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Crispy Italian Chicken Parmesan (Pollo alla Parmigiana)

Chef Emily Carter By Chef Emily Carter
• Published: Sep 01, 2026 (Updated: Oct 04, 2026) • ★ 4.9 (480 ratings)
⬇️ Jump to Recipe 💬 Comments (0)
Crispy Italian Chicken Parmesan (Pollo alla Parmigiana)
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4 servings
Calories
610 kcal
Cuisine
Italian-American

A beloved restaurant staple done to perfection at home: Crispy Chicken Parmesan features thin chicken cutlets breaded with herb-infused panko, fried until golden and crisp, then baked with robust marinara and bubbly mozzarella cheese.

Serve this crispy chicken cutlet over silky Fettuccine Alfredo or our rich Penne alla Vodka.

🍽️ Recommended Pairings & What To Cook Next

Looking to build a complete, crowd-pleasing menu? Pair this delicious dish with our other kitchen-tested favorites:

For more delicious ideas, browse our complete collection of Dinner Recipes!

Crispy Italian Chicken Parmesan (Pollo alla Parmigiana)

★ 4.9 / 5 (480 reader reviews) Yield: 4 servings

Crispy seasoned panko-crusted chicken cutlets smothered in homemade marinara, melted fresh mozzarella, and grated parmesan. The definitive Italian-American classic!

🛒 Ingredients

👩‍🍳 Step-by-Step Instructions

  1. 1
    Dredge chicken cutlets in flour, dip in beaten egg, then press firmly into parmesan panko mixture.
  2. 2
    Heat 1/4 inch olive oil in skillet over medium-high heat. Fry cutlets for 3-4 minutes per side until deeply golden and crispy.
  3. 3
    Spread 1/2 cup marinara sauce on the bottom of a baking dish.
  4. 4
    Arrange crispy chicken cutlets in dish. Spoon marinara over center (leave edges bare to stay crisp!).
  5. 5
    Top with fresh mozzarella slices and a dusting of grated parmesan.
  6. 6
    Bake at 425°F (220°C) for 10-12 minutes until cheese is bubbly and melted.
  7. 7
    Garnish with chopped fresh basil and serve with spaghetti.
💡 Chef's Insider Tip: Leave the outer edges of the cutlets uncovered by sauce when baking so they retain that irresistible shatteringly crisp texture!

🥗 Nutrition Facts (Per Serving)

610
Calories
52g
Protein
36g
Carbs
27g
Fat
3g
Fiber

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💬 Kitchen FAQs & Tips

Frequently Asked Questions

Got questions about making Crispy Italian Chicken Parmesan (Pollo alla Parmigiana)? Here are chef-tested answers, storage advice, and easy substitutions.

How do I keep chicken parmesan crispy under the sauce and cheese?

Spoon marinara sauce down the center of each fried cutlet rather than drowning the entire piece, and broil immediately so the edges stay crispy and golden.

What breadcrumbs create the crunchiest coating?

Japanese panko breadcrumbs mixed with freshly grated Parmigiano-Reggiano cheese yield a significantly crispier crust than standard fine breadcrumbs.

Should I pound the chicken breasts before breading?

Yes, pounding chicken cutlets to an even 1/3-inch thickness tenderizes the meat and ensures the chicken cooks completely in just 3-4 minutes per side without burning the crust.

Can I bake or air fry Chicken Parmesan instead of frying in oil?

Yes! Spray breaded cutlets generously with olive oil and air fry at 390°F (200°C) for 10 minutes, or bake at 425°F (220°C) for 15 minutes before topping with sauce and cheese.

Chef Emily Carter

Recipe Created by Chef Emily Carter

Professional culinary chef and recipe developer with 12+ years of experience crafting foolproof family meals, comfort food classics, and healthy weeknight dinners.

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