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Homemade Crispy Chicken Parmesan (Parmigiana) photo

Crispy Chicken Parmesan (Parmigiana)

This Crispy Chicken Parmesan is a crunchy, cheesy delight with rich tomato sauce—perfect for family dinners or entertaining guests!
Print Recipe Save it
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Italian
Servings 4 servings

Equipment

  • Large Skillet
  • Two shallow bowls
  • Large Mixing Bowl
  • Knife and cutting board
  • Meat Mallet or Rolling Pin
  • Whisk
  • Baking Dish

Ingredients
  

For the Chicken and Breading

  • 2 large eggs
  • 1 tablespoon minced garlic
  • 2 tablespoons fresh parsley chopped
  • 0.25 teaspoon salt to season
  • 3 large chicken breasts halved horizontally to make 6 fillets
  • 1 cup Panko breadcrumbs
  • 0.5 cup Italian or golden breadcrumbs
  • 0.5 cup fresh grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 cup olive oil for frying

For the Tomato Sauce

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 2 teaspoons minced garlic
  • 14 ounces tomato puree (Passata)
  • 0.25 teaspoon salt to taste
  • 0.25 teaspoon black pepper to taste
  • 1 teaspoon dried Italian herbs
  • 1 teaspoon sugar optional

For Topping and Garnish

  • 8 ounces mozzarella cheese sliced or shredded
  • 0.33 cup fresh shredded Parmesan cheese
  • 2 tablespoons fresh basil or parsley chopped

Instructions
 

Prepare the Chicken

  • Halve the chicken breasts horizontally to create thin fillets. Pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.

Set Up the Breading Station

  • In one shallow bowl, whisk the two large eggs. In another bowl, combine the Panko breadcrumbs, Italian breadcrumbs, fresh grated Parmesan cheese, garlic powder, onion powder, and 1/4 teaspoon of salt. Mix well.

Bread the Chicken

  • Dip each chicken fillet into the beaten eggs, letting excess drip off. Then coat in the breadcrumb mixture, pressing lightly to adhere. Set aside on a plate.

Make the Tomato Sauce

  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook 1 more minute until fragrant.
  • Pour in tomato puree and season with salt, black pepper, dried Italian herbs, and optional sugar. Simmer for about 10 minutes while frying the chicken.

Fry the Chicken

  • Heat 1/2 cup olive oil in another large skillet over medium heat. Add breaded chicken fillets in batches without overcrowding. Fry 4-5 minutes per side until golden brown and cooked through. Drain on paper towels.

Assemble the Dish

  • Preheat oven to 375°F (190°C). Spread a layer of tomato sauce in a baking dish. Place fried chicken on sauce, spoon more sauce over each piece. Top evenly with mozzarella cheese and sprinkle fresh shredded Parmesan.

Bake and Serve

  • Bake for about 20 minutes until cheese is bubbly and golden. Remove from oven and let cool for a few minutes. Garnish with fresh basil or parsley before serving.

Notes

  • Use freshly grated Parmesan cheese for better flavor.
  • Panko breadcrumbs provide a lighter, crispier coating than regular breadcrumbs.
  • Fry chicken in batches to avoid sogginess and achieve perfect crispiness.
  • Bake the chicken instead of frying for a healthier option, about 20-25 minutes at 400°F (200°C).
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Keyword chicken, Comfort Food, Crispy, Easy, Parmesan