Crispy Chicken Parmesan
Golden, crunchy breaded chicken smothered in marinara and melted mozzarella
By RecipesQueen Kitchen • June 10, 2026
This chicken parmesan is the gold standard — shatteringly crispy breaded chicken cutlets topped with a rich, garlicky marinara sauce and a blanket of bubbling mozzarella cheese. It's Italian-American comfort food at its absolute best.
The breading technique is what sets this apart: thin chicken cutlets are dredged in seasoned flour, dipped in egg, then coated in a mixture of panko and Parmesan cheese. A quick pan-fry gets the coating golden and crispy, then everything goes into the oven to melt the cheese and heat the sauce.
The result is chicken that stays crispy even under the sauce — no soggy bottoms here. Serve over a bed of spaghetti or with garlic bread and a Caesar salad for the ultimate Italian dinner at home.
Ingredients
- 4 boneless chicken breasts, pounded to 1/2-inch thick
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup olive oil for frying
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh basil, torn
Instructions
- 1
Preheat oven to 425°F (220°C). Set up a breading station: flour mixed with salt and pepper in one dish, beaten eggs in another, and panko mixed with Parmesan, Italian seasoning, and garlic powder in a third.
- 2
Dredge each chicken cutlet in flour (shake off excess), dip in egg, then press firmly into the panko-Parmesan mixture to coat both sides evenly.
- 3
Heat olive oil in a large oven-safe skillet over medium-high heat. Pan-fry the breaded chicken for 3-4 minutes per side until golden and crispy. Work in batches to avoid crowding.
- 4
Arrange crispy chicken in a single layer in a baking dish. Spoon marinara sauce over each piece, leaving the edges exposed to stay crispy.
- 5
Top with shredded mozzarella. Bake for 15 minutes until the cheese is melted, bubbling, and golden in spots.
- 6
Garnish with torn fresh basil. Serve over spaghetti or with crusty bread to soak up the sauce.
