Breaded chicken parmesan is a beloved Italian-American classic: crisp, breaded chicken cutlets topped with tangy marinara and melted mozzarella. It’s a comforting, crowd-pleasing meal that works equally well for a busy weeknight or a special dinner. Serve it over pasta, tuck it into a sandwich, or pair it with a simple salad for a complete plate. This version is straightforward to make, reliably delicious, and easy to adapt to your tastes.
Italian comfort food runs the gamut from braciole to homemade meatballs, but chicken parmesan consistently ranks near the top of the list. Some people prefer variations like chicken cordon bleu, but a warm, breaded chicken parm loaded with sauce and cheese is hard to beat.
The dish we call chicken parmesan was developed in the United States, inspired by the older Italian eggplant parmesan. Over time it has spawned countless family recipes and restaurant takes — this is a clear, flavorful version that I often make for guests and special occasions.
There’s something irresistible about thin chicken cutlets dipped in flour, egg and breadcrumbs, pan-fried until golden, then finished with sauce and melty cheese. It’s simple technique with a big payoff: crispy exterior, tender chicken and gooey topping.
Why You Will Love This Recipe
- Crispy and cheesy – Golden-brown breading contrasts with gooey melted mozzarella for classic comfort-food satisfaction.
- Family-friendly – A familiar, crowd-pleasing meal that works for weeknights or entertaining.
- Versatile – Serve it over pasta, on a roll, or alongside roasted vegetables or a salad.
Ingredient Notes
- Chicken breasts – Pound to about ½ inch for even cooking and a tender bite. Thin cutlets cook quickly and crisp up nicely.
- Italian breadcrumbs – Pre-seasoned Italian breadcrumbs add herb and garlic notes; swap panko if you want extra crunch.
- Parmesan cheese – Freshly grated parmesan works best for flavor and texture in the breading and as a topping.
- Dried oregano and thyme – Classic Italian herbs that deepen the breadcrumb seasoning and complement the marinara.
- Garlic powder, salt and pepper – Simple seasoning that brings out the chicken’s flavor without overpowering it.
- Flour and eggs – Set up a three-step dredge (flour → egg → breadcrumbs) so the coating adheres and browns evenly.
- Vegetable oil – Use a neutral, high-smoke-point oil for frying to get a crisp, golden crust.
- Fresh mozzarella – Sliced fresh mozzarella melts to a creamy, stretchy finish; thin slices cover the chicken evenly.
- Marinara sauce – Store-bought marinara saves time; choose a good-quality jar or use your own homemade sauce.
- Fresh basil – A final sprinkle of basil adds bright aroma and color.
Ingredient Swaps
Swap ingredients to suit dietary needs or flavor preferences:
- Use turkey cutlets instead of chicken for a lighter protein option.
- Panko breadcrumbs give a lighter, crunchier crust than standard Italian breadcrumbs.
- Substitute fresh herbs for dried ones, using about three times the amount of fresh for equivalent flavor.
- Try provolone, fontina, or shredded mozzarella if you don’t have fresh mozzarella on hand.
How to Make Breaded Chicken Parmesan
Full ingredient amounts and step-by-step instructions are provided in the recipe card below.
Step 1: Pound chicken to about ½ inch thickness or use thin cutlets.
Step 2: Dredge each piece in flour to start the coating.
Step 3: Dip the floured chicken in beaten egg to bind the crumbs.
Step 4: Coat thoroughly in the breadcrumb mixture so each cutlet is evenly covered.
Step 5: Fry the breaded chicken in a hot skillet with about ¼ inch of oil, roughly 3 minutes per side, until golden brown.
Step 6: Arrange browned cutlets in a greased 9×13-inch dish over a layer of marinara. Sprinkle with remaining parmesan, spoon more sauce, then top with mozzarella.
Step 7: Bake at 450°F for about 15–20 minutes until the chicken is cooked through and the cheese is bubbling and lightly browned. Finish with fresh basil.
Side Dish Options
Classic pairings include fettuccine Alfredo or simple spaghetti, but lighter or vegetable-forward sides work well too. Try brown-butter mashed potatoes, garlic mashed cauliflower, or roasted potatoes and broccoli. Roasted Brussels sprouts, carrots and green beans, or grilled asparagus are all excellent complements.
FAQs
Yes. A good-quality jarred marinara is convenient and works well. Homemade sauce is also great if you have it.
Italian breadcrumbs give seasoning and crunch; panko produces a lighter, airier crust. You can mix them to get the texture you prefer.
Yes. Lightly spray the breaded cutlets with cooking spray and bake at 400°F for 20–25 minutes, flipping halfway, until golden and cooked through.
Use gluten-free flour and breadcrumbs to adapt the recipe for a gluten-free diet.
You can bread and sauté the cutlets, place them in the baking dish with sauce and cheese, cover, and refrigerate for up to 24 hours. Add a few extra minutes to baking if chilled.
Store in an airtight container in the refrigerator for 3–4 days, or freeze for 2–3 months.
Pro Tips / Recipe Notes
- Pound the chicken so each piece is thin and cooks evenly. Thin cutlets give the best texture.
- Use freshly grated parmesan for topping and in the breadcrumb mix; it melts and flavors better than pre-shredded varieties.
- Fry in batches so the oil temperature stays steady and each cutlet crisps properly.
- Leftovers store well in the fridge for a few days and also freeze nicely for longer storage.
Other Recommended Chicken Recipes
- Chicken Rollatini
- Chicken Saltimbocca
- Chicken Schnitzel
- Lemon Chicken Piccata
If you try this breaded chicken parmesan, please leave a comment to share how it turned out. For a lighter option, consider chicken pizzaiola or other lean chicken recipes. Follow food creators and recipe sites directly on social channels to discover more variations and tips.
Breaded Chicken Parmesan
Ryan BeckIngredients
- 4 boneless chicken breasts (pounded to ½ inch thickness)
- 1 ½ cups Italian breadcrumbs
- ¾ cup grated Parmesan, divided
- 2 tablespoons dried oregano
- 2 tablespoons dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¾ cup all-purpose flour
- 3 large eggs, beaten
- Vegetable oil for frying
- 8 oz fresh mozzarella, sliced
- 2 cups store-bought marinara sauce
- 2 tablespoons chopped basil for topping
Instructions
- Preheat the oven to 450°F. In a large shallow bowl, combine breadcrumbs, ½ cup grated Parmesan, oregano, thyme, garlic powder, salt and pepper. Whisk the eggs in a separate bowl and place the flour in a third bowl.
- Heat oil in a large skillet to about ¼ inch depth over medium heat. Pound the chicken to ½ inch thickness or use thin cutlets. Dredge each piece in flour, then egg, then the breadcrumb mixture, coating completely.
- Fry the breaded chicken in the hot skillet until golden, about 3 minutes per side. Work in batches to avoid crowding.
- Lightly brush a 9×13-inch baking dish with olive oil and spread a thin layer of marinara on the bottom. Arrange the browned cutlets in the dish. Sprinkle each with remaining Parmesan, spoon additional marinara over the top, then add slices of mozzarella.
- Bake for 15–20 minutes until the chicken is cooked through and the cheese is bubbly and lightly browned. Garnish with chopped basil and serve.
Notes
- Pound the chicken so it cooks evenly and quickly; thin cutlets yield the best results.
- Freshly grated Parmesan and fresh mozzarella improve flavor and meltability compared with pre-shredded varieties.
- Fry in batches so the oil stays hot and the crust stays crisp.
- Store leftovers in an airtight container in the fridge for 3–4 days or freeze for up to 2–3 months.
Nutrition
Serving: 1 chicken breast • Calories: 519 kcal • Carbohydrates: 22 g • Protein: 48 g • Fat: 27 g • Saturated Fat: 8 g • Sodium: 548 mg • Fiber: 4 g