Crispy Breaded Chicken Parmesan (Printable Version)

Golden breaded chicken with marinara, melted cheese, and pasta for a satisfying Italian-American main dish.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and black pepper to taste

→ Breading

03 - 1 cup all-purpose flour
04 - 2 large eggs
05 - 2 tablespoons milk
06 - 1 1/2 cups Italian-style breadcrumbs
07 - 1/2 cup grated Parmesan cheese

→ Tomato Sauce

08 - 2 cups marinara sauce
09 - 2 cloves garlic, minced
10 - 1 tablespoon olive oil
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil

→ Cheese

13 - 1 1/2 cups shredded mozzarella cheese
14 - 1/4 cup grated Parmesan cheese for topping

→ Pasta

15 - 12 ounces spaghetti or linguine

→ Garnish (optional)

16 - Fresh basil leaves
17 - Extra grated Parmesan cheese

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - Place chicken breasts between plastic wrap sheets and pound to 1/2-inch thickness. Season both sides with salt and black pepper.
03 - Arrange three shallow bowls: one with flour, one with beaten eggs mixed with milk, and one with breadcrumbs combined with grated Parmesan.
04 - Dredge each chicken breast first in flour, then dip in egg wash, and coat evenly with breadcrumb mixture, pressing lightly to adhere.
05 - Heat olive oil in a large skillet over medium-high heat. Fry chicken 2 to 3 minutes per side until golden brown. Work in batches if needed. Drain on paper towels.
06 - In a saucepan, heat olive oil over medium heat. Sauté garlic for 1 minute, then add marinara, oregano, and basil. Simmer gently for 5 minutes.
07 - Spread 1/2 cup of tomato sauce evenly in the baking dish. Arrange chicken breasts in a single layer, top with remaining sauce, shredded mozzarella, and additional Parmesan. Bake for 15 to 20 minutes until cheese bubbles and chicken reaches 165°F internally.
08 - While baking, cook pasta in salted boiling water according to package instructions. Drain and keep warm.
09 - Plate the baked chicken over pasta, garnish with fresh basil leaves and extra Parmesan if desired.

# Expert Advice:

01 -
  • The breading stays impossibly crispy even under all that sauce and cheese
  • It comes together faster than delivery and tastes infinitely better
  • The leftovers reheat beautifully for tomorrow's lunch
02 -
  • Let the breaded chicken rest for 10 minutes before frying—that coating stays put much better
  • Don't overcrowd the pan when searing or you'll steam instead of crisp
  • Room temperature cheese melts more evenly than cold from the fridge
03 -
  • Pound chicken to even thickness or you'll have dry ends and undercooked centers
  • Use tongs to flip breaded cutlets—forks pierce the coating and let oil seep in
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