Chicken Parmesan with Crispy Breading

My tiny apartment kitchen smelled incredible as I attempted Chicken Parmesan for the first time, breadcrumbs scattered everywhere like edible confetti. I had just moved in and was determined to cook something that felt like a proper Sunday dinner, even if it was just a Tuesday. The chicken was thicker than I expected, and I remember my arm actually getting tired pounding those cutlets. When everything came out of the oven bubbling and golden, I stood there for a moment just looking at it.

Last winter my sister came over after a terrible week at work, so I made this and she took one bite and got quiet. That's how I knew it was working. We sat at my counter with our bowls of pasta and chicken, talking about nothing important while snow fell outside, and somehow this dish turned a random Tuesday into something that felt like a memory.

Ingredients

• 4 boneless skinless chicken breasts: Pounding these thin is the secret to even cooking and that perfect tender bite
• Salt and black pepper: Season generously at every step because each layer needs its own attention
• 1 cup all-purpose flour: This creates the base that helps everything stick, so do not skip it
• 2 large eggs mixed with 2 tablespoons milk: The milk makes the egg wash slightly creamier and helps the breadcrumbs adhere better
• 1 1/2 cups Italian-style breadcrumbs: The herbs already mixed in save you a step and add extra flavor
• 1/2 cup grated Parmesan cheese: Mix this right into your breading for salty, nutty depth throughout the crust
• 2 cups marinara sauce: Homemade is lovely but a good jarred sauce works perfectly fine when you are short on time
• 2 cloves garlic minced: Fresh garlic bloomed in oil transforms even simple sauce into something special
• 1 tablespoon olive oil: For sautéing the garlic and building flavor in your sauce
• 1 teaspoon dried oregano and basil each: Dried herbs work beautifully here and hold up better than fresh in the sauce
• 1 1/2 cups shredded mozzarella cheese: Low-moisture part-skim gives you that perfect melt without too much oil
• 1/4 cup grated Parmesan for topping: This creates those crispy, salty golden patches everyone fights over
• 350 g spaghetti or linguine: The long noodles catch all that sauce and cheese beautifully

Instructions

Get everything ready:

Preheat your oven to 400°F and line a baking sheet, then pound those chicken breasts between plastic wrap until they are an even 1/2 inch thick

Set up your breading station:

Arrange three shallow bowls with flour, beaten eggs whisked with milk, and breadcrumbs mixed with Parmesan so you can move through them efficiently

Coat the chicken:

Dredge each cutlet in flour, dip it in the egg wash letting excess drip off, then press it firmly into the breadcrumb mixture until completely coated

Sear until golden:

Heat oil in a large skillet over medium-high heat and fry chicken for 2-3 minutes per side until beautifully browned and crispy

Build your sauce:

In a saucepan, warm olive oil and sauté garlic for one minute until fragrant, then add marinara with oregano and basil and let it simmer

Assemble and bake:

Spread sauce in your baking dish, arrange chicken on top, spoon more sauce over each piece, and generously cover with mozzarella and extra Parmesan

Melt and bubble:

Bake for 15-20 minutes until the cheese is bubbly and starting to turn golden in spots

While it bakes:

Cook your pasta in salted boiling water until al dente, then drain and keep warm

Bring it together:

Plate pasta topped with chicken and extra sauce, then sprinkle fresh basil and more Parmesan if you are feeling fancy

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This recipe has become my go-to for nights when I want to put real food on the table but do not have hours to spend cooking. There is something deeply satisfying about taking all these separate components and watching them come together into something greater than the sum of its parts.

Making It Your Own

I have discovered that a pinch of red pepper flakes in the sauce adds just enough warmth to cut through the rich cheese without overwhelming the dish. Sometimes I use panko breadcrumbs mixed with regular ones for extra crunch, especially when I want to impress someone new.

Timing Is Everything

Learned this the hard way but start your pasta water before you even begin breading the chicken. Those few minutes between finishing the sauce and pulling the chicken from the oven are exactly when you want your pasta perfectly cooked and ready to go.

Leftovers Worth Keeping

Chicken Parmesan actually reheats beautifully, which is rare for breaded things. I keep the components separate in the refrigerator and reassemble them in the oven at 350°F for about 15 minutes.

• Make extra sauce and freeze it for an instant pasta dinner later
• The breaded chicken freezes well before baking, so double the batch and save half for another night
• A simple green salad with bright vinaigrette balances all that richness perfectly

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There is nothing quite like watching people take that first bite and go completely silent. That is when you know you have gotten it right.

Recipe Questions & Answers

→ How do I get the crispiest breading?

Press breadcrumbs firmly onto chicken after egg wash. Let breaded cutlets rest 10 minutes before frying. Pan-fry until golden brown before baking to maintain crunch.

→ Can I make this ahead of time?

Bread and fry chicken up to 24 hours ahead. Refrigerate until ready to top with sauce and cheese. Bake when needed, adding 5-10 minutes if starting from cold.

→ What type of cheese works best?

Low-moisture part-skim mozzarella melts beautifully without excess oil. Fresh mozzarella creates creamier results. Combine with aged Parmesan for authentic flavor depth.

→ How thin should I pound the chicken?

Pound breasts to even 1/2-inch thickness for uniform cooking. Thin cutlets cook faster, stay juicy, and create better sauce-to-meat ratio in every bite.

→ What pasta pairs best?

Spaghetti or linguine are traditional choices. Their long strands capture sauce beautifully. Penne or rigatoni work well too, holding sauce in their ridges.

→ Can I skip the frying step?

You can bake breaded cutlets at 425°F for 20-25 minutes, flipping halfway. Results will be less crispy but still delicious. Spray with oil for better browning.