Crispy Breaded Chicken Parmesan (Printable)

Golden breaded chicken with tomato sauce, melted cheese, and pasta, baked until bubbly and tender.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt, to taste
03 - Black pepper, to taste

→ Breading

04 - 1 cup all-purpose flour
05 - 2 large eggs
06 - 2 tablespoons milk
07 - 1 1/2 cups Italian-style breadcrumbs
08 - 1/2 cup grated Parmesan cheese

→ Tomato Sauce

09 - 2 cups marinara sauce
10 - 2 cloves garlic, minced
11 - 1 tablespoon olive oil
12 - 1 teaspoon dried oregano
13 - 1 teaspoon dried basil

→ Cheese

14 - 1 1/2 cups shredded mozzarella cheese
15 - 1/4 cup grated Parmesan cheese for topping

→ Pasta

16 - 12 oz spaghetti or linguine

→ Garnish (optional)

17 - Fresh basil leaves
18 - Extra grated Parmesan cheese

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly oil a baking dish.
02 - Place chicken breasts between two sheets of plastic wrap and pound to 1/2-inch thickness. Season both sides with salt and pepper.
03 - Set up three shallow bowls: one with flour, one with beaten eggs and milk, and one with breadcrumbs mixed with Parmesan.
04 - Dredge each chicken breast in flour, dip into egg wash, then coat thoroughly with breadcrumb mixture, pressing gently to adhere.
05 - Heat olive oil in a large skillet over medium-high heat. Fry breaded chicken for 2 to 3 minutes per side until golden brown, working in batches if needed. Drain on paper towels.
06 - In a saucepan, heat olive oil over medium heat. Sauté garlic for 1 minute, add marinara sauce, oregano, and basil, then simmer for 5 minutes.
07 - Spread 1/2 cup tomato sauce in baking dish. Arrange chicken in a single layer, top evenly with remaining sauce, shredded mozzarella, and Parmesan cheese. Bake for 15 to 20 minutes until cheese bubbles and chicken reaches internal temperature of 165°F.
08 - Boil salted water and cook pasta according to package instructions. Drain and keep warm.
09 - Plate chicken cutlets over pasta, garnishing with fresh basil and extra Parmesan if desired.

# Expert Tips:

01 -
  • The golden-brown crust shatters under your fork while the cheese melts into the warm sauce—comfort on a plate.
  • It looks far more impressive than the 50 minutes it takes, making it perfect for impressing people without hours of effort.
  • Leftovers taste even better the next day, and it freezes beautifully for those nights when cooking feels impossible.
02 -
  • Don't skip pounding the chicken—uneven thickness means some parts dry out while others stay raw, and that's the biggest complaint I hear.
  • The oil needs to be hot enough that the chicken sizzles immediately when it hits the pan, or your coating absorbs oil instead of crisping up.
  • Let the chicken cool on paper towels for a minute before saucing it—this keeps your coating from getting soggy before it even hits the oven.
03 -
  • Make extra sauce and freeze it—when you need a quick dinner, you're halfway there with just the chicken and pasta to make.
  • Pound your chicken to exactly the same thickness by placing the mallet flat and pressing down rather than pounding wildly—control creates consistency.
  • Toast your breadcrumbs lightly in a dry pan before mixing with Parmesan to add a deeper, more complex flavor to your crust.
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