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crispy parmesan chicken

Crispy Parmesan Chicken

  • Author: chefjar
  • Total Time: 45 minutes
  • Yield: 6


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.


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



  • 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. 

how to make crispy chicken parmesan

  • Prep Time: 15 min
  • Cook Time: 30 min
  • Category: Chicken recipes
  • Cuisine: Italian


  • 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