a dark slate board, with a knife and a bowl of seasonings nearby.
  2. Set up breading station Set up three shallow bowls: Bowl 1 flour seasoned with a pinch of salt and pepper. Bowl 2 - two beaten eggs with a pinch of salt. Bowl 3 panko, half the Parmesan, garlic powder, Italian seasoning, and smoked paprika, mixed together.
    A gloved hand uses a small whisk to beat eggs in a central black bowl, flanked by bowls of seasoned flour and breadcrumbs on a dark slate counter.
  3. Bread the cutlets Dredge each cutlet in flour, shaking off excess. Dip in egg, letting excess drip off. Press firmly into the panko mixture on both sides, making sure every surface is coated. Place on a wire rack and let rest for 5 minutes this helps the coating adhere before frying.
    A gloved hand places a fully breaded chicken cutlet onto a wire cooling rack on a dark slate counter, with the breading station bowls in the background.
  4. Fry the chicken parmesan cutlets Heat avocado oil in a large skillet over medium-high heat to 350F. Add two cutlets at a time - do not crowd. Fry for 2 to 3 minutes per side until deep golden brown. Remove to the wire rack. Repeat with remaining cutlets. The coating should be deeply golden and audibly crispy.
    A gloved hand uses tongs to flip golden-brown breaded chicken cutlets frying in hot oil in a stainless steel skillet.
  5. Rest before saucing Let the fried chicken parmesan cutlets rest on the wire rack for 2 full minutes. This is the step that prevents soggy coating. The surface temperature drops enough to slow steam generation when the sauce is added.
    A gloved hand uses tongs to place freshly fried, golden-brown chicken cutlets onto a wire cooling rack on a dark slate counter, with a skillet in the background.
  6. Add sauce and cheese Spoon two tablespoons of marinara over the center of each cutlet - not the edges. Leave one-quarter inch of coating around the edges exposed. Top with shredded low-moisture mozzarella and remaining Parmesan. The exposed edges stay crispy even after baking.
    A gloved hand uses a spoon to top a crispy chicken cutlet with marinara sauce while another gloved hand sprinkles shredded mozzarella cheese on top.
  7. Broil Transfer the wire rack and sheet pan to the oven. Broil on high for 2 to 3 minutes until the cheese is melted, bubbly, and lightly golden in spots. Watch closely it goes fast under the broiler. Check at 2 minutes.
    Two chicken cutlets topped with bubbling, melted cheese bake on a wire rack inside a hot oven under the broiler coils.
  8. Serve Remove from oven and rest for 2 minutes before serving. Garnish with fresh basil leaves. Serve chicken parmesan over spaghetti or linguine with extra warmed marinara alongside.
    A freshly baked chicken parmesan cutlet topped with melted cheese and fresh basil, served alongside a side of spaghetti on a black plate.

Notes

  • Low moisture mozzarella only: fresh mozzarella releases too much water and makes the coating soggy.
  • Rest after frying: 2 minutes on a wire rack before adding sauce  this is what keeps the coating crispy.
  • Sauce on center only: leave edges of coating exposed. They stay crispy and the contrast is the point.
  • Oil temperature: 350F before chicken goes in. Too cool = greasy, too hot = burnt outside raw inside.
  • Panko over Italian breadcrumbs: panko is coarser and creates a lighter, crispier coating.
  • Rest breaded cutlets 5 minutes before frying: coating adheres better.
  • Season every layer: flour, egg, breadcrumbs, and sauce all need their own seasoning.
  • Storage: airtight container, fridge up to 3 days.
  • Reheat: 400F oven on wire rack for 10 to 12 minutes, or air fryer at 375F for 4 to 5 minutes.
  • Freeze: before or after baking, up to 2 months. Reheat from frozen at 375F for 18 to 20 minutes.