Easy Homemade Crispy Chicken Parmesan with Sauce

Crispy Chicken Parmesan recipes are so popular and this is why: They’re tasty and irresistible! This easy chicken dinner recipe is made with chicken cutlets, an Italian breadcrumb and Panko mixture, parmesan and mozzarella cheeses and my homemade tomato sauce a.k.a. gravy to make it extra yummy!

This chicken dinner is one the  whole family will love because of the love of its construction- crispy fried chicken cutlets, tomato sauce and mozzarella and parmesan cheese! It’s comfort food for sure especially when served with pasta. And for these reasons, serve this  chicken recipe for a weeknight dinner, special occasion, or holiday dinner. 

What makes the chicken crispy?

In this recipe, what makes the chicken crispy is the addition of Panko bread crumbs. Now, you may be thinking to yourself “That’s not Italian” however, when my Italian family visited from Naples area of Italy this past Christmas, they bought Panko at the store in case I didn’t have any! 

Is Chicken Parmesan really Italian?

Chicken Parm, short for Chicken Parmesan obviously, is also known as chicken parmigiana. However, it’s worth noting that chicken parmesan is not an authentic Italian dish in Italy and never has been. Luckily, it was invented by Italian-Americans in America. 

The only parmigiana in Italy is eggplant parmesan. When visiting Italy, if you happen to see Chicken Parmesan on a menu, it’s because they’re catering to Americans.

Italian chicken cutlets a.k.a. “cotolette” are a beloved Italian tradition that originated in Milan, Italy but can be found all over Italy. My beloved mom R.I.P. made veal cutlets every Sunday and served them with lemon wedges. 

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Instructions Summary

1. First, tenderize the chicken and season it.
2. Then, make  dredging station and heat cooking oil with garlic cloves.
3. Next, coat the chicken with eggs and breadcrumb mixture and fry on both sides until golden brown and drain on paper towels.
4. Then, put the cooked chicken cutlets in a single layer on a baking sheet or casserole dish.
5. Then, add 1/4 cup of tomato sauce on top of each piece of chicken.
6. Next, top the chicken pieces with Parmesan cheese and mozzarella cheese and bake for 20 minutes. Then, broil for five min. Watch carefully and pull it out if cheese starts to burn. Garnish with chopped fresh parsley. 

Also, you can make this fried chicken cutlet recipe with flour instead of the breadcrumb mixture however, the edges won’t be crispy. But, it’s good to know if you don’t have breadcrumbs on hand. Trust me, they will still be very tasty!

What Kind of Chicken to Buy

In the meat department of your grocery store, look for boneless, skinless chicken breasts that are cut thinly. They will be labeled “chicken breast cutlets.” If going to a butcher, ask the person at the counter for chicken cutlets and they will likely cut them thin for you.

Alternatively, you can buy skinless chicken breasts and slice them yourself with a butcher knife however, I can never seem to cut mine thin enough. Therefore, I suggest buying them already cut thin.

What Cooking Oil to Use

When choosing a cooking oil for this recipe it’s important to consider the smoke point of the oil.

The smoke point of a cooking oil is the temperature at which it begins to smoke and break down, potentially imparting a burnt or bitter flavor to food.  It’s the point where the oil starts to oxidize and release harmful compounds. 

Knowing the smoke point of different oils is important for selecting the right oil for various cooking methods, as high-heat cooking requires oils with higher smoke points. 

​You can use any cooking oil you prefer like vegetable oil, canola oil or corn oil however, I use extra virgin olive oil for this recipe because it’s healthier and adds a lot of good flavor to the chicken. I cook the chicken cutlets on medium high heat. However, avocado oil is a good alternative.

• Extra virgin olive oil gives great taste with a smoke point of 350-425F which is the same smoke point of vegetable oil. 
• Avocado oil has a neutral flavor but higher smoke point at 400F.

Crispy Chicken Parmesan Recipes

Equipment

• meat mallet

Ingredients

• chicken cutlets (thinly sliced boneless skinless chicken breast with even thickness)
• extra virgin olive oil
• eggs
• garlic cloves (or garlic powder)
• Italian seasoned bread crumbs
• Panko bread crumbs
• shredded or grated parmesan cheese
• shredded mozzarella cheese or fresh mozzarella cheese
• fresh Italian parsley (optional for garnish)
• black pepper
• salt to taste

Bread Crumb Mixture

• Italian-style breadcrumbs or plain if that’s what you have on hand.
• Panko bread crumbs

Instructions 

*The full printable instructions are in the recipe card below where you can adjust the servings.

1. First, using a meat mallet, tenderize (pound) the chicken on both sides. Add salt and black pepper.

   

2. Then, make a dredging station: combine bread crumbs and Panko bread crumbs and put them on a shallow plate such as a dinner plate. Beat eggs in a shallow bowl.

   

     Add paper towels to a shallow plate to put the cooked chicken onto to drain excess oil.
3. Next, begin heating the cooking oil. Add peeled, whole garlic cloves. It’s ready when you drop a few bread crumbs in it and they sizzle.
4. Next, begin dredging the chicken cutlets one at a time. Dip one piece into the beaten eggs on both sides then immediately dip it into the bread crumbs on both sides.

   

   

5. Immediately place it into the hot cooking oil and cook several minutes on each side (about 8-10 minutes per side). Alternatively, you can dredge all of the chicken at once and then fry them at the same time in one or two frying pans to make it even go faster. Place the cooked chicken pieces onto the paper towel lined plate to drain.

   

   

6. Next, put the drained chicken pieces onto a large baking sheet.
7. Then, put about a 1/4 cup of tomato sauce on top of each piece of chicken followed by the parmesan cheese and shredded mozzarella cheese.

   

   

8. Next, place the baking sheet in the oven and bake at 400F for 20 minutes. Place oven on broil for 5 more minutes to brown the cheese a bit. Watch closely that it doesn’t burn and remove promptly. Salt to taste.

9. 

Make-ahead Instructions 

There are several ways to make this recipe ahead of time and reheat before serving.

To prepare, refrigerate and serve in the next day or two: 

Prepare the whole dish as mentioned in the instructions and put the the chicken parmesan in a single layer in baking sheets covered with aluminum foil in the refrigerator until ready to use.

Place the baking sheets with chicken parm covered in foil, in the oven for about 25 minutes and then take off the foil for the last 5 minutes so the cheese can brown just a bit. 

To prepare, freeze, thaw and warm up: 

Make the chicken cutlets ahead of time and place them in a plastic freezer zipper bag and put in your freezer for up to three months but, the longer they’re in there, the longer they’ll lose some freshness and flavor. Then, thaw the chicken and add the sauce and cheeses and follow instructions in previous step. 

To prepare, freeze, and warm up: 

Prepare the whole dish as mentioned in the instructions and put the the chicken parmesan in a single layer in baking sheets and cover tightly with aluminum foil. Place in the freezer until ready to use-1-3 days.

If too much air gets to the chicken, it will lose flavor and possibly become freezer burned. Place the baking sheets with chicken parm covered in foil, in the oven for about 45 minutes at 375F and then take off the foil for another 5 minutes so the cheese can brown just a bit. 

Pro Tips

• Use good quality chicken cutlets that are already sliced with even thickness. This will help with a predictable cooking time. Also, thinner cutlets taste better than thick.
• Use good quality tomato sauce. If you have time to make a batch of tomato sauce before making this recipe, I highly recommend it for the best flavor.
• Buy a mozzarella ball and shred it yourself to retain more of the cheese’s moisture.

Substitutions

• You may use plain bread crumbs and add some garlic powder and parsley flakes to it.
• You may use veal or pork cutlets to make this recipe instead of chicken.
• Use gluten-free Italian bread crumbs to make this recipe gluten-free. 

Side Dishes to Serve with Chicken Parmesan

• pasta with homemade tomato sauce or gravy
• Air Fryer Parmesan Green Beans
• Arugula Salad with Lemon Dressing and Shaved Parmesan
• Escarole Salad
• a simple green salad
• Crispy Air Fryer Garlic Bread

Storage

Put leftovers in an airtight container in the refrigerator for 3 days for maximum freshness or freeze for up to three months, although it will last up to six months in the freezer if stored properly.

This tasty chicken recipe you can make ahead for a weeknight dinner, a holiday or special occasion. 

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