Learn how to make super Crispy Chicken Parmesan! Fried chicken cutlets with a crispy crunchy coating, smothered in a flavorful tomato sauce and topped with a cheesy panko mixture. The best chicken parm you will ever make!
This dish was inspired by Longhorn Parmesan Crusted Chicken.
Crispy Chicken Parmesan Recipe
I should admit that I am in love with Italian cuisine and Chicken Parmesan (Parmigiana) is one of my favourite chicken dishes. However, I stopped ordering it because it comes out often bland and too dry. That simply means I had to find a way to make the best chicken parmesan at home. And I did! My classic Chicken Parmesan was born!
However, this time I tried to achieve SUPER crispy, but yet juicy chicken. While many recipes make the topping with sauce and cheese only, I find the buttery panko mixture makes the chicken even crispier. My kids absolutely love this version of the famous Italian dish!
How to make homemade chicken parmesan
Even though the recipe seems to be difficult at glance, don’t freak out! It is very easy even if you are new to cooking. You will be happy with the result! NO soggy and rubbery chicken anymore! Here are the steps:
- Marinating
- Pan-frying
- Making the sauce
- Topping the chicken cutlets
- Baking
how to make crispy coating for chicken
To get the best flavour and crunch, use a combination of panko, regular Italian breadcrumbs, Parmesan cheese, garlic and onion powder.
- Panko – an airier Japanese-style bread crumb. It absorbs less grease and as a result it is crispier than regular crumb. You can find them in any big supermarket or any Asian store.
- Italian breadcrumbs– any regular breadcrumbs will work. I used Italian seasoned for additional flavor.
- Parmesan cheese
- Garlic and onion powder
How to make marinara sauce for chicken parmesan
You can use any store bought pasta sauce. I included the recipe for the sauce in case if you don’t have pasta sauce or marinara at home. It is also cheaper to make it at home than to buy a pasta sauce.
Simply sauce onion, then add the minced garlic and cook until fragrant. Add the tomato passata. Season the marinara with Italian herbs, salt and pepper. It is ready! Seriously it takes not more than 5-6 minutes to make it. Easy and so flavorful!
Does chicken parmesan freeze well
Yes, chicken parmesan freezes well without topping. I recommend to cool the fried chicken fillets, put them in an airtight container and freeze up to 4 months. When you are ready to serve, transfer to a fridge and allow to thaw overnight.
How to reheat chicken Parmesan
Preheat your oven 430° F (220° C). Top the defrosted chicken cutlets with marinara, Parmesan and buttery panko crumbs. Bake for 15 minutes.
You can reheat the leftover chicken Parm in the microwave.
what to serve with chicken parm
It goes really well with everything.
- Homemade pasta– only 2 ingredients to make this fantastic pasta
- Cauliflower mash ( low carb)
- Sautéed mushrooms
- Mashed potatoes
- Instant Pot Jasmine rice – an easy and quick 4 minute side dish
Crispy Chicken Parmesan Video!
Crispy Parmesan Chicken
- Total Time: 45 minutes
- Yield: 6
Description
Learn how to make super Crispy Chicken Parmesan! Fried chicken cutlets with a crispy crunchy coating, smothered in a flavorful tomato sauce and topped with cheesy panko mixture.
Ingredients
For the Chicken:
- Large eggs- 2
- Garlic (minced)-1 tablespoon
- Fresh basil ( chopped)- 2 tablespoons
- Salt- to taste
- Ground black pepper – 1/2 teaspoon or as needed
- Chicken breasts ( halved horizontally to make 6 fillets )-3
- Panko breadcrumbs-1/2 cup
- Italian breadcrumbs- 1/2 cup
- Fresh grated Parmesan cheese- 1/2 cup
- Onion powder- 1 teaspoon
- Garlic powder- 1 teaspoon
- Vegetable oil ( for frying) – 1/3 cup
For the Sauce:
- Olive oil- 1 tablespoon
- Onion ( finely chopped)- 1
- Garlic (minced)- 1 tablespoon
- Tomato passata- 14 ounces
- Italian mixed herbs- 1 teaspoon
For the Panko Topping:
- Mozzarella cheese slices-6
- Parmesan cheese ( shredded)-1/3 cup
- Panko breadcrumbs- 1/2 cup
- Olive oil/butter- 1/4 cup
- Garlic powder- 1 teaspoon
- Fresh basil- as needed, optional
Instructions
Chicken:
- Preheat your oven to 430° F (220° C) with the rack in the center. Line an oven baking tray with parchment paper or grease with non stick cooking spray. Keep aside.
- In a large bowl combine eggs, garlic, basil, dry parsley, salt and pepper. Put chicken fillets into the egg mixture and coat evenly. Cover with plastic wrap and marinate for 10-15 minutes. Alternatively, you can marinate it overnight.
- Just before cooking chicken, mix breadcrumbs, Parmesan cheese, onion powder and garlic powder in a shallow bowl. Dip each chicken fillet into the Parmesan-breadcrumb mixture to coat evenly.
- In a large skillet heat oil over medium-high heat. Cook chicken until crispy and golden on both sides, about 4 minutes per side. Transfer on the prepared baking tray.
- Top each fillet with the tomato sauce (about 2 tablespoons per fillet), mozzarella cheese slices and shredded Parmesan cheese. And top with panko mixture.
- Bake for 15- 20 minutes at 430° F (220° C) until cheeses melt and crumbs start to brown.
Tomato Passata:
- In a medium saucepan heat one tablespoon of oil over medium heat. Cook onion until transparent, about 2 minutes. Add the minced garlic and cook until fragrant, about 20-30 seconds.
- Add the tomato puree. Season the sauce with salt, ground pepper and Italian mixed herbs. Cook for a few minutes or until sauce thickens slightly. Adjust salt and pepper to your liking.
Panko mixture:
- In a small bowl mix together panko breadcrumbs, olive oil and garlic powder.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Chicken recipes
- Cuisine: Italian
Nutrition
- Calories: 565 kcal
- Sugar: 6 g
- Sodium: 205 mg
- Fat: 37 g
- Saturated Fat: 11 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 139 mg
Keywords: parmesan chicken, parmesan crusted chicken,chicken breast recipes
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