Crispy Chicken Parmesan: A Classic Dish with a Fresh Twist
This Chicken Parmesan recipe delivers the perfect balance of crispy, cheesy, and savory. By pounding the chicken breasts to an even thickness, you ensure they cook evenly and stay juicy. The combinati
This Chicken Parmesan recipe delivers the perfect balance of crispy, cheesy, and savoury flavours. By pounding the chicken breasts to an even thickness, you ensure they cook evenly and stay juicy. The combination of panko breadcrumbs and Parmesan cheese gives the chicken a crisp, golden coating. After a quick pan-fry, it's topped with fresh tomato sauce, cubed Mozzarella, and baked until bubbly. Finished with fresh basil, this dish is easy to prepare yet impressive enough for a special dinner.
Enjoy this restaurant-quality meal right at home!
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 large eggs
- 1 cup panko bread crumbs
- 3/4 cup grated Parmesan cheese, divided
- 3 tbsp flour
- 1/3 cup oil, for frying
- 1 cup tomato sauce (store-bought or homemade)
- 1 cup cubed Mozzarella cheese
- Fresh basil, for serving
Instructions
- 1
Preheat the oven to 450°F (230°C). Pound the chicken breasts to 1/2-inch (1.25cm) thickness. Thinner chicken will cook faster (around 10 minutes), and thicker pieces may need up to 15 minutes. Season with salt and pepper.
- 2
Coat the chicken with flour (I do this by gently sifting the flour on both sides), dip it in beaten eggs, and dredge it in a mixture of panko and Parmesan cheese.
- 3
Pan-fry until golden, about 2 minutes per side. Transfer to a baking dish lined with aluminium foil for easy cleanup.
- 4
Top with tomato sauce, cubed mozzarella, and Parmesan. Bake until the cheese bubbles and the internal temperature reaches 165°F (74°C). Garnish with basil before serving.
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