Go Back
–+ servings

Crispy Homemade Chicken Parmesan

Chicken Parmesan starts with boneless, skinless chicken breasts that are slight flattened to tenderize and encourage even cooking. They are then marinated, breaded, and pan-fried in olive oil until crisp and golden, before being topped with tomato sauce and assorted cheeses and baked to bubbly perfection!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course dinner, lunch
Cuisine American, Italian
Servings 6 people

Equipment

  • 1 cutting board
  • 1 Knife
  • 1 Meat Mallet (or Rolling Pin)
  • 1 bowl
  • 1 Large Skillet
  • 1 Tong
  • 1 baking sheet

Ingredients
  

  • 3 Large Chicken Breasts, boneless and skinless
  • 2 Large Eggs
  • 1 Tbsp Garlic, minced
  • 2 Tbsp Fresh Parsley, chopped
  • As Needed Salt & Pepper
  • 1 cup Panko Breadcrumbs
  • ½ cup Breadcrumbs (Italian or Plain)
  • ½ cup Parmesan Cheese, Grated
  • 1 tsp Onion Powder
  • ½ cup Olive Oil
  • 2 cups Tomato Sauce (Homemade or Store Bought) See recipe below
  • 6 slices Provolone Cheese
  • 8 ounces Mozzarella Cheese, sliced or shredded
  • ⅓ cup Parmesan Cheese, grated
  • 2 Tbsp Fresh Basil or Parsley, chopped

Instructions
 

  • Rinse and then trim the chicken breasts of any excess fat or skin. Cover with plastic wrap and then flatten each with a meat mallet or rolling pin so that they are uniform in size. Cut each of the 3 chicken breasts in half to make 6 roughly equal portions.
  • Whisk together the eggs, minced garlic, 1 tablespoon of the chopped fresh parsley, salt and pepper in a bowl. Add in the flattened boneless skinless chicken breast portions and mix so that each is evenly coated with the egg mixture. Cover, refrigerate and let marinate for at least 15 minutes up to overnight.
  • Mix the Panko and Italian / Plain breadcrumbs with the Parmesan cheese, onion powder, and 1 tablespoon of the chopped parsley. When ready to cook the chicken, remove the breasts from the egg mixture and dredge them in the breadcrumb mixture until evenly coated.
  • Heat the olive oil in a large skillet over medium-high heat until hot and shimmering. Gently add the breaded chicken breasts to the pan and fry each side until golden and crisp, about 3 to 5 minutes per side. Fry in batches, being careful not to overcrowd the pan. When the chicken portions are golden brown on both sides, remove them from the oil and place onto a baking sheet.
  • Spread about ⅓ cup of homemade or store-bought tomato sauce (https://chefroche.com/buttery-tomato-sauce) on each portion of pan-fried chicken breast, and then top each with a slice of Provolone cheese, some sliced or shredded mozzarella cheese, and about 1 tablespoons of grated Parmesan cheese.
  • Place the sheet pan of chicken parmesan into a preheated 400*F oven and bake for 15 to 20 minutes, or until cheese is melted and bubbling, and the chicken is completely cooked throughout.
  • Serve immediately garnished with a sprinkling of chopped fresh basil or parsley over your choice of cooked pasta and sauce; or as-is with a simple side salad and some garlic bread or knots (https://chefroche.com/homemade-garlic-knots/)

Notes

 
 
Keyword Chicken, Italian, pan fry, parmesan
Tried this recipe?Let us know how it was!