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Chicken Parmesan
Crispy breaded chicken smothered in marinara and melted cheese — the ultimate Italian-American comfort dish.
20 mins
25 mins
4 people
Italian-American
Chicken breasts
Pounded to 1cm thickness
4
Panko breadcrumbs
1 cup
Parmesan
Grated, mixed into breadcrumbs
1/2 cup
Eggs
Beaten
2
Flour
1/2 cup
Marinara sauce
1.5 cups
Mozzarella
Sliced
200g
Olive oil
4 tbsp
Italian seasoning
1 tsp
Garlic powder
1/2 tsp
🍽️ Commercial breader
→ Panko + parmesan mix
Crispier than regular breadcrumbs
🍽️ Commercial marinara
→ Homemade crushed tomato sauce
Better flavor control
Pound chicken to even 1cm thickness. Season both sides with salt, pepper, garlic powder.
💡 Pro Tip: Even thickness means even cooking — no dry edges and raw centers.
Set up breading station: flour, beaten egg, then panko+parmesan mix. Coat each piece in order.
💡 Pro Tip: Press firmly into breadcrumbs. Restaurants double-bread for extra crunch.
Pan-fry in olive oil over medium-high heat 3-4 mins per side until golden.
💡 Pro Tip: Don't move the chicken for the first 2 mins — it tears the breading.
Transfer to baking dish. Top each piece with marinara, then mozzarella slices.
💡 Pro Tip: Don't drown in sauce — restaurants add just a spoonful for flavor balance.
Broil at high heat for 3-4 mins until cheese is bubbly and spotty brown.
💡 Pro Tip: Watch closely under broiler — it goes from perfect to burnt in 60 seconds.
- ✓Pound the chicken — don't skip this step
- ✓Panko gives a much crispier crust than regular breadcrumbs
- ✓Broil don't bake to finish — gets the cheese perfectly bubbly
- ✓Less sauce is more — don't drown the crispy crust
- →Over spaghetti
- →As a sandwich
- →With garlic bread
- →With Caesar salad