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Best Chicken Parmesan Recipe

Recipe by Pedro M. A. Neves

Chicken Parmesan is a beloved Italian-American classic featuring crispy breaded chicken cutlets topped with tangy marinara sauce and melted mozzarella cheese. This restaurant-quality dish comes together in under an hour and delivers satisfying, comforting flavors that appeal to both weeknight dinners and special occasions. The contrast between the golden-brown coating and creamy cheese makes every bite memorable.

Ingredients

• 4 boneless, skinless chicken breasts (about 180g each)
• 200ml (3/4 cup) all-purpose flour
• 3 large eggs
• 240ml (1 cup) whole milk
• 250g (2 1/2 cups) panko breadcrumbs
• 100g (1 cup) grated Parmigiano-Reggiano cheese
• 15ml (1 tablespoon) Italian seasoning
• 7g (1.5 teaspoons) kosher salt
• 3g (1/2 teaspoon) black pepper
• 480ml (2 cups) marinara sauce, homemade or quality jarred
• 200g (2 cups) shredded whole milk mozzarella cheese
• 60ml (1/4 cup) extra virgin olive oil
• 30ml (2 tablespoons) vegetable oil
• 30g (1/4 cup) fresh basil, roughly chopped
• 15ml (1 tablespoon) freshly squeezed lemon juice

Instructions

1. Place each chicken breast between two pieces of plastic wrap and pound gently with a meat mallet until uniformly flattened to approximately 1cm (3/8 inch) thickness.

2. Set up three shallow bowls for breading: combine flour with 2g (1/4 teaspoon) salt and 1g (1/8 teaspoon) pepper in the first bowl; whisk eggs with milk in the second bowl; mix panko breadcrumbs with Parmigiano-Reggiano and Italian seasoning in the third bowl.

3. Working with one chicken breast at a time, coat thoroughly in seasoned flour, shaking off excess, then dip into the egg-milk mixture, and finally press firmly into the panko mixture until completely coated on both sides.

4. Heat a large skillet over medium-high heat with both olive oil and vegetable oil until the oil shimmers but does not smoke, about 2 minutes.

5. Carefully place the breaded chicken breasts in the hot oil and cook for 4-5 minutes per side until the coating turns golden brown and the internal temperature reaches 74°C (165°F), working in batches if necessary to avoid crowding.

6. Transfer the fried chicken to a paper towel-lined plate to drain excess oil, then arrange the four breasts in a single layer in a baking dish.

7. Preheat the oven to 190°C (375°F) and spread 240ml (1 cup) of marinara sauce evenly over the chicken, then divide the shredded mozzarella equally among the four breasts.

8. Bake uncovered for 10-12 minutes until the cheese is completely melted, bubbling at the edges, and beginning to turn light golden brown.

9. Remove from the oven and let rest for 2 minutes, then top with fresh basil and drizzle the remaining 240ml (1 cup) marinara sauce around the chicken on the plate.

10. Finish each plate with a light squeeze of fresh lemon juice and serve immediately while the cheese is still warm and creamy.

Substitutions

• Use panko-crusted eggplant or zucchini slices instead of chicken for a vegetarian version; fry for 3-4 minutes per side and proceed with the same baking instructions.
• Substitute half-and-half mixed with chicken broth for the egg-milk mixture if eggs are a concern; the coating will be slightly less crispy but still flavorful.
• Replace mozzarella with a mix of provolone and fontina cheese for a more assertive, nutty flavor profile.
• Use almond flour combined with panko (1:2 ratio) for a lower-carbohydrate crust with subtle texture complexity.

Tips

• Pound the chicken to even thickness so all pieces cook uniformly and stay tender; uneven thickness leads to dry edges and undercooked centers.
• Let the breaded chicken rest on a plate for 5-10 minutes before frying; this helps the coating adhere better and creates a crispier exterior.
• Avoid overcrowding the skillet when frying; cook in two batches if necessary to maintain proper oil temperature and achieve even browning on all sides.
• For make-ahead convenience, bread the chicken up to 8 hours in advance and refrigerate on a parchment-lined tray before frying.

While called Chicken Parmesan, this dish is predominantly an Italian-American creation rather than a traditional Italian preparation. In Italy, similar fried cutlet dishes like Cotoletta Milanese exist, but the combination of breading, marinara sauce, and melted cheese reflects Italian immigrant cooking traditions in the United States from the early 20th century onward.

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