Description

Learn how to make **ULTRA crispy Chicken Parmesan** at home! This easy recipe delivers fried chicken cutlets breaded with panko, topped with marinara sauce and melted cheese, then broiled to perfection.

Ingredients

2 large chicken breasts, sliced thinly in half

2 large eggs

1/2 cup buttermilk

1/2 teaspoon garlic powder

1 teaspoon kosher salt

1/2 teaspoon black pepper

3/4 cup flour

1/4 cup cornstarch

1 tablespoon kosher salt

1/2 teaspoon black pepper

2 teaspoons oregano

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1 & 1/2 cups Panko bread crumbs

1 inch vegetable oil (for frying)

1 (24-oz) jar marinara sauce

1 (14-oz) can petite diced tomatoes

1 teaspoon kosher salt

2 teaspoons oregano

1/2 teaspoon garlic powder

1 teaspoon dried basil

2–4 tablespoons fresh basil, chopped (optional)

1 tablespoon salt (for boiling pasta)

12 ounces spaghetti or other long pasta

1/4 cup parmesan cheese, shredded

1/2 cup mozzarella cheese, shredded

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Instructions

Slice each chicken breast in half horizontally to create thin cutlets, resulting in 4 thin pieces of chicken.
In a small bowl, combine 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle over chicken and rub to coat.
In a medium bowl, whisk together eggs and buttermilk. Marinate chicken in the egg mixture for 15–30 minutes, or up to 24 hours.
Prepare dredging station with one bowl of flour, cornstarch, salt, pepper, oregano, garlic powder, and cayenne pepper. In another bowl, place Panko breadcrumbs.
Heat vegetable oil in a skillet over medium heat until it reaches 400°F (about 15 minutes).
Dip each chicken cutlet into the flour mixture, then into the egg mixture, and coat with Panko breadcrumbs. Make sure each cutlet is fully coated.
Once the oil is hot, fry chicken in batches for 2 minutes per side until golden brown. Use a meat thermometer to ensure internal temperature reaches 160°F. Remove and set on a wire rack.
Combine marinara sauce, diced tomatoes, salt, oregano, garlic powder, and basil in a medium pot. Simmer over medium heat until bubbly, then keep warm.
Boil pasta in salted water for 8–10 minutes. Drain and set aside.
Place fried chicken in a broil-safe dish, spoon sauce over each piece, and top with Parmesan and mozzarella cheeses.
Broil the chicken for 2-5 minutes until the cheese is melted and bubbly, checking every minute to avoid burning.
Serve the chicken over pasta with additional sauce, garnishing with fresh basil if desired.

Notes

For a Chicken Parmesan Sandwich, serve the breaded chicken on a toasted bun with marinara sauce and melted cheese.

For a gluten-free version, use gluten-free breadcrumbs and a gluten-free flour blend.

Feel free to add provolone, fontina, or other cheeses to vary the flavor.

Store leftovers in the fridge for up to 3 days. Reheat in the oven at 350°F for crispy results.

Nutrition

Serving Size: 1 serving
Calories: 620
Sugar: 10g
Sodium: 890mg
Fat: 29g
Saturated Fat: 10g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 40g
Cholesterol: 120mg