Juicy breaded chicken cutlets with shatteringly crisp crust, vibrant marinara sauce, and perfectly melted mozzarella, finished briefly in the oven for authentic restaurant-style Chicken Parmesan without any soggy coating. This foolproof method delivers tender chicken, golden breading that stays crunchy under sauce, and gooey cheese in under 45 minutes total. Ideal for weeknight dinners or impressing guests with Italian-American classic done right at home.
Why This Recipe Works
- Ultra-thin 1/4-inch cutlets cook through lightning-fast while maintaining interior juiciness, allowing brief oven finish that melts cheese evenly without softening the crisp crust underneath.
- Classic three-step breading station (seasoned flour, egg wash, Parmesan-panko mix) creates superior adhesion and textured crunch that repels sauce penetration during baking.
- Shallow pan-frying in hot neutral oil seals breading instantly, while short 375°F oven time re-crispers edges and bubbles cheese without steaming the foundation.
Ingredients
Chicken and breading
- 4 chicken cutlets, pounded to 1/4-inch thick (about 1 1/2 lb total), thoroughly patted dry
- 1/2 cup all-purpose flour + 1/2 tsp kosher salt + 1/4 tsp black pepper + 1/4 tsp garlic powder
- 2 large eggs, beaten with 1 tbsp water + 1/2 tsp salt (egg wash for superior adhesion)
- 1 cup panko breadcrumbs + 1/2 cup finely grated Parmesan + 1 tsp garlic powder + 1 tsp dried Italian seasoning
Sauce and cheese
- 2 cups good-quality marinara sauce, warmed gently on stovetop
- 8 oz low-moisture mozzarella, freshly shredded or thinly sliced (part-skim melts cleaner)
- Extra grated Parmesan + 2 tbsp chopped fresh basil for finishing
For frying
- Neutral oil (avocado/canola), ~1/2 cup for shallow frying in batches—1/4-inch depth ideal
Equipment You’ll Need
- Meat mallet or rolling pin (pound between plastic wrap)
- 3 shallow bowls/plates for breading station setup
- Whisk + fork (for eggs and pressing crumbs)
- 12-inch frying pan (nonstick or cast iron)
- 8×8 or 9×13 baking dish (lightly oiled)
- Tongs + slotted spatula (oil drainage essential)
- Box grater or microplane (fresh cheese grating)
Step-by-Step Instructions
Step 1: Prepare the Chicken
Pat chicken cutlets completely dry with paper towels—moisture prevents crisp breading. Place between plastic wrap or parchment, pound gently with meat mallet flat side to uniform 1/4-inch thickness (thinner edges ok). Season both sides evenly with 1/2 tsp kosher salt, 1/4 tsp pepper, pinch garlic powder. Let sit 5 minutes for seasoning penetration while setting up station.
Step 2: Set Up Breading Station & Bread Chicken
Arrange 3 shallow bowls in row: #1 whisked flour + salt/pepper/garlic powder; #2 beaten eggs + water + salt; #3 panko + grated Parmesan + garlic powder + Italian seasoning. Dredge each cutlet in flour (shake excess), dip fully in egg wash (let excess drip), press firmly into crumbs turning to coat completely—use dry hand for flour/crumbs, wet hand for egg. Place breaded pieces on wire rack; repeat immediately for even fresh coating.
Step 3: Pan-Fry the Chicken
Heat 1/4-inch neutral oil in 12-inch skillet over medium-high until shimmering (350-375°F—sprinkle panko tests ripple). Fry breaded cutlets in batches (don’t crowd), 3-4 minutes per side until deep golden brown—adjust heat to medium if browning too fast. Drain on paper towel-lined rack; repeat adding oil as needed. Chicken should reach 160°F internally post-fry.
Step 4: Assemble for Baking
Preheat oven to 375°F. Lightly oil 8×8 or 9×13 baking dish. Arrange fried cutlets in single layer. Spoon 1/4-1/3 cup warmed marinara over each (avoid edges for crisp retention). Top generously with shredded/sliced low-moisture mozzarella + sprinkle Parmesan. Sauce stays light to preserve crunch.
Step 5: Bake to Melt Cheese
Bake middle rack 8-12 minutes until cheese bubbles vigorously and browns lightly at edges—watch closely past 8 minutes to prevent overcooking. Broil 1-2 minutes on high if extra browning needed (watch constantly). Internal chicken temp reaches 165°F safely via carryover.
Step 6: Garnish & Serve
Rest 3-5 minutes post-oven for cheese set. Sprinkle chopped fresh basil. Serve immediately with extra warmed marinara on side, pasta, Caesar salad, or roasted vegetables—crust stays crisp when sauce added tableside.
Make-Ahead & Storage
- Bread cutlets fully, refrigerate uncovered up to 24 hours or freeze flat on sheet then bag (thaw overnight before frying).
- Fry from fully thawed for best texture; assemble/bake fresh right before serving.
- Reheat leftovers on wire rack over sheet pan at 375°F 8-10 minutes until edges crisp—never microwave (soggies instantly).
Serving Notes
Pair with lightly sauced spaghetti/bucatini, crisp Caesar salad, garlic bread, or roasted broccoli/asparagus. Keep extra marinara separate so diners control sauciness while preserving signature crunch. ~550-650 kcal per cutlet without sides; varies by breading/oil absorption.
Quick FAQ
Pasta required? No—classic U.S. pairing but serves equally well with vegetables, potatoes, fries, or salad depending on region/preference.
Eggplant parm connection? Direct evolution from Italian eggplant parmigiana via Italian-American cuisine, substituting breaded chicken for fried eggplant slices.
Restaurant crisp secret? Minimal top sauce, brief high-heat bake/broil, generous side sauce—never pools of sauce drowning the breading.
Best pasta shapes? Spaghetti, linguine, or bucatini tossed lightly; let chicken parm shine as main event.
