Chicken Parmesan Crispy Cutlets

The first time I attempted Chicken Parmesan, I made the rookie mistake of not pounding the chicken thin enough. What should have been delicate, golden cutlets turned into thick, dry slabs that took forever to cook. My husband, bless his heart, still ate every bite and claimed it was the best version hed ever had. That night taught me that thin, evenly pounded chicken is the secret to restaurant-quality results.

Last winter, my sister came over after a terrible week at work. I made this Chicken Parmesan, and somewhere between the first bite and the second helping, she finally started smiling again. Food really does have that power sometimes.

Ingredients

• 4 boneless, skinless chicken breasts: Pounding these to an even half-inch thickness is crucial for tender, evenly cooked results
• Salt and black pepper: Generous seasoning on the chicken before breading builds flavor from the inside out
• 1 cup all-purpose flour: This first coating helps the egg wash cling to the chicken
• 2 large eggs and 2 tablespoons milk: Whisked together, this creates the perfect adhesive for the breadcrumbs
• 1 1/2 cups Italian-style breadcrumbs: The herbs already mixed in add an extra layer of flavor
• 1/2 cup grated Parmesan cheese: Mixed into the breadcrumbs, this adds a salty, nutty depth to the crust
• 2 cups marinara sauce: Whether homemade or store-bought, choose one you genuinely love eating on its own
• 2 cloves garlic, minced: Sautéed briefly in oil, this awakens the sauce with aromatic warmth
• 1 teaspoon each dried oregano and basil: These classic Italian herbs reinforce the tomatoes natural sweetness
• 1 tablespoon olive oil: For infusing the sauce with garlic flavor before baking
• 1 1/2 cups shredded mozzarella cheese: Freshly shredded melts more evenly than pre-packaged
• 1/4 cup extra grated Parmesan: This final sprinkle creates those gorgeous browned spots on top
• 350 g spaghetti or linguine: The pasta catches all the sauce and cheese that drips down

Instructions

Get your oven ready:

Preheat to 400°F with the rack in the middle position and line a baking sheet with parchment paper

Pound the chicken:

Place each breast between plastic wrap and use a meat mallet to pound it to an even half-inch thickness, then season generously on both sides

Set up your breading station:

Arrange three shallow bowls with flour, the egg-milk mixture, and the breadcrumb-Parmesan blend in that order

Coat the chicken:

Dredge each cutlet in flour, shake off excess, dip in egg wash, then press firmly into the breadcrumb mixture until fully coated

Sear for golden crust:

Heat oil in a large skillet over medium-high and fry chicken 2 to 3 minutes per side until golden, transferring to paper towels when done

Build the sauce:

Warm olive oil in a saucepan, sauté garlic for one minute until fragrant, then stir in marinara with oregano and basil and simmer 5 minutes

Assemble for baking:

Spread half the sauce in the baking dish, arrange chicken on top, then cover each cutlet with remaining sauce, mozzarella, and extra Parmesan

Bake until bubbly:

Bake 15 to 20 minutes until the cheese is melted and lightly browned and the chicken reaches 165°F internally

Meanwhile, cook the pasta:

Boil pasta in well-salted water according to package directions, drain, and keep warm until the chicken is ready

Bring it all together:

Place chicken atop a bed of pasta and garnish with fresh basil leaves and additional Parmesan if you like

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This recipe has become my go-to for birthdays and celebrations because it feels special without requiring restaurant-level technique. Something about bubbling cheese and that first crunch just makes people happy.

Make-Ahead Magic

You can bread the chicken up to 4 hours ahead and refrigerate it on a parchment-lined baking sheet. The crust actually firms up slightly, which helps it stay crispier during baking.

Sauce Secrets

If using jarred sauce, simmer it with the garlic and herbs for at least 10 minutes instead of 5. The extra time lets the flavors marry and transforms store-bought sauce into something that tastes freshly made.

Perfecting the Pasta

Cook the pasta 1 minute less than the package directions since it will continue cooking in the residual heat. Reserve a half cup of pasta water before draining to loosen the sauce if needed.

• Toss the cooked pasta with a ladleful of sauce before serving to coat every strand
• Warm your serving bowls in the oven for 5 minutes to keep everything hotter longer
• Let the chicken rest 5 minutes after baking so the cheese sets slightly for cleaner slices

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Theres something deeply satisfying about making this dish at home, knowing youve created something that rivals any Italian-American restaurant.

Recipe FAQs

→ How do I keep the breading from falling off?

Press the breadcrumb mixture firmly onto the chicken and let the coated cutlets rest for 5-10 minutes before frying. This helps the breading adhere. Also, avoid overcrowding the pan when frying.

→ Can I make chicken parmesan ahead of time?

Yes! Bread and fry the cutlets up to a day ahead, then refrigerate. When ready to serve, top with sauce and cheese, and bake until heated through. The pasta should be cooked fresh.

→ What's the best way to pound chicken breasts evenly?

Place the chicken between two sheets of plastic wrap or in a sealed plastic bag. Using a meat mallet or rolling pin, start from the center and work outward, pounding gently until you reach an even 1/2-inch thickness.

→ Can I fry the chicken entirely in the oven instead of pan-frying first?

Pan-frying creates the crispy texture essential to chicken parmesan. For a lighter version, try shallow frying with less oil, then finish in the oven. Oven-only cooking will result in a softer, less crispy coating.

→ What pasta works best with chicken parmesan?

Spaghetti or linguine are traditional choices that pair perfectly with the marinara sauce. Penne or rigatoni also work well if you prefer shorter pasta that catches the sauce in its tubes.

→ How can I tell when the chicken is fully cooked?

Use a meat thermometer to check the internal temperature reaches 165°F (74°C). The chicken should feel firm to the touch and the juices should run clear when pierced.