Crispy Chicken with Melted Cheese

This classic Chicken Parmesan transforms ordinary chicken breasts into an extraordinary meal that satisfies even the pickiest eaters. The contrast between the crispy exterior and juicy interior, all topped with bubbling cheese and tangy marinara, creates the perfect bite every time.

I first made this Chicken Parmesan for my husband on our anniversary after we had to cancel our reservation at our favorite Italian restaurant. It was such a hit that we now prefer this homemade version to any restaurant offering.

Ingredients

• All purpose flour: Creates the first layer of the breading station ensuring the egg wash adheres properly
• Large eggs: Provide the moisture needed to help breadcrumbs stick perfectly to the chicken
• Panko breadcrumbs: Offer that extra crunch that makes restaurant quality chicken parm so satisfying
• Regular breadcrumbs: Work with the panko to create the perfect coating texture
• Parmesan cheese: Adds a nutty saltiness to the breading that elevates the entire dish
• Marinara sauce: Should be high quality as it significantly impacts the final flavor
• Mozzarella cheese: Creates that iconic stretchy cheese pull we all crave
• Fresh basil: Brightens the rich flavors with its aromatic freshness

Step-by-Step Instructions

Prepare the Chicken:

Pound chicken breasts between parchment paper until they reach an even half inch thickness. This step is crucial for even cooking and tenderness. Take your time here as unevenly pounded chicken will cook unevenly.

Create Your Breading Station:

Set up your flour, beaten eggs, and breadcrumb mixture in separate shallow dishes. The order matters here. Arrange them in a line so you can move efficiently from one station to the next without making a mess.

Bread the Chicken:

Dredge each chicken piece first in flour, coating both sides completely. Then dip into the egg mixture, allowing excess to drip off. Finally press firmly into the breadcrumb mixture, ensuring an even coating on all sides. The pressing motion helps the breadcrumbs adhere better.

Fry to Perfection:

Heat your oil to the proper temperature between 375 and 400 degrees. If the oil is not hot enough, the chicken will absorb too much oil and become greasy. Fry two pieces at a time to avoid overcrowding which would lower the oil temperature. Fry until golden brown on both sides, about 4 minutes per side.

Assemble and Bake:

Place the fried chicken on a baking sheet and top each piece with marinara sauce, mozzarella, and parmesan. The sauce should cover the chicken but not drown it. The cheese distribution should be even for that perfect melty finish.

Bake Until Bubbly:

Bake at 425 degrees for about 20 minutes until the cheese is completely melted and slightly browned in spots. This final baking step ensures the chicken is cooked through while melting the cheese to gooey perfection.

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My favorite part of this recipe is the moment the mozzarella gets just slightly browned on top. I watch through the oven door as the cheese bubbles and develops those beautiful golden spots. That visual cue tells me dinner is about to be spectacular.

Make Ahead Options

Chicken Parmesan works wonderfully as a make ahead meal. You can bread the chicken and refrigerate it up to 24 hours before cooking. Simply layer the breaded cutlets between sheets of parchment paper in an airtight container. When ready to cook, bring the chicken to room temperature for about 15 minutes before frying. This prep method actually improves the dish as it gives the breading time to adhere better to the chicken.

Perfect Pairings

A simple green salad with a vinaigrette dressing provides the perfect acidic contrast to the rich chicken parmesan. For a complete Italian inspired meal, serve your chicken parmesan over al dente spaghetti dressed lightly with extra marinara sauce. Garlic bread makes an excellent accompaniment as well, perfect for sopping up any extra sauce on your plate. For a lighter option, roasted vegetables like zucchini, bell peppers, and asparagus complement the flavors beautifully.

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The History Behind the Dish

Despite its name, Chicken Parmesan is not authentically Italian but rather Italian American. The dish evolved from Eggplant Parmesan, which is a traditional southern Italian recipe. Italian immigrants in America adapted the recipe using chicken instead of eggplant, which was more readily available and popular in their new home. This adaptation occurred primarily in the northeastern United States in the early 20th century, becoming a staple in Italian American restaurants by the 1950s.

Common Recipe Questions

→ How do I ensure my chicken parmesan has a crispy coating?

For an extra crispy coating, let the breaded chicken rest for 10-15 minutes before frying, which helps the coating adhere better. Make sure your oil is hot enough (375°F-400°F) before adding the chicken, and don't overcrowd the pan. For maximum crispiness, avoid pouring sauce directly over the entire breaded surface - leave some edges exposed.

→ Can I make chicken parmesan without frying?

Yes! For a lighter version, you can bake the breaded chicken instead of frying. Simply spray the breaded chicken pieces with cooking spray and bake at 425°F until golden and cooked through (about 20-25 minutes depending on thickness), then add the sauce and cheese and continue baking until melted.

→ What sides go well with chicken parmesan?

Classic accompaniments include spaghetti or other pasta tossed with marinara sauce, garlic bread, and a simple green salad with Italian dressing. For a lower-carb option, serve over zucchini noodles, roasted vegetables, or with a Caesar salad on the side.

→ Can I prepare chicken parmesan ahead of time?

Yes! You can bread the chicken in advance and refrigerate for up to 24 hours before cooking. Alternatively, fry the chicken, let it cool completely, then refrigerate. When ready to serve, top with sauce and cheese and bake until heated through and cheese is melted. The texture may be slightly less crispy when made ahead.

→ How do I know when my chicken parmesan is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). Since the chicken is pounded thin, it cooks quickly - about 4 minutes per side when frying, plus additional time in the oven. The exterior should be golden brown and crispy, and the cheese on top should be completely melted and lightly browned.

→ What type of cheese works best for chicken parmesan?

Traditional chicken parmesan uses a combination of mozzarella and parmesan cheese. The mozzarella provides that stretchy, melty quality, while parmesan adds sharp flavor. For best results, use freshly grated parmesan rather than pre-packaged, and whole milk mozzarella rather than part-skim for superior melting.