Crispy Chicken Parmesan with Melty Cheese
Follow this recipe to make chicken parmesan cutlets with a very crispy breading and perfectly melted cheese topping.
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 min
- Yield: 4 servings
- Category: Dinner
- Method: Frying and Baking
- Cuisine: Italian
- Diet: Meat
Ingredients
Scale
- 4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable oil, for frying
- 1 1/2 cups marinara sauce
- 8 ounces fresh mozzarella cheese, sliced
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking dish.
- Set up a dredging station with three shallow dishes. Place flour in the first dish. Whisk eggs in the second dish. In the third dish, combine panko breadcrumbs, 1/2 cup grated Parmesan, garlic powder, oregano, salt, and pepper.
- Dredge each chicken cutlet first in the flour, shaking off excess. Dip the floured cutlet into the egg mixture, letting excess drip off. Finally, press the cutlet firmly into the panko mixture to coat both sides completely. Press the breading on to help it adhere.
- Heat the vegetable oil in a large skillet over medium-high heat until it shimmers (about 350 degrees Fahrenheit).
- Carefully place two cutlets in the hot oil. Fry for 3 to 4 minutes per side until golden brown and crispy. Do not overcrowd the pan. Remove the cutlets and place them on a wire rack set over a paper towel-lined plate to drain excess oil. Repeat with the remaining cutlets.
- Spread a thin layer of marinara sauce in the bottom of the prepared baking dish. Arrange the crispy chicken cutlets over the sauce.
- Top each cutlet with more marinara sauce, followed by the sliced mozzarella cheese. Sprinkle a little extra grated Parmesan over the cheese.
- Bake for 10 to 12 minutes, or until the sauce is bubbling and the mozzarella cheese is fully melted and lightly golden.
- Garnish with fresh parsley before serving.
Notes
- For extra crispiness, use the double-dredge method: after the first breading, dip the cutlet back into the egg and then back into the panko mixture.
- To prevent sogginess, ensure your frying oil is hot enough so the crust sets quickly. Do not skip draining the cutlets on a wire rack.
- Use fresh mozzarella for the best melt quality.
Nutrition
- Serving Size: 1 cutlet
- Calories: 550
- Sugar: 8
- Sodium: 750
- Fat: 30
- Saturated Fat: 12
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 42
- Cholesterol: 130