5 from 4 votes
Best Chicken Parmesan Recipe
Best Chicken Parmesan
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
 

Homemade chicken parmesan recipe featuring a crust made of panko bread crumbs mixed with Parmesan cheese. Topped with marinara and fresh Mozzarella.

Course: Main Course
Cuisine: Italian
Ingredients
  • 1 pound thin spaghetti
  • 8 ounces Bocconcini (fresh Mozzarella), cut into thin slices
  • 2 cups canola oil
  • 2 pounds chicken cutlets thinly sliced chicken breasts
  • 1 cup all-purpose flour
  • 4 teaspoons Kosher salt, separated
  • 2 teaspoon black pepper, separated
  • 2 large eggs slightly beaten
  • 2/3 cup whole milk
  • 1 cup panko breadcrumbs
  • 1 cup Parmesan cheese freshly ground or grated
  • 1 tablespoon fresh parsley minced (optional)
  • 2 1/2 cups homemade or store-bought marinara sauce
Instructions
  1. Bring a large pot of heavily salted water to a roaring boil over high heat, and cook pasta according to package directions.

  2. Lay Bocconcini slices evenly across a layer of paper towels, and top with an additional layer of paper towels, to absorb excess water.
  3. For the chicken, in a large saute pan or skillet, heat oil over medium-high heat until it reaches 350°-375°. 


    Have ready a cookie sheet lined with paper towels, topped with a cooling rack. 

    In an assembly line, also have ready three breading pans, pie plates or shallow baking dishes.

  4. In the first pan mix together flour, 2 teaspoons Kosher salt and 1 teaspoon pepper. In the next pan, whisk together eggs and milk. In the third pan, mix together breadcrumbs and Parmesan.

  5. Dab any excess moisture off of the chicken with a paper towel. Sprinkle with 2 teaspoons of salt and 1 teaspoon of pepper evenly across the chicken cutlets.

  6. Begin dredging the chicken by coating both sides of each cutlet in the seasoned flour, then the egg mix, followed by the panko and Parmesan mixture. 

  7. Carefully place cutlets in the oil, and fry for 2 ½ minutes on each side or until cooked through, taking care not to overcrowd the chicken in the pan. Transfer to the cooling rack.

  8. Turn on broiler. Place chicken on broiler-safe pan. Spoon about a 2 tablespoons of marinara over each cutlet, top with Mozzarella and garnish with parsley, if desired. 

  9. Broil just until cheese is melted and begins to bubble. Watch closely under the broiler. Do not step away. Remove chicken from the oven.

  10. Serve with a side of spaghetti topped with marinara sauce. Enjoy.