Crispy Golden Chicken Parmigiana
Tender chicken cutlets pounded thin, coated in a shattering Panko-Parmigiano crust, and pan-fried to a deep golden crunch. Nestled on a bed of bright marinara and blanketed with stretchy, molten mozzarella, this is Italian-American comfort at its absolute finest.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1 1/2 cups Panko breadcrumbs
+ 9 more ingredients
Instructions
Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or heavy skillet, pound them to an even 1/2 inch thickness. Season both sides generously with salt and pepper.
Set up a breading station with three shallow dishes: flour in the first, beaten eggs in the second, and a mixture of Panko, 1/2 cup Parmigiano, oregano, and garlic powder in the third.
Dredge each chicken breast in flour, shaking off excess. Dip into the egg, letting excess drip off. Press firmly into the Panko mixture, coating evenly on all sides.
Heat vegetable oil in a large oven-safe skillet over medium-high heat until it shimmers. Fry the chicken cutlets for 3-4 minutes per side until deep golden brown and cooked through. Work in batches to avoid crowding. Transfer to a paper towel-lined plate.
Preheat oven to 425 degrees F. Spread 1 cup of marinara sauce in the bottom of a baking dish. Arrange the fried cutlets on top. Spoon remaining marinara over each cutlet, leaving the edges of the crust exposed so they stay crispy.
Layer the fresh mozzarella slices over the sauce and sprinkle with the remaining 1/4 cup Parmigiano and red pepper flakes.
Bake for 12-15 minutes until the mozzarella is melted, bubbling, and developing golden spots.
Remove from oven and scatter fresh basil leaves over the top. Let rest for 5 minutes before serving.
Nutrition Estimate
Per serving • Estimated by Blinner AI