Chicken Parmesan
Crisp parmesan-crusted chicken cutlets baked under bright marinara and melted fresh mozzarella. The red-sauce classic, done right at home.
By Marisol Vance, Founder & Head of Recipe Development
Published June 5, 2026
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Servings
- 4
- Level
- Medium
Chicken Parmesan lives or dies by the crust, so we fry the cutlets first in a shallow layer of oil for a shatteringly crisp coating, then finish them in a hot oven with just enough sauce to flavor, not drown. A mix of panko and fine breadcrumbs gives both crunch and coverage, and plenty of grated parmesan in the breading means cheese in every bite, not just on top.
Slicing the breasts into thin, even cutlets is the key technique. They cook through before the crust darkens too much, and you get more golden surface per bite.
Serve over spaghetti with extra sauce, or tuck a cutlet into a toasted roll for a sandwich that is worth the napkins.
- Extra-crisp parmesan crust
- Thin cutlets cook evenly
- Sauce that never drowns
Ingredients
Directions
Heat the oven to 425 degrees F and set a wire rack on a rimmed baking sheet.
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