Chicken Parmesan with Panko and Mozzarella | CookOS

Chicken Parmesan

Name: Chicken Parmesan with Panko and Mozzarella
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Italian-American
Ingredients: 2 boneless, skinless chicken breasts; salt, to taste; freshly ground black pepper, to taste; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 cup panko breadcrumbs; 1/2 cup grated Parmesan cheese; 1/2 cup olive oil, for frying; 1 cup marinara sauce; 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese, for garnish; fresh basil leaves, for garnish

Chicken Parmesan is a classic Italian-American dish made by frying panko-breaded chicken breasts until golden, then baking them under marinara sauce and melted mozzarella for a bubbly, restaurant-quality finish.

🌍Italian-American 🏷️Chicken parmesan 🏷️Chicken parm 🏷️Comfort food 🏷️Fried chicken Mozzarella

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Total

20 min

Servings

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by thatdudecancook

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Ingredients

2 boneless, skinless chicken breasts
salt, to taste
freshly ground black pepper, to taste
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1/2 cup olive oil, for frying
1 cup marinara sauce
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese, for garnishoptional
fresh basil leaves, for garnishoptional

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Instructions

1
Place chicken breasts in a plastic bag and pound them to an even, thin consistency.
2
Season the chicken on both sides with salt and freshly ground black pepper.
3
Set up a three-stage breading station: one dish with flour, one with beaten eggs, and one with panko breadcrumbs mixed with 1/2 cup of grated Parmesan cheese.
4
Dredge each chicken cutlet in flour, then dip in the egg wash, and finally press firmly into the breadcrumb mixture to coat completely.
5
Heat olive oil in a large, oven-safe skillet over medium-high heat.
6
Shallow fry the chicken for 3 minutes per side, until golden brown and crispy.
7
Top each piece of chicken with marinara sauce, followed by a generous layer of shredded mozzarella cheese.
8
Place the skillet under the broiler until the cheese is melted, bubbly, and slightly browned.
9
Remove from the broiler and garnish with additional grated Parmesan cheese and fresh basil leaves before serving.

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Tips & Notes

Pro tips

Pound chicken breasts to uniform 1/4-inch thickness so they cook evenly and stay tender; thicker pieces risk dry meat before the coating crisps.
Fry at medium-high heat (around 350°F) until the coating is deep golden brown—this creates the signature crispy exterior that won't soften during baking.
Let fried chicken rest on paper towels for 1–2 minutes before topping with sauce to preserve crispness; add sauce and cheese only when ready to bake.
Bake just until the mozzarella is melted and bubbly (5–8 minutes at 400°F); overbaking dries out the chicken.

Substitutions

Panko breadcrumbs → regular breadcrumbs (texture will be less crispy; add 1 tbsp grated Parmesan to breadcrumb mixture for flavor)
Marinara sauce → tomato sauce or vodka sauce (works equally well; adjust seasoning to taste)
Mozzarella → provolone or a mix of mozzarella and Parmesan (bakes similarly; provolone adds sharper flavor)
Olive oil for frying → vegetable or canola oil (achieves same crispness; olive oil has lower smoke point but works if temperature is controlled)

Storage & make-ahead

Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven for 10–15 minutes until warmed through and cheese is melted again.

Common Questions

Can you make chicken parmesan ahead of time?

Yes. Bread and fry the chicken up to 8 hours ahead, refrigerate, then top with sauce and cheese and bake when ready to serve.

How do you keep chicken parmesan crispy?

Fry the breaded chicken completely until golden before adding sauce and cheese. Don't skip the frying step—it creates the crispy exterior that baking alone won't achieve.

What's the difference between chicken parmesan and chicken parmigiana?

They're the same dish; 'parmigiana' is the Italian name, 'parmesan' is the Americanized version. Both refer to breaded, fried chicken baked with sauce and cheese.