This Chicken Parmesan recipe delivers the perfect balance of crispy, cheesy, and savory. By pounding the chicken breasts to an even thickness, you ensure they cook evenly and stay juicy. The combination of panko breadcrumbs and Parmesan cheese gives the chicken a crisp, golden coating. After a quick pan-fry, it’s topped with fresh tomato sauce, cubed Mozzarella, and baked until bubbly. Finished with fresh basil, this dish is easy to prepare yet impressive enough for a special dinner.
Enjoy this restaurant-quality meal right at home!
Crispy Chicken Parmesan: A Classic Dish with a Fresh Twist
Ingredients
4 boneless, skinless chicken breasts
Salt and freshly ground black pepper, to taste
2 large eggs
1 cup panko bread crumbs
¾ cup grated Parmesan cheese, divided
3 TBSP flour
1/3 cup oil, for frying
1 cup cubed Mozzarella cheese
Fresh basil for serving
Directions
- Preheat the oven to 450°F (230°C). Pound chicken breasts to 1/2-inch thickness. Thinner chicken will cook faster (around 10 minutes), thicker pieces may need up to 15 minutes. Season with salt and pepper.
- Coat the chicken with flour (I do so by gently sifting the flour on both sides), dip in beaten eggs, and dredge in a mixture of panko and Parmesan cheese.
- Pan-fry until golden, about 2 minutes per side. Transfer to a baking dish lined with aluminum foil for easy clean up.
- Top with tomato sauce, cubed Mozzarella and Parmesan. Bake until cheese bubbles and internal temp reaches 165°F. Garnish with basil prior to serving.
