Crispy Chicken Parmigiana - Make Restaurant-Style at Home Tonight

Craving that perfect, crispy Chicken Parmigiana you get at your favorite Italian-American spot? You know the one: tender, juicy fried chicken cutlets with a golden, crunchy crust, smothered in rich marinara sauce and melted, bubbly mozzarella cheese. Good news! You absolutely can achieve that restaurant-quality magic right in your own kitchen, even on a weeknight. This definitive guide will walk you through making incredible Chicken Parmesan at home, ensuring every bite is as satisfying and delicious as you've always dreamed. Forget soggy breading or dry chicken – we're sharing all the secrets for a truly superior chicken parm experience that’s simple enough for beginners but impressive enough for any food lover.

Ingredients

• Chicken & Coating
• Boneless, Skinless Chicken Breasts: (2 large, about 1.5 lbs total) Halved lengthwise and pounded thin for quick, even cooking and maximum juiciness.
• Salt & Freshly Ground Black Pepper: To season the chicken directly, ensuring flavor throughout.
• Italian Seasoning: 1 teaspoon, for aromatic depth in the chicken.
• All-Purpose Flour: ½ cup, for the first dredge, helping the egg adhere.
• Large Eggs: 2, lightly beaten, creating the binding layer for the breadcrumbs.
• Breadcrumbs: 1 cup (preferably Italian-style or Panko for extra crunch). Italian breadcrumbs offer pre-seasoned flavor, while Panko delivers a lighter, crispier texture.
• Finely Grated Parmesan Cheese: ½ cup, mixed into the breadcrumbs for a savory, golden crust.
• Vegetable Oil (or other neutral oil): For shallow-frying, about 1 inch deep in your skillet.
• Sauce & Cheese
• Thick Marinara Sauce: 2 cups (a good quality jarred sauce or homemade). Avoid thin, watery sauces that can make your chicken soggy.
• Low-Moisture Mozzarella Cheese: 8 ounces, shredded, for fast, gooey melting.
• Extra Parmesan Cheese: ¼ cup, for topping.
• Fresh Basil or Parsley: For garnish, roughly chopped.
• For Serving (Optional)
• Cooked Spaghetti or Other Pasta: A classic pairing.
• Simple Green Salad: For a lighter meal.
• Steamed Vegetables: Broccoli or green beans work well.
• Crusty Bread or Garlic Bread: Perfect for soaking up extra sauce.

Directions

1. Prep & Pound the Chicken
   1. Trim any fat from the chicken breasts. Place each breast on a cutting board and carefully slice it horizontally through the middle to create two thinner cutlets. You should have 4 cutlets total.
   2. Place one cutlet between two sheets of plastic wrap or parchment paper. Using a meat mallet or a heavy rolling pin, pound the chicken evenly to about ½-inch thickness. This ensures even cooking and tender results. Repeat with the remaining cutlets.
   3. Pat the pounded chicken cutlets thoroughly dry with paper towels. This is crucial for breading adhesion.
   4. Season both sides of each cutlet generously with salt, pepper, and Italian seasoning. If you have time, let the seasoned chicken rest in the fridge for 20-30 minutes for an optional "dry brine" effect, which enhances flavor and moisture.
2. Set Up the Breading Station
   1. Prepare three shallow dishes or plates for your breading station.
   Dish 1: Place the all-purpose flour.Dish 2: Whisk the eggs until well beaten.Dish 3: Combine the breadcrumbs, finely grated Parmesan cheese, and a pinch more salt and pepper. Mix well.
   1. Dredge each chicken cutlet, one at a time: First, coat thoroughly in flour, shaking off any excess. Next, dip into the beaten egg, letting any excess drip off. Finally, press firmly into the breadcrumb mixture, ensuring the cutlet is completely coated on both sides.
   2. Lay the breaded cutlets on a wire rack set over a baking sheet or a tray. Let them rest for 5-10 minutes. This resting period helps the coating adhere, preventing it from falling off during frying.
3. Shallow-Fry the Cutlets
   1. Heat about 1 inch of vegetable oil in a large skillet (cast iron works wonderfully for even heat) over medium-high heat until it shimmers and a flick of water sizzles instantly.
   2. Carefully place 1-2 breaded cutlets into the hot oil, ensuring you don't overcrowd the pan. Cook in batches if necessary.
   3. Fry for 3-4 minutes per side, until deeply golden brown and crispy. The chicken doesn't need to be fully cooked through at this stage.
   4. Transfer the fried cutlets to a clean wire rack set over a baking sheet to drain excess oil. Avoid placing them directly on paper towels, as this can make the bottom crust soggy.
4. Assemble the Chicken Parm
   1. Preheat your oven to 425°F (220°C).
   2. Lightly spoon a thin layer of marinara sauce into an oven-safe baking dish (metal is preferred for a crispier base) or directly onto individual plates if serving immediately. Using less sauce underneath helps preserve the crispiness of the bottom crust.
   3. Arrange the fried chicken cutlets in a single layer in the baking dish.
   4. Spoon a ribbon of marinara sauce down the center of each cutlet, leaving some of the crispy edges exposed for maximum crunch.
   5. Top each cutlet generously with shredded mozzarella cheese and a sprinkle of extra Parmesan.
5. Bake Until Bubbly
   1. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted, bubbly, and lightly browned in spots. The internal temperature of the thickest part of the chicken should reach 165°F (74°C).
   2. Once removed from the oven, let the chicken parm rest for a few minutes.
   3. Garnish with fresh basil or parsley before serving.