Reader FavoriteChicken Parmesan
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Crispy breaded chicken cutlets topped with marinara and melted mozzarella, baked until bubbling. The classic Italian-American dinner done right, with a crust that stays crunchy under the sauce.
By Mia HartwellUpdated February 22, 2026
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- A crisp crust that stays crunchy under the sauce
- 48g of protein per serving
- The classic comfort-food dinner made approachable
- Pan-fry then bake for the best texture
Chicken Parmesan
45 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 560kcal
- Protein
- 48g
- Carbs
- 28g
- Fat
- 28g
- Fiber
- 3g
- Sugar
- 6g
Step-by-Step Instructions
- 1
Preheat the oven to 425°F (220°C). Slice the breasts into thin cutlets and season with salt and pepper.
- 2
Set up three dishes: flour; beaten eggs; and panko mixed with Parmesan and Italian seasoning.
- 3
Dredge each cutlet in flour, then egg, then press into the panko mixture.
- 4
Heat the oil in a skillet over medium and fry the cutlets 2-3 minutes per side until golden. They'll finish cooking in the oven.
- 5
Transfer the cutlets to a baking dish. Spoon marinara over each (leaving the edges of the crust exposed) and top with mozzarella.
- 6
Bake 12-15 minutes until the cheese is melted and bubbling and the chicken reaches 165°F (74°C).
- 7
Garnish with fresh basil and serve over pasta or with a salad.
Pro Tips for the Best Results
- Leave the edges of the crust uncovered by sauce so they stay crisp instead of going soggy.
- Fry the cutlets just until golden — they finish cooking in the oven, so they won't dry out.
- Thin cutlets are essential: they cook evenly and quickly without a raw center.
- Use fresh mozzarella or low-moisture shredded; very wet cheese can make the top watery.
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How to Cook Chicken Parmesan
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Bread thin cutlets
Halving the breasts into cutlets is non-negotiable for chicken parm — thin pieces cook through evenly and crisp quickly. Use the three-step flour, egg, and seasoned panko-Parmesan station, pressing the crumbs on firmly so the coating holds together.
Fry, then bake
Pan-fry the cutlets just until golden on each side; they don't need to cook through yet because the oven finishes the job. This two-stage method gives you a deeply crisp crust without overcooking the chicken, which is the difference between great chicken parm and a dry, tough version.
Sauce smart and melt the cheese
Spoon marinara over the center of each cutlet but leave the edges of the crust exposed so they stay crunchy in the oven. Top with mozzarella and bake just until the cheese is bubbling and the chicken hits 165°F (74°C). Pull it promptly — over-baking is what turns the crust soggy. Finish with fresh basil.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 375°F oven to keep the crust from going soft. Freeze breaded, fried (unsauced) cutlets for up to 2 months.
Serving Suggestions
This chicken parmesan pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I skip frying and bake the cutlets?+
Yes. Bake breaded cutlets on a wire rack at 425°F for about 15 minutes before saucing, though pan-frying gives the crispest crust.
How do I keep the breading from getting soggy?+
Fry until crisp, sauce only the center of each cutlet, and don't over-bake once the cheese has melted.
What's the best pasta to serve with it?+
Spaghetti or linguine with extra marinara is traditional, but it's also great with a simple green salad alone.
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