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Homemade Crispy Chicken Parmesan (Parmigiana) photo

Crispy Chicken Parmesan (Parmigiana)

This Crispy Chicken Parmesan is a comforting classic! Juicy chicken fillets topped with rich sauce and gooey cheese make for a perfect meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 2 large eggs
  • 1 tablespoon garlic minced
  • 2 tablespoons fresh parsley chopped
  • 1/4 teaspoon salt to season
  • 3 large chicken breasts halved horizontally to make 6 fillets
  • 1 cup Panko breadcrumbs
  • 1/2 cup Italian or golden breadcrumbs
  • 1/2 cup fresh grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 cup olive oil for frying
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 2 teaspoons garlic minced
  • 14 ounces tomato puree (Passata)
  • 1/4 teaspoon salt to taste
  • 1/4 teaspoon black pepper to taste
  • 1 teaspoon dried Italian herbs
  • 1 teaspoon sugar (optional)
  • 8 ounces mozzarella cheese sliced or shredded
  • 1/3 cup fresh shredded Parmesan cheese
  • 2 tablespoons fresh basil or parsley chopped

Equipment

  • Large skillet
  • Baking dish
  • Meat mallet or rolling pin
  • Mixing bowls
  • Whisk

Method
 

Make Crispy Chicken Parmesan (Parmigiana):
  1. Start by preparing your chicken fillets. Place the halved chicken breasts between two pieces of plastic wrap and gently pound them to an even thickness of about 1/2 inch.
  2. In a mixing bowl, whisk together the eggs, minced garlic, chopped parsley, and salt. Dip each chicken fillet into the egg mixture, ensuring they are fully coated. Let them sit while you prepare the breading.
  3. In a shallow dish, combine the Panko breadcrumbs, Italian breadcrumbs, fresh grated Parmesan cheese, garlic powder, and onion powder. Mix well to combine all the ingredients evenly.
  4. Take each marinated chicken fillet and dredge it in the breadcrumb mixture. Press down gently to ensure the breadcrumbs adhere well to the chicken. Set aside on a plate while you heat the oil.
  5. In a large skillet, heat olive oil over medium-high heat. Once the oil is hot, add the breaded chicken fillets in batches, making sure not to overcrowd the pan. Fry for about 4-5 minutes on each side, or until golden brown and cooked through.
  6. In the same skillet, add olive oil and sauté the chopped onion until translucent. Add minced garlic and cook for an additional minute until fragrant. Pour in the tomato puree and season with salt, black pepper, dried Italian herbs, and sugar if desired. Let the sauce simmer for about 10 minutes to blend the flavors.
  7. Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of the tomato sauce on the bottom. Place the fried chicken fillets on top, then pour the remaining sauce over the chicken. Top with mozzarella cheese and sprinkle with fresh shredded Parmesan cheese.
  8. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden. For an extra crispy top, you can broil the dish for the last 2-3 minutes.
  9. Once out of the oven, sprinkle with fresh chopped basil or parsley for a pop of color and flavor. Serve your Crispy Chicken Parmesan over a bed of spaghetti or with a side salad for a complete meal.

Notes

  • For a lighter version, bake the breaded chicken at 400°F (200°C) for about 20 minutes.
  • Use homemade marinara sauce for a richer flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.