Chicken Parmesan Recipe

Chicken Parmesan Recipe
By The Cooking World, Editorial Staff
September 16, 2022

Our Go-To Chicken Parmesan Recipe

Today we decided to bring you a classic of Italian cuisine. Chicken Parmesan is an Italian bistro classic that is difficult to beat - very few things are as beautiful as a stunning chicken Parmesan.

Our Chicken Parmesan Recipe is relatively simple to do and packed with flavor. If you want a recipe to impress family and friends, this is the recipe.

30 minutes
50 minutes


4 boneless, skinless chicken breasts
Kosher salt, to taste
Vegetable oil (such as canola, avocado, etc.), for frying
270 g (3½ cups) fresh mozzarella, grated
70 g ( ¾ cup) fresh Parmigiano-Reggiano cheese, grated
Fresh basil (optional), finely sliced

For Breading

225 g (1½ cups) all-purpose flour
18 g (1 tablespoon) fine sea salt
Freshly cracked black pepper, to taste
4 large eggs plus
275 g (2½ cups) panko

For the Tomato Sauce

4 cloves garlic, thinly chopped
1 (800 g / 28 oz) can crushed San Marzano tomatoes
1 bunch fresh basil
Kosher salt, to taste
Freshly cracked black pepper, to taste
Pinch of granulated sugar

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  1. Start by preparing the tomato sauce. Chop the garlic and place in a cold medium saucepan. Place over medium heat, and add the olive oil. Stir often. Once the garlic becomes fragrant, add the crushed tomatoes and basil. Season to taste with kosher salt and pepper, and stir in a pinch of sugar. Let the sauce simmer for 15 minutes, stirring occasionally. Pour into a bowl, and set aside.
  2. While the sauce is simmering, prepare the chicken. Carefully butterfly the chicken breasts, but not all the way through, leaving one edge intact like a hinge. Place a piece of plastic wrap over the opened chicken pieces, and pound the chicken breasts until they are slightly thinner than 1 cm (½ inch). Season lightly with kosher salt.
  3. Fill a large deep cast-iron skillet just over halfway, or about 5 cm (2 inches), with oil. Fit with a fry thermometer, and heat the oil to 180 ºC (350 °F). Adjust the heat up and down to maintain that temperature.
  4. While the oil is heating, prepare 3 separate shallow bowls for the breading station. In the first, whisk together the all-purpose flour, fine sea salt, and pepper to taste. In the second, beat the eggs. In the third, place the panko.
  5. Coat each piece of chicken in the all-purpose flour, shaking off the excess. Then dip into the egg wash to thoroughly coat so no dry spots remain. Finally, coat in the panko, pressing the chicken into the crumbs to thoroughly coat. Place to the side, and repeat with the remaining chicken breasts.
  6. Cooking 1 at a time, carefully place the breaded chicken breast into the oil (dropping away from you). Fry on one side for 3 to 5 minutes, or until crispy golden brown and then flip and fry for an additional 3 to 5 minutes, or until it reaches an internal temperature of 75 ºC (165°F). Place on a wire rack in a rimmed baking sheet to cool. Repeat with the remaining chicken.
  7. After all of the chicken is fried, toss the grated mozzarella and Parmigiano-Reggiano in a large bowl.
  8. Preheat the broiler. Place the crispy chicken pieces on 2 foil-lined baking sheets. Cover each piece generously with the sauce, and generously top with the cheese mixture.
  9. Working 1 baking sheet at a time, place under the broiler for 5 to 8 minutes, or until the cheese is completely melted and golden brown. Plate, garnish with Finley sliced basing (if using).
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