Homemade chicken parmesan recipe featuring a crust made of panko bread crumbs mixed with Parmesan cheese. Topped with marinara and fresh Mozzarella.
Bring a large pot of heavily salted water to a roaring boil over high heat, and cook pasta according to package directions.
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.
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.
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.
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.
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.
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.
Broil just until cheese is melted and begins to bubble. Watch closely under the broiler. Do not step away. Remove chicken from the oven.
Serve with a side of spaghetti topped with marinara sauce. Enjoy.