Chicken Parmesan made with crispy breaded chicken breasts, marinara sauce, melted mozzarella, and grated Pecorino Romano. This classic chicken parmigiana recipe delivers golden crust, juicy chicken, and rich tomato flavor. A popular Italian-American dinner idea perfect for family meals, weeknight dinners, or serving with pasta, salad, and garlic bread.

Table of Contents

Ingredients

2½ cups panko breadcrumbs
2 garlic cloves, grated or finely minced
2 tablespoons fresh Italian flat-leaf parsley, finely chopped
1 cup Pecorino Romano, finely grated and divided, plus more for serving
Kosher salt
Freshly ground black pepper
3 large eggs
1 cup all-purpose flour
3 boneless, skinless chicken breasts, sliced lengthwise to make 6 cutlets
Olive oil, for frying
12–16 oz fresh mozzarella, thinly sliced
3 cups marinara sauce, plus more for serving
Fresh basil leaves, for garnish

Instructions

In a shallow bowl, combine the panko breadcrumbs, garlic, parsley, and ¼ cup Pecorino Romano. Season with salt and pepper and mix well, rubbing the garlic evenly into the breadcrumbs.
In a second shallow bowl, whisk the eggs with ½ cup Pecorino Romano, a pinch of salt and pepper, and 1 tablespoon water until smooth.
Place the flour in a third shallow bowl and season lightly with salt and pepper.
Pound each chicken cutlet between plastic wrap until evenly thick. Season both sides with salt and pepper.
Dredge each cutlet in flour, shaking off excess, then dip into the egg mixture, and finally coat well in the breadcrumb mixture, pressing gently to adhere. Place on a plate and repeat. Let rest for 15 minutes to set the breading.
Preheat the oven to 450°F (230°C). Heat a generous layer of olive oil in a large heavy skillet over medium heat.
Fry the chicken in batches until golden brown and crispy on both sides. Transfer to a rack or paper towels to drain.
Arrange the chicken on a baking sheet. Top each piece with 2–3 slices of mozzarella, leaving some crispy edges exposed.
Bake for about 10 minutes, until the cheese is fully melted. Broil briefly if desired to lightly brown the cheese.
Meanwhile, heat the marinara sauce until hot. Spoon sauce onto plates, place the chicken on top, and finish with extra grated cheese and fresh basil. Serve immediately.

Tips

Let the breaded chicken rest before frying to prevent the coating from falling off.
Use fresh mozzarella for better melt and texture.
Keep the oil at medium heat to avoid burning the breadcrumbs.

Variations and Substitutions

Swap Pecorino Romano for Parmigiano Reggiano.
Use chicken thighs instead of breasts for a juicier result.
Bake the breaded chicken instead of frying for a lighter version.

FAQs

Can I make chicken parm ahead of time?
You can bread and fry the chicken in advance, then bake with cheese just before serving.

Why is my chicken not crispy?
The oil may not have been hot enough, or the pan may have been overcrowded.

Can I freeze chicken parmesan?
Freeze the cooked chicken without sauce or cheese, then reheat and finish in the oven.

Serving Suggestions

Serve with spaghetti or linguine and extra marinara sauce.
Pair with a simple green salad or roasted vegetables.
Add garlic bread or focaccia on the side.

Why You’ll Love This Recipe

Extra-crispy breading with tender, juicy chicken.
Balanced flavors from cheese, herbs, and marinara.
Classic Italian-American comfort food made at home.