Best Chicken Parmesan

I learned to make this Best Chicken Parmesan at home when I wanted the bubbly, saucy comfort of an Italian restaurant without the wait. It’s a classic: crisp, golden breaded cutlets under a blanket of tangy tomato sauce and molten cheeses. Families pull it out for weeknight dinners, date nights, or when you want something that feels special but isn’t fussy. If you like rich, bundled-up mains, you might also enjoy a different kind of crowd-pleaser like this buffalo chicken dip with cottage cheese for a starter.

Why you’ll love this dish

This version balances a crunchy, well-seasoned crust with a bright tomato sauce and two melty cheeses. It’s fast enough for a weeknight if you prep a bit in advance, but hearty enough to serve company. The recipe is forgiving: you can shallow-fry the cutlets or bake them for a lighter finish, and the sauce comes together while the chicken rests. Kid-approved, filling, and great for leftovers, it hits the comfort-food sweet spot without demanding complicated technique.

How this recipe comes together

Before you dive into the details, here’s a quick roadmap so the kitchen feels calm:

• Pound or buy thin boneless cutlets so they cook evenly.
• Set up a three-step dredge: flour, egg, panko. This creates the ideal crunchy coating.
• Pan-fry the cutlets until golden, then move them to a baking dish.
• Use the skillet to sauté onion and garlic, add crushed tomatoes and herbs, and simmer briefly.
• Spoon sauce over each cutlet, top with shredded mozzarella and grated parmesan, then bake until the cheese is melted and bubbly.
  This sequence keeps hot oil and oven time coordinated so nothing overcooks and the cheese gets perfectly gooey.

What you’ll need

• 6 Chicken cutlets, boneless skinless
• 2 large sprigs Basil, fresh (plus extra for garnish)
• 1 Basil, fresh (if you prefer very herb-forward sauce)
• 6 Garlic cloves, minced
• 1 tsp Garlic powder (optional, for extra savory depth)
• 28 oz Tomatoes, crushed or whole and broken up in the pan
• 1 Yellow onion, small, finely chopped
• 2 Eggs, large, beaten
• 3/4 cup All-purpose flour
• 2 Black pepper, to taste
• 2 Kosher salt, divided
• 3 tbsp Olive oil, extra-virgin (for sauce and finish)
• 1 cup Vegetable oil (for frying)
• 1 cup Panko bread crumbs (gives extra crunch)
• 1 cup Mozzarella, shredded or sliced
• 2 cup Parmesan, finely grated
  Notes: If you want gluten-free, swap the flour and panko for a certified gluten-free mix. Low-sodium canned tomatoes help control salt.

Step-by-step instructions

1. Preheat the oven to 375°F (190°C).
2. Season the chicken cutlets evenly with kosher salt and black pepper.
3. Set up a dredging station: flour in one shallow dish, beaten eggs in another, and panko in a third. Coat each cutlet in flour, shake off excess, dip into the eggs, then press into panko until fully coated.
4. Heat the olive oil and vegetable oil together in a large skillet over medium heat. When the oil shimmers, fry the breaded chicken until golden brown, about 3–4 minutes per side. Work in batches if needed to avoid overcrowding.
5. Transfer the fried cutlets to a baking dish in a single layer.
6. In the same skillet, reduce heat to medium-low and add the chopped onion and minced garlic. Sauté until the onion is softened and fragrant, about 3–4 minutes. Stir in the crushed tomatoes, torn basil leaves, garlic powder (if using), and a pinch of salt. Let the sauce simmer gently for 8–10 minutes to meld flavors.
7. Spoon the tomato sauce over each fried cutlet, then arrange mozzarella and a generous sprinkle of parmesan on top.
8. Bake in the preheated oven for 20–25 minutes, until the cheese is melted and bubbly and the sauce is set around the edges.
9. Remove from the oven, garnish with fresh basil, and serve hot.

   

How to plate and pair

Serve the cutlets whole on warmed plates. For classic pairing, place the chicken over a bed of al dente spaghetti tossed lightly with olive oil and garlic, then spoon extra sauce around the edge. For lighter sides, a crisp arugula salad with lemon and shaved parmesan provides a peppery contrast. Garlic bread, roasted seasonal vegetables, or simple buttered noodles are also excellent companions. If you want a showstopper, slice the cutlets and fan them for a family-style platter.

For a ready-to-serve appetizer that complements the rich main, consider keeping a chilled dip on the table like the buffalo chicken dip with cottage cheese, which is great for guests while the entrée finishes in the oven.

Storage and reheating tips

Cool leftover chicken to room temperature no longer than two hours after cooking. Store in an airtight container in the refrigerator for up to 3–4 days. To reheat, place cutlets in a 350°F (175°C) oven for 10–15 minutes, uncovered, until warmed through and the topping is bubbly. For freezer storage, wrap individual pieces tightly in plastic wrap and foil, then freeze up to 2 months. Thaw overnight in the fridge before reheating. Always reheat to an internal temperature of 165°F (74°C) for safety.

Pro chef tips

• Pound cutlets to an even thickness (about 1/2 inch) for uniform cooking.
• Dry the chicken with paper towels before seasoning so the breading adheres.
• Use a blend of olive and vegetable oil for frying: olive oil adds flavor and vegetable oil raises the smoke point.
• Don’t skip resting fried cutlets on a rack briefly before saucing; this helps keep the crust from steaming soggy.
• Grate your own parmesan—pre-grated cheese often contains anti-caking agents that prevent ideal melting.

Creative twists

• Lemon-Basil: Stir a teaspoon of lemon zest into the sauce for brightness.
• Herb-Crust: Mix finely chopped fresh parsley and basil into the panko for extra aroma.
• Lighter bake: Skip frying and bake breaded cutlets at 425°F (220°C) on a wire rack for 15–20 minutes, flipping once.
• Mushroom & Spinach: Sauté sliced mushrooms and baby spinach into the sauce for an earthy lift.
• Dairy-free: Swap mozzarella and parmesan for plant-based melts and nutritional yeast for a cheesy flavor.

Helpful answers

Q: How long does this take from start to finish?
A: Active prep is about 25–30 minutes (pounding, breading, frying). With simmering and baking, total time runs 55–70 minutes.

Q: Can I make the tomato sauce ahead?
A: Yes. The sauce can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months. Reheat gently before spooning over the cutlets.

Q: Will the breading stay crisp if I assemble ahead of time?
A: If you assemble with sauce and cheese and refrigerate, the crust will soften. To preserve crispness, store fried cutlets separately and assemble right before baking.

Q: What’s the best way to tell the chicken is cooked through?
A: Use an instant-read thermometer in the thickest part of a cutlet; it should read 165°F (74°C).

Q: Any good substitutions for panko?
A: Regular breadcrumbs work, or crushed cornflakes for extra crunch. For gluten-free, use certified gluten-free breadcrumbs.

Conclusion

For a dependable, homey main that impresses without stress, this Best Chicken Parmesan hits all the marks: crunchy, saucy, and cheesy. If you’d like a video-driven version to follow along with visuals, check this Chicken Parmesan Recipe (with Video) – Allrecipes for an alternate method and helpful step-by-step footage.

Best Chicken Parmesan

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• Author: amir_hassan
• Total Time: 55 minutes
• Yield: 4 servings
• Diet: N/A

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Description

A classic Italian dish featuring crispy breaded chicken cutlets topped with a tangy tomato sauce and two melty cheeses.

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Ingredients

• 6 Chicken cutlets, boneless skinless
• 2 large sprigs Basil, fresh (plus extra for garnish)
• 6 Garlic cloves, minced
• 1 tsp Garlic powder (optional)
• 28 oz Tomatoes, crushed or whole
• 1 small Yellow onion, finely chopped
• 2 large Eggs, beaten
• 3/4 cup All-purpose flour
• 2 Black pepper, to taste
• 2 Kosher salt, divided
• 3 tbsp Olive oil, extra-virgin
• 1 cup Vegetable oil (for frying)
• 1 cup Panko bread crumbs
• 1 cup Mozzarella, shredded or sliced
• 2 cup Parmesan, finely grated

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Instructions

1. Preheat the oven to 375°F (190°C).
2. Season the chicken cutlets evenly with kosher salt and black pepper.
3. Set up a dredging station: flour in one shallow dish, beaten eggs in another, and panko in a third. Coat each cutlet in flour, shake off excess, dip into the eggs, then press into panko until fully coated.
4. Heat the olive oil and vegetable oil together in a large skillet over medium heat. Fry the breaded chicken until golden brown, about 3–4 minutes per side.
5. Transfer the fried cutlets to a baking dish in a single layer.
6. In the same skillet, reduce heat to medium-low and add the chopped onion and minced garlic. Sauté until softened, about 3–4 minutes.
7. Stir in crushed tomatoes, torn basil leaves, garlic powder (if using), and a pinch of salt. Let the sauce simmer gently for 8–10 minutes.
8. Spoon the tomato sauce over each cutlet, then arrange mozzarella and a sprinkle of parmesan on top.
9. Bake for 20–25 minutes until the cheese is melted and bubbly.
10. Remove from the oven, garnish with fresh basil, and serve hot.

Notes

For gluten-free, swap flour and panko for a certified gluten-free mix. Low-sodium canned tomatoes help control salt.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian