Crispy Chicken Parmesan Dish (Print View)

Breaded chicken breasts baked with tomato sauce and melted cheese, served over pasta with fresh basil garnish.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and black pepper, to taste

→ Breading

03 - 1 cup all-purpose flour
04 - 2 large eggs
05 - 2 tablespoons milk
06 - 1 1/2 cups Italian-style breadcrumbs
07 - 1/2 cup grated Parmesan cheese

→ Tomato Sauce

08 - 2 cups marinara sauce
09 - 2 cloves garlic, minced
10 - 1 tablespoon olive oil
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil

→ Cheese

13 - 1 1/2 cups shredded mozzarella cheese
14 - 1/4 cup grated Parmesan cheese

→ Pasta

15 - 12 ounces spaghetti or linguine

→ Garnish

16 - Fresh basil leaves
17 - Extra grated Parmesan cheese

# How to Prepare:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - Place chicken breasts between plastic wrap sheets and pound to 1/2-inch thickness. Season both sides with salt and black pepper.
03 - Set up three shallow bowls: one with flour, one with beaten eggs and milk, and one with Italian-style breadcrumbs mixed with 1/2 cup grated Parmesan.
04 - Dredge each chicken breast in flour, dip into egg mixture, then coat evenly with breadcrumb mixture, pressing gently to adhere.
05 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Fry breaded chicken for 2–3 minutes per side until golden brown. Transfer to a paper towel-lined plate.
06 - In a saucepan, heat 1 tablespoon olive oil over medium heat. Sauté minced garlic for 1 minute, add marinara sauce, oregano, and basil, then simmer for 5 minutes.
07 - Spread 1/2 cup tomato sauce evenly in the bottom of the baking dish. Arrange chicken breasts in a single layer, top with remaining sauce, shredded mozzarella, and extra Parmesan cheese.
08 - Bake for 15–20 minutes until cheese is bubbly and chicken reaches an internal temperature of 165°F.
09 - Prepare pasta in salted boiling water according to package instructions until al dente. Drain and keep warm.
10 - Plate chicken cutlets over pasta, garnish with fresh basil leaves and additional grated Parmesan as desired.

# Expert Advice:

01 -
  • The contrast between the crispy, golden-brown crust and the tender chicken inside feels like a small triumph every single time.
  • It feeds a crowd without making you feel like you're slaving away, and it tastes like you've been cooking since morning.
02 -
  • Don't skip the step of pounding the chicken to even thickness, no matter how tedious it feels—it's the difference between chicken that cooks in ten minutes and chicken that takes twenty.
  • Cheap breadcrumbs will leave you with a sad, thin crust that doesn't crisp properly; good breadcrumbs or panko make all the difference between forgettable and memorable.
03 -
  • If you're nervous about the oil temperature, test it with a tiny piece of chicken first—if it sizzles immediately and turns golden in a minute or two, you're in the zone.
  • Make the sauce earlier in the day and reheat it gently just before serving; flavors meld better this way and you'll have one less thing to juggle.
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