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Crispy Chicken Parmesan

A close-up of a golden-brown, crispy chicken parmesan topped with marinara sauce and melted mozzarella cheese, garnished with fresh parsley.
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A classic Italian-American dish featuring tender chicken cutlets, a crispy breading, marinara sauce, and melted cheese. This recipe focuses on achieving a non-soggy crust.

Ingredients

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  • 2 boneless, skinless chicken breasts (about 1.5 lbs total)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 1/4 cup olive oil, plus more for drizzling
  • 1.5 cups marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese (for topping)
  • Fresh basil leaves, for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). If you plan to finish under the broiler, have it ready.
  2. Prepare your breading station: Set up three shallow dishes. In the first, place the flour seasoned with salt and pepper. In the second, whisk the eggs. In the third, combine panko breadcrumbs, 1/2 cup grated Parmesan cheese, oregano, and garlic powder.
  3. Prepare the chicken: Slice each chicken breast horizontally to create thinner cutlets. Pound them lightly to an even thickness, about 1/2 inch.
  4. Bread the chicken: Dredge each cutlet first in the seasoned flour, shaking off any excess. Then, dip it into the whisked eggs, letting any excess drip off. Finally, coat it thoroughly with the panko mixture, pressing gently to adhere.
  5. Sear the chicken: Heat 1/4 cup olive oil in a large oven-safe skillet over medium-high heat. Sear the breaded chicken cutlets for 2-3 minutes per side, until golden brown. Do not overcrowd the pan; cook in batches if necessary.
  6. Bake the chicken: Remove the seared chicken from the skillet and set aside. Pour the marinara sauce into the same skillet, spreading it evenly. Arrange the seared chicken cutlets over the sauce.
  7. Top with cheese: Sprinkle the shredded mozzarella and remaining 1/2 cup grated Parmesan cheese over the chicken.
  8. Finish cooking: Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. For extra browning on the cheese, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
  9. Serve: Let the chicken rest for a few minutes before serving. Garnish with fresh basil if desired. Serve immediately with your favorite pasta or a side salad.

Notes

  • For an extra crispy crust, consider air frying the breaded cutlets before topping with sauce and cheese and finishing in the oven.
  • Ensure your panko breadcrumbs are fresh for the best crispness.
  • Use a good quality marinara sauce for the best flavor.
  • The best cheese for a melty topping is a combination of mozzarella and Parmesan.
  • If you prefer a gluten-free version, use gluten-free flour and gluten-free breadcrumbs.

Nutrition

Find it online: https://recipestokeep.com/crispy-chicken-parmesan-recipe/