Crispy Chicken Parmesan Recipe
Golden, crispy chicken cutlets topped with rich homemade tomato sauce, melted mozzarella, and Parmesan—this classic chicken parmesan recipe delivers restaurant-style results at home.
There’s a reason chicken parmesan never goes out of style. This dish has everything—crispy chicken, rich tomato sauce, and a bubbling layer of melty cheese. It’s classic, comforting, and always a hit at the dinner table.
Over the years, I’ve tried plenty of variations, but this version is my favorite. The cutlets stay crisp, the sauce is deeply flavorful (no jar needed), and the whole thing comes together beautifully. Serve it over pasta or with garlic bread, and you’ve got a dinner that looks fancy but is actually easy enough for any night.
Why You’ll Love This Recipe
- Crispy and juicy – Pan-fried chicken cutlets stay golden and crunchy even after baking.
- Rich, homemade tomato sauce – Better than store-bought and takes just 15 minutes.
- Perfect for weeknights or special occasions – Serve over pasta, with bread, or as a sandwich.
- Freezer-friendly – Great for prepping ahead and reheating later.
- Restaurant quality at home – This recipe hits all the right nostalgic notes.
Ingredients and substitutes
- Chicken breasts – Boneless, skinless; sliced and pounded thin for even cooking. Can sub with chicken thighs or veal for variation.
- All-purpose flour – Helps the coating stick. Use gluten-free flour or almond flour as needed.
- Eggs – For binding. Buttermilk or milk + flour can also work.
- Breadcrumbs (Panko) – Essential for that crispy coating. Sub with crushed cornflakes or gluten-free breadcrumbs.
- Grated Parmesan – Mixed into the coating and sprinkled on top for salty, umami flavor.
- Seasonings – Garlic powder, onion powder, dried oregano, and basil for flavor.
- Olive oil – For pan-frying the chicken. Sub with canola or avocado oil if preferred.
- Crushed tomatoes – Base for the sauce. Use canned or fresh.
- Onion & garlic – Build flavor into the sauce.
- Sugar – Balances acidity. Optional.
- Mozzarella – For that gooey cheese pull. Provolone or Fontina are great too.
- Fresh basil (optional) – Adds brightness.
Step-by-step: Chicken Parmesan (baked)
1. Pound the Chicken
Slice each breast in half horizontally and pound to an even ½-inch thickness. Season with salt and pepper.
2. Bread the Chicken
In one bowl: flour, eggs, salt, pepper, and parsley.
In another: Panko + Parmesan + garlic powder + onion powder + herbs.
Dip each chicken piece in egg, then breadcrumbs. Press to adhere.
3. Pan-Fry
Heat olive oil in a large skillet over medium-high heat. Fry chicken until golden and crisp—about 2–3 minutes per side. Don’t overcrowd the pan.
4. Make the Sauce
In a saucepan, sauté the onion and garlic. Add crushed tomatoes, oregano, basil, salt, pepper, and sugar. Simmer 10–15 mins. Stir in fresh basil if using.
5. Assemble & Bake
Spread a little sauce in the baking dish. Add fried chicken. Top each with sauce, a sprinkle of Parmesan, and mozzarella.
6. Bake
Bake at 200°C / 400°F for 20–25 mins until cheese is bubbly and lightly golden.
7. Serve
Garnish with basil. Serve with pasta, salad, or garlic bread.
Tips for Success
- Pound evenly for fast, even cooking and juicier results.
- Don’t over-sauce before baking—too much = soggy chicken.
- Use a mix of Parmesan and Panko for ultimate crunch.
- Make ahead – Breaded chicken can be prepped and chilled before frying.
- Chicken Schnitzel
- Crispy Pan-Fried Breaded Chicken Breast
- Pesto Stuffed Chicken Breast
- Crispy Pan-Fried Breaded Chicken Breast
- Cheese-Stuffed Chicken Breast
- Healthy and Crispy General Tso’s Chicken
- See all Chicken recipes
Frequently asked questions
This chicken parmesan will keep in the fridge for 3 to 4 days.
To make Chicken Parmesan crispy, use panko breadcrumbs to coat and fry the breaded chicken cutlets in hot oil until golden brown. Ensure the oil is at the right temperature (about 350°F or 175°C) and avoid overcrowding the pan.
Mozzarella is the most common cheese used for its melty texture, while Parmesan adds a rich, savory flavor. You can also use provolone or a mix of Italian cheeses for added flavor.
Chicken Parmesan is often served with pasta, but it also pairs well with garlic bread, roasted vegetables, a side salad, mashed potatoes, or polenta.
Yes, you can, but homemade takes 15 minutes and tastes fresher and richer. Store-bought tomato sauce can be used for convenience. Opt for a high-quality marinara sauce or enhance the flavor by simmering it with additional garlic, herbs, and spices.
Yes! Bake breaded chicken on a sheet at 200°C (400°F) for 20 minutes. Then top with sauce and cheese, and bake another 10 minutes.
Yes, fully cooked and cooled chicken parmesan freezes well for up to 2 months. Reheat in the oven until hot.
Too much sauce before baking or frying at too low a temperature. Keep your oil hot and sauce minimal before baking.
Easy Chicken Parmesan
Classic chicken parmesan is chicken breast coated in breadcrumb and cooked until golden and crisp. Then, topped with marinara sauce, mozzarella, and baked until melted and bubbling.
Video
Ingredients
- 2 large (500 g) Chicken breast cut horizontally into 2
- 1 cup (125 g) Flour
- 1 large Egg
- ¼ tsp Garlic powder
- ½ tsp Onion powder
- 2 tbsp Parsley finely chopped
- ½ tsp Salt
- ½ tsp Pepper
- 2 tbsp (10 g) Parmesan
- 1 cup (100 g) Breadcrumbs panko
- 2 – 4 tbsp Cooking oil
- 1 tbsp Olive oil
- 1 large Onion
- 2 fresh Garlic cloves
- 23 oz (650 g) Tomato puree or passata (1 can)
- 1 tsp Sugar
- ¼ tsp Salt
- ¼ tsp Pepper
- ½ tsp Italian herbs or ½ tsp each – dried oregano, dried rosemary, and thyme
- ¼ cup Fresh basil
- 1½ cups (168 g) Mozzarella cheese grated
- 2 tbsp Parsley chopped
Method
- Pound the Chicken – Slice each breast in half horizontally and pound to an even ½-inch thickness. Season with salt and pepper.2 large Chicken breast
- Bread the Chicken – In one bowl: flour, eggs, salt, pepper, and parsley.In another: Panko + Parmesan + garlic powder + onion powder + herbs. Dip each chicken piece in the egg, then coat it with breadcrumbs. Press to adhere.1 cup Flour, 1 large Egg, ¼ tsp Garlic powder, ½ tsp Onion powder, 2 tbsp Parsley , ½ tsp Salt, ½ tsp Pepper, 2 tbsp Parmesan, 1 cup Breadcrumbs
- Pan-Fry – Heat olive oil in a large skillet over medium-high heat. Fry chicken until golden and crisp—about 2–3 minutes per side. Don’t overcrowd the pan.2 – 4 tbsp Cooking oil
- Make the Sauce – In a saucepan, sauté onion and garlic. Add crushed tomatoes, oregano, basil, salt, pepper, and sugar. Simmer 10–15 mins. Stir in fresh basil if using.1 tbsp Olive oil, 1 large Onion, 2 fresh Garlic cloves, 23 oz Tomato puree, 1 tsp Sugar, ¼ tsp Salt, ¼ tsp Pepper, ½ tsp Italian herbs, ¼ cup Fresh basil
- Assemble – Spread a small amount of sauce in the baking dish. Add fried chicken. Top each with sauce, a sprinkle of Parmesan, and a layer of mozzarella.1½ cups Mozzarella cheese, 2 tbsp Parsley
- Bake – Bake at 200°C / 400°F for 20–25 mins until cheese is bubbly and lightly golden.
- Serve – Garnish with basil. Serve with pasta, salad, or garlic bread.
Notes
Tips for Success
- Pound evenly for fast, even cooking and juicier results.
- Don’t over-sauce before baking—too much = soggy chicken.
- Use a mix of Parmesan and Panko for ultimate crunch.
- Make ahead – Breaded chicken can be prepped and chilled before frying.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!
Did you LIKE this recipe? Save it for later on Pinterest.
Follow on YouTube, Facebook, Twitter, Instagram or TikTok
Subscribe to receive new recipes right to your inbox.
This recipe is confusing. You have a few ingredients listed for the chicken, yet your step for the chicken says “In one bowl, whisk eggs, garlic powder, herbs, onion powder, and flour. Season with salt and pepper.” What herbs? What onion powder? The only herbs are for the topping and the onion powder you have listed is for the sauce. I am so confused and I’m not a fan that I have to improvise some parts of the recipe as your ingredients and steps do not match.
Hey Olivia. Yes, you can add some onion powder and finely chopped parsley in the egg mixture to marinate the chicken.
Hi, I want to make this recipe but am a little confused by the directions. It appears there are two “coating” processes. The first includes wet ingredients (egg) and “flour”. The second includes parmesan and breadcrumbs. But in the directions, it says to “Coat the chicken breast slices in the egg mixture then coat it in flour mixture.” But the flour is already in the egg mixture as I understand. This is where I am confused. Is the flour added to the egg mixture or is it added to the “flower mixture” containing the parmesan and breadcrumbs? Sorry, but I’m an amateur and need to follow directions closely or else chaos will ensue…lol. Thank you so much.
Hey Jennifer. Sorry. Yes, it is the egg mixture then the breadcrumb mixture (by mistake I wrote flour mixture) But yes, first egg mixture then breadcrumb/parmesan mixture.
This looks so tasty. I love chicken parm. Your photos are making me hungry.
Thanks Jill.
This looks so tasty! Will surely make a delicious and satisfying meal for the whole family.
Absolutely, Michelle.
Veena, this looks amazing. I love cheese (albeit dairy free) and chicken so that’s a great pair. I would serve this with some brown rice. It’s a must try!!
Thanks, Charla. I hope you try it. Brown rice sounds perfect
Chicken parmesan is such classic comfort food. This looks incredible.
Yes, definitely comfort food, Dannii
What a great recipe for the whole family! It’s comfort food at its best!
Definitely, comfort food Tania.