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The Best Crispy Chicken Parmesan requires a two step process that includes breading and pan frying the chicken before baking it in the sauce. You can serve with either spaghetti or my personal preference, mashed potatoes.
How to make The Best Crispy Chicken Parmesan
The first step is to either buy thin chicken cutlets or slice traditional chicken breasts in half creating two thin cutlets.
I like to set up a little breading station like you see here. I just use small salad plates. The first is seasoned flour, the second is the egg mixture with parsley and lastly, Italian-seasoned breadcrumbs with grated parmesan cheese.
Coat all of the chicken cutlets ahead of frying.
Also, place just enough sauce to cover the bottom of your baking dish and set aside.
In a non-stick pan over medium high heat, add oil and brown both sides of the chicken. Remember, we still have some baking to do so these do not need to be fully cooked at this point.
This is my absolute favorite non-stick pan (*affiliate link):
Place the cooked chicken onto the layer of sauce in your baking dish and top with a bit more of the marinara.
Next up, mozzarella cheese and finally parsley. If you wanted to add another sprinkle of grated parmesan, I wouldn’t be opposed to that at this point 🙂
Once the chicken is cooked through and a thermometer reads 165 degrees it’s ready. The cheese should be all melted and gooey. Top with a bit more of the chopped parsley.
To serve, spoon some of the marinara on the plate and top with the chicken. Add your side of choice and season everything with salt and pepper to finish. Garnish with a sprig of fresh parsley.
The first taste is the best part. One of my all time favorite meals. I hope you give it a try!
Did you make my The Best Crispy Chicken Parmesan recipe? Leave me a comment below and let me know what you thought. Also, drop a note in the comments if you serve yours with mashed potatoes or spaghetti. Inquiring minds want to know 🙂
The Best Crispy Chicken Parmesan
Equipment
- Non-Stick Skillet
- Oven Safe Baking Pan
Ingredients
FOR COOKING THE CHICKEN:
- 4 Boneless, Skinless Chicken Breasts
- 2 tbsp Oil
FOR THE FLOUR MIXTURE:
- 1 c All Purpose Flour
- Salt & Pepper to taste
FOR THE EGG MIXTURE:
- 1 large Egg
- Milk or Water either will work
- Salt & Pepper to taste
- Parsley chopped
FOR THE PANKO MIXTURE:
- 1 1/2 c Panko Breadcrumbs
- 1 c Parmesan
FOR ASSEMBLY:
- 1 quart Marinara Sauce
- 2 c Shredded Mozzarella
- Extra Sprinkle of Parmesan if desired
- Parsley chopped
Instructions
- Preheat oven to 350 degrees.
- Set up your breading station so that everything is prepared. Start with a light coating of the flour on the chicken. Then, immediately place into the egg mixture and finally, evenly coat with the panko parmesan mixture. Complete breading all pieces of chicken before proceeding.
- Heat a non stick skillet with 1-2 tablespoons of oil. The better the non stick pan, the less oil you will need but add more if needed. I pan fry in two batches, just until both sides are golden and crisp. The chicken does not have to be fully cooked at this point, as it still has some cooking to do in the oven.
- Place just enough sauce to coat the bottom of an oven safe baking pan and add the chicken on top. Cover with a bit more of the sauce.
- Next, add the shredded mozzarella and a bit more parmesan. Sprinkle with chopped parsley.
- Bake until the chicken reaches 165 degrees with an oven thermometer and remove to a cooling rack. That sauce is hot, so allow a few minutes before enjoying. Serve with spaghetti or mashed potatoes.