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Rolling Sauce

Crispy Chicken Parmesan

Thin cutlets breaded in a panko-Parmesan coating, pan-fried to a crackly golden crust, then topped with marinara and fresh mozzarella and baked just long enough to bubble. Better than most Italian restaurants.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Dish
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

Chicken
  • - 2 large boneless skinless chicken breasts, halved lengthwise into 4 cutlets
  • - 1 teaspoon kosher salt
  • - ½ teaspoon black pepper
  • - ½ teaspoon garlic powder
Breading
  • - ½ cup all-purpose flour
  • - 2 large eggs beaten
  • - 1 cup panko breadcrumbs
  • - ½ cup Italian seasoned breadcrumbs
  • - ½ cup freshly grated Parmesan cheese
  • - 1 teaspoon dried Italian seasoning
  • - ½ teaspoon garlic powder
  • - ½ teaspoon onion powder
Finishing
  • - ⅓ to ½ cup olive oil or neutral oil for pan-frying
  • - 1½ cups good-quality marinara sauce
  • - 8 oz fresh mozzarella sliced (or 1½ cups shredded low-moisture mozzarella)
  • - ¼ cup freshly grated Parmesan cheese
  • - Fresh basil leaves for serving

Method
 

  1. Pound each cutlet between plastic wrap to ¼-inch even thickness. Season both sides with salt, pepper, and garlic powder.
  2. Set up three shallow dishes: flour, beaten eggs, and combined panko + Italian breadcrumbs + Parmesan + Italian seasoning + garlic and onion powder. Let seasoned cutlets rest 5 minutes.
  3. Dredge each cutlet in flour (shake off excess), dip in egg, then press firmly into the breadcrumb mixture on both sides. Rest on a wire rack.
  4. Preheat oven to 400°F. Heat oil in a large oven-safe skillet over medium-high until shimmering. Fry cutlets in batches, 3–4 minutes per side, until deep golden brown and cooked to 165°F internal temp. Transfer to a rack or leave in the skillet.
  5. Spoon 2–3 tablespoons of marinara onto the center of each cutlet, leaving a ½-inch border of exposed breading all around. Layer mozzarella over the sauce and sprinkle Parmesan on top.
  6. Bake 5–7 minutes until cheese is melted and lightly browned. Broil 1–2 minutes for a more golden top. Serve immediately with fresh basil.

Notes

  • Storage: Refrigerate for up to 3–4 days. Reheat on a rack at 350°F, covered 10 min then uncovered 3–4 min.
  • Make ahead: Fry cutlets up to 24 hours ahead; refrigerate without sauce/cheese. Add topping and bake just before serving.
  • Freeze: Freeze fried, unsauced cutlets for up to 2 months. Bake from frozen at 375°F until heated through, then add sauce and cheese to finish.
  • Swap: Chicken thighs (boneless, skinless) or tenderloins work in place of breast. Vodka sauce in place of marinara is an excellent upgrade.