cheesy crispy chicken parmesan (Printer-Friendly)

Crispy golden chicken with melty cheese and marinara, perfect for family dinners and cozy gatherings.

# What You’ll Need:

→ Main Ingredients

01 - 2 boneless, skinless chicken breasts, sliced horizontally into 4 thin cutlets
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1/2 teaspoon kosher salt
05 - 1/4 teaspoon freshly ground black pepper
06 - 3/4 cup panko breadcrumbs
07 - 3/4 cup Italian-style breadcrumbs
08 - 1/2 cup freshly grated Parmesan cheese, plus extra for topping
09 - 2 tablespoons chopped fresh parsley
10 - 1/3 cup vegetable oil (sunflower or canola recommended) for frying
11 - 2 cups marinara sauce
12 - 1 1/2 cups shredded whole milk mozzarella cheese
13 - 2 tablespoons chopped fresh basil, for garnish

# Steps to Make This:

01 - Preheat oven to 425°F (218°C) to ensure optimal cheese melting and baking.
02 - In three shallow dishes, place flour in the first, whisk eggs with salt and pepper in the second, and combine both types of breadcrumbs, 1/2 cup Parmesan, parsley, and a pinch of seasoning in the third.
03 - Dredge each chicken cutlet in flour, shaking off excess, dip into egg mixture to coat evenly, then press into the breadcrumb mixture, ensuring complete coverage on all sides.
04 - Heat vegetable oil in a large skillet over medium-high until shimmering. Add chicken in batches and fry for 4 minutes per side until golden and crisp but not fully cooked through. Place on a wire rack or paper towels to drain.
05 - Spread 1 cup marinara sauce in the base of a 9x13 inch baking dish. Arrange the fried chicken cutlets over the sauce.
06 - Spoon remaining marinara over chicken. Sprinkle mozzarella evenly over each cutlet, finishing with extra grated Parmesan.
07 - Bake uncovered for 10–15 minutes, until the cheese is golden, bubbling, and chicken reaches 165°F (74°C) internal temperature.
08 - Remove from oven, scatter chopped basil over the cheese, and serve hot with pasta, crusty bread, or as desired.

# Additional Notes:

01 - Double-coating with flour and breadcrumbs ensures an evenly crisp crust that remains crunchy even under melted cheese.
02 - Allowing the chicken to rest briefly after frying helps the breading stay intact during baking.
03 - For gluten-free adaptation, substitute with gluten-free flour and breadcrumbs.
04 - Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best texture.

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