There are some dishes that stand the test of time, transcending generations and becoming beloved comfort food classics. Crispy Chicken Parmesan, also known as Chicken Parmigiana, is undoubtedly one such dish. This is a version I learned while working in restaurants in my teens and guarantees a crispy parm! I mean I'm team crispy parm! If you are too, then this recipe is for you. This delightful combination of crispy, breaded chicken, gooey melted cheese, and rich tomato sauce is a true crowd-pleaser.
If you love this recipe, you'll definitely love my Baked Ziti or Cheesy Stuffed Shells! Serve it with a nice Butter Salad to add some delicious greens. Honestly, I sometimes go a little bit overboard and serve this with a side of Mac N cheese. Yes, yes, that's a bit of a calorie bomb, I cut down the portions in half and it-is-good! You can try Tini's Mac N cheese with a twist!
The Restaurant Trick
When I was 16 years old, I worked in an Italian restaurant in Providence, R.I. One of our signature dishes was chicken parmesan so we needed a fast way to pump them out. We would put the marinara on a tray in single batches and top with mozzarella and parm and bake! This guarantees a crispy parmesan.
The History
Chicken Parmesan has its roots in Italy, evolving from the traditional Italian dish, Melanzane alla Parmigiana, which features eggplant instead of chicken. The term "Parmigiana" originates from the Italian region of Parma, renowned for its Parmigiano-Reggiano cheese. Italian immigrants brought the dish to the United States in the early 20th century, and it quickly gained popularity for its heartiness and flavor.
However, in the United States, the dish underwent modifications, earning the names Chicken Parmesan or Chicken Parmigiana. The addition of breaded and fried chicken transformed it into a satisfying and more substantial meal, captivating the hearts and taste buds of many.
Super Crispy Parmesan Video
Why You'll Love This Chicken Parmesan Recipe
Crispy Perfection: Epitomizes the dish – of textures where the golden, crispy exterior of the chicken combines with the crunch from the breadcrumb and Parmesan coating, creating the perfect bite over the tender, juicy chicken beneath.
Melting Cheese Magic: There's something magical about the way the mozzarella cheese on top of the Chicken Parmesan transforms into a gooey, stretchy layer of cheesy goodness in the oven. It adds a rich and indulgent element that leaves us reaching for seconds.
Tomato Sauce Tango: The robust marinara sauce in this dish is perfect! Its tangy, savory notes complement the crispy chicken and creamy cheese, creating a perfect balance of flavors in every bite.
Nostalgia on a Plate: For many, it is a nostalgic dish that harkens back to family dinners, Sunday suppers, or comforting meals shared with loved ones. It carries a sense of tradition and warmth that enhances its overall appeal.
Ingredients for Crispy Chicken Parmesan
Full ingredients, recipe, and photos in the recipe card at the end of post
Sauce:
- ½ chopped onion
- ½ cup pancetta, browned and removed (optional to add back to the sauce)
- 6 basil leaves, plus more for garnish
- 1 cup water
- 6 garlic cloves, minced
- 1 can crushed tomatoes (24 oz)
- ¼ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon olive oil
Chicken:
- 32 oz sliced mozzarella cheese
- 4 large chicken breasts, butterflied and pounded thin
- High smoke point oil (for frying, such as vegetable or avocado oil)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 eggs, beaten
- 2 cups flour
- 2 cups Panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano powder
- 1 cup freshly grated Parmesan cheese
Instructions
Full ingredients, recipe, and photos in the recipe card at the end of post
Prepare the Sauce:
- Start by browning your pancetta in 1 teaspoon olive oil over medium heat. Once browned, remove and set aside.
- Add the chopped onions to the pan and sauté for 4 minutes until translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the crushed tomatoes, 1 cup of water, and stir to combine.
- Season the sauce with salt, pepper, oregano, and red pepper flakes.
- Add the basil leaves, partially cover the pot, and cook on low heat for 45 minutes, stirring occasionally.
Prepare the Chicken Cutlets:
- Butterfly the chicken breasts by slicing them horizontally, then place saran wrap over the cutlets and use a mallet to pound them to an even thinness.
- Set up your breading station: On a baking tray, divide it into sections using aluminum foil. In one section, place flour. In another, mix Panko breadcrumbs with garlic powder, onion powder, and oregano.
- In a separate bowl, beat the eggs and mix in a few pinches of flour to help the breading stick.
Bread the Chicken:
- Dip each chicken cutlet in the flour, shaking off any excess. Then dip it in the egg mixture, followed by the seasoned Panko breadcrumbs. Press down firmly to ensure the cutlet is fully coated.
Fry the Chicken:
- Heat the oil in a large frying pan to 340°F (high smoke point oil works best for frying). Once hot, carefully place the breaded cutlets in the oil.
- Fry for about 5 minutes, or until golden brown, turning halfway through.
- Transfer the fried cutlets to a plate lined with a paper towel to absorb excess oil, then place them on a baking rack to cool. Repeat until all cutlets are done.
Finish the Sauce:
- Once the marinara has finished cooking, use an immersion blender or regular blender to slightly blend the sauce. Keep it chunky if you prefer a thicker sauce with texture.
Broil the Cheese Topping:
- Here's a restaurant trick! Spread about ½ cup of marinara in sections on a baking sheet, and place 3 pieces of sliced mozzarella on each section.
- Sprinkle Parmesan cheese over the top and bake under the broiler for 6-8 minutes, or until the cheese is melted and golden brown.
Assemble the Chicken Parmesan:
- Top each chicken cutlet with a generous portion of the marinara sauce and the melted cheese from the broiler. Garnish with fresh basil and extra Parmesan if desired.
Storing & Reheating
Refrigeration: Place any leftover Crispy Chicken Parmesan in an airtight container and store it in the refrigerator. Make sure to separate individual pieces with parchment paper or plastic wrap to prevent them from sticking together. They will stay good in the fridge for 4 days.
Freezing: If you want to store Crispy Chicken Parmesan for an extended period, consider freezing it. Wrap each piece tightly in plastic wrap or aluminum foil, or place them in a freezer-safe container. Remember to label the container with the date to keep track of freshness. It will be good for up to three months.
Reheating in the Oven: To maintain the crispiness of the chicken, preheat your oven to 375°F (190°C). Place the leftover Chicken Parmesan on a baking sheet and heat for about 15-20 minutes or until warmed through. This method helps retain the crispy texture while ensuring the cheese melts to perfection.
Reheating in the Microwave: If you're short on time, you can use the microwave. However, keep in mind that the breading may lose some crispiness. Heat the Chicken Parmesan on a microwave-safe plate for 1-2 minutes, checking for doneness after each minute.
Reheating on the Stovetop: For those who prefer the stovetop method, reheat the Chicken Parmesan in a skillet over medium heat. Cover the skillet to ensure even heating and flip the pieces occasionally. This method allows you to control the temperature and maintain a balance between crispy and reheated.
FAQ
Can I bake the chicken instead of frying it?
Yes! If you want a lighter version, bake the breaded chicken cutlets at 400°F for 20-25 minutes until they’re crispy and fully cooked.
What can I serve with Chicken Parmesan?
Serve with spaghetti, garlic bread, or a fresh Caesar salad for a complete Italian meal.
Can I make this dish ahead of time?
You can prepare the chicken cutlets and the marinara sauce in advance. Store them separately in the fridge and assemble before serving.
How do I store leftovers?
Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F to keep the chicken crispy.
⭐️ Recipe
Crispy Chicken Parmesan
Ingredients
Sauce:
- ½ chopped onion
- ½ cup Pancetta I sauteed this just to flavor the oil and then removed but you can add it back to your sauce before emulsifying
- 6 basil leaves more for garnish
- 1 cup water
- 6 garlic cloves
- 3 tablespoon tomato paste was all out but def recommend. Add after garlic and sauté a few mins before adding in crushed tomatoes
- ¼ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon olive oil
Chicken:
- 4 large chicken breasts
- Oil for frying cutlets
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 eggs
- 2 cups flour
- 2 cups Panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion salt
- 1 teaspoon oregano powder
- 1 cup freshly grated parmesan cheese
- 32 oz sliced mozzarella
Instructions
- Start by browning your pancetta in a teaspoon of olive oil on medium heat. Once browned, remove and set aside.
- Add in your onions and saute for 4 minutes or until translucent. Then add in your garlic and saute for 1 minute.
- Add in your can of crushed tomatoes and 1 cup of water.
- Then add in your salt, pepper, oregano, and red pepper flakes.
- Add in your basil and partially cover your pot and cook on low for 45 minutes.
- Butterfly your chicken cutlet.
- Place saran wrap on top of your cutlets and use a mallet to thin them out.
- Set up your breading station. I like to use a baking tray which I separate into different compartments with aluminum.
- Place flour in one and your panko breadcrumbs in another. Season your breadcrumbs with onion powder, garlic powder, and oregano.
- In a separate bowl, beat your eggs and add a few pinches of your flour.
- Dip your cutlet in the flour, then egg and then your panko breadcrumbs. Make sure the cutlet is fully covered by the breadcrumbs.
- Heat your high smoke point oil to 340F.
- Carefully add in your cutlet and cook for about 5 minutes or until golden.
- Place your finished cutlet on a plate with a paper towel to soak up the extra oil and then on a baking rack to cool. Repeat this process until all are done.
- Once your marinara is done, use an immersion blender or regular blender to combine.
- I like my marinara a little chunky so I didn't combine it too much.
- Now here comes the restaurant trick! Place about ½ cup of your marinara in sections on a baking sheet and top with 3 pieces of sliced mozzarella.
- Top with parmesan and bake in the broiler for 6-8 minutes or until golden.
- Top your cutlet with your marinara and cheese bake.
