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Crispy Chicken Parmesan

A restaurant-quality Italian classic with a shatteringly crisp crust and gooey melted cheese.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken Base
  • 2 large boneless, skinless chicken breasts (approximately 1 pound)
  • Kosher salt and freshly cracked black pepper
  • 1/4 cup neutral oil for frying
Breading Station
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons seasoned salt
  • 2 large eggs, beaten until frothy
  • 1 1/2 cups Panko breadcrumbs
  • 1/3 cup freshly grated Parmesan cheese
  • 1 teaspoon dried parsley and oregano
Toppings
  • 1 cup marinara sauce
  • 1 1/2 cups shredded mozzarella cheese
  • Fresh parsley for garnish

Method
 

  1. Preheat oven to 425°F. Slice chicken breasts horizontally and pound to 1/2-inch thickness. Pat dry and season with salt and pepper.
  2. Prepare three shallow bowls with seasoned flour, frothy beaten eggs, and Panko-Parmesan-herb mixture.
  3. Dredge each chicken piece in flour, then egg, then breadcrumb mixture, pressing firmly to ensure full coverage.
  4. Heat oil in a large skillet over medium-high heat. Fry chicken 3-4 minutes per side until golden brown.
  5. Transfer to a wire rack to drain excess oil and maintain crispiness.
  6. Place chicken on a light-colored baking sheet. Top with marinara sauce and mozzarella cheese.
  7. Bake for 12 minutes until cheese is melted and bubbly. Broil for 60 seconds for extra browning if desired.
  8. Garnish with fresh parsley and serve immediately over pasta with garlic bread on the side.

Notes

Pro Tip: Pound the chicken thin and evenly for consistent cooking. Use a wire rack after frying to keep the breading crispy until baking.