Chicken Parmesan
Breaded chicken smothered in marinara and melted cheese — crispy on the outside, tender inside, pure heaven.
Main Dish · Prep 20 min · Cook 25 min · Serves 4 · Medium · By Tina · Published
Ingredients
- 4 medium chicken breast, pounded thin
- 1/2 cup all-purpose flour, for dredging
- 2 large eggs, beaten
- 1 cup breadcrumbs, panko preferred
- 1/2 cup Parmesan cheese, grated
- 2 cups marinara sauce
- 225 g mozzarella cheese, sliced
- 3 tbsp olive oil, for frying
- 1/4 cup fresh basil, for garnish
- 1 tsp salt
- 1/2 tsp black pepper
The Crunchiest, Cheesiest Comfort Food
Chicken Parmesan is one of those dishes I genuinely never get tired of. I've made it hundreds of times and I still get excited when that first piece comes out of the pan, all golden and crackling. My version focuses on getting the crispiest possible coating that stays crunchy even under the sauce.
Prepping the Chicken Perfectly
Start by butterflying thick chicken breasts or pounding them to an even 1.5cm thickness. This is non-negotiable -- uneven chicken means uneven cooking. Season generously with salt and pepper on both sides.
The Three-Station Breading
Set up your classic breading station: flour seasoned with garlic powder and paprika, beaten eggs with a splash of milk, and a mix of panko breadcrumbs with grated Parmesan. The Parmesan in the breadcrumbs is my secret weapon. It browns beautifully and adds incredible flavour. Press the crumbs firmly onto each piece.
Pan-Fry Then Bake
Heat olive oil in a large oven-safe pan over medium-high heat. Fry each breast for 3-4 minutes per side until deeply golden. Then spoon marinara sauce over each piece, add slices of fresh mozzarella, and slide the whole pan into a 200°C/400°F oven for 15 minutes until the cheese is bubbling and golden.
The Finish
Let it rest for just a minute, then top with torn fresh basil and a sprinkle of Parmesan. Serve over spaghetti or with crusty bread to soak up every drop of sauce.
Tina's Tips
- Pound the chicken evenly -- this is the single most important step for consistent results
- Use panko mixed with grated Parmesan for a coating that stays crispy under the sauce
- Don't flip the chicken more than once in the pan; let that crust develop undisturbed
- Fresh mozzarella beats shredded every time for that gorgeous, stretchy melt
- Rest for one minute before cutting so the juices redistribute
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