Chicken Parmesan

Crispy Chicken Parmesan baked until golden brown and cooked through.

Why You'll Love This Recipe

• Classic Italian-American comfort food made properly at home.
• Shatter-crisp coating that stays crunchy under the sauce.
• Restaurant presentation that's easier than it looks.
• Freezes beautifully unsauced for future weeknight wins.
• Universal crowd-pleaser for both kids and adults.

Ingredient Notes

• Panko bread crumbs (especially Italian-seasoned) crisp up far better than regular bread crumbs.
• Low-moisture shredded mozzarella melts cleanly; fresh mozzarella weeps water and turns the coating soggy.
• A good jarred marinara is fine — Rao's, Victoria, or any short-ingredient brand works.

Ingredient Substitutions

• Chicken cutlets, pork cutlets, or even thick portobello caps in place of breasts.
• Gluten-free panko works one-for-one for a gluten-free version.
• Provolone or fontina can swap in for mozzarella for a sharper bite.

Equipment Needed

• 3 shallow dredging dishes
• Large oven-safe skillet
• 9×13-inch baking dish
• Meat mallet
• Tongs
• Large pot for pasta

Prep Tips

• Pound the chicken to an even ½ inch — it cooks faster and stays juicy.
• Set up your three-stage dredging station before turning on the stove.
• Preheat the broiler while you fry so it's ready when the chicken goes in.

Instructions

1. 1

   Gather and prep: 1 lb chicken, 1 cup flour, 1 large egg, 1 bread crumbs, 1 cup parmesan cheese, 1 cup shredded cheese, 1 medium tomato, diced, 3 cloves garlic, minced. mince the garlic, and grate the parmesan before you start cooking.

2. 2

   Preheat oven to 425°F.

3. 3

   Bread seasoned chicken, place on baking sheet, and bake 20-25 minutes until chicken reaches 165°F.

4. 4

   Top with sauce and cheese during final 5 minutes.

Artsi Pro Tips

• Pound the chicken to an even ½ inch — it cooks faster and stays juicy under the cheese.
• Leave a strip of crisp coating exposed around each cutlet by only saucing the center. It's the difference between Chicken Parm and soggy Chicken Parm.
• Low-moisture mozzarella melts cleanly. Fresh mozzarella releases too much water for this preparation.

Common Mistakes

• Drowning the cutlet in sauce — leaves the coating soggy. Sauce only the center, leaving crispy edges exposed.
• Crowding the pan during frying, which drops the oil temperature and gives a pale, greasy coating.
• Walking away from the broiler — cheese goes from golden to burnt in 30 seconds.

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