Crispy Breaded Chicken Parmesan (Printable)

Golden breaded chicken cutlets baked with tomato sauce and melted cheese on a pasta bed.

# 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

→ Pasta

16 - 12 ounces spaghetti or linguine

→ Garnish

17 - Fresh basil leaves
18 - Extra grated Parmesan cheese

# How to Cook:

01 - Set 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 - Arrange three shallow bowls: one with flour, another with beaten eggs and milk, and the third with Italian-style breadcrumbs mixed with grated Parmesan.
04 - Dredge each breast in flour, dip into egg mixture, then coat thoroughly with breadcrumb mixture, pressing gently to adhere.
05 - Heat olive oil in a large skillet over medium-high heat. Fry chicken breasts 2–3 minutes per side until golden brown. Transfer to paper towels to drain.
06 - In a saucepan, heat olive oil over medium heat. Sauté minced garlic for 1 minute, then add marinara sauce, oregano, and basil. Simmer for 5 minutes.
07 - Spread 1/2 cup tomato sauce in the baking dish bottom. Arrange chicken breasts in a single layer, top each with remaining tomato sauce, mozzarella cheese, and Parmesan.
08 - Bake assembled dish for 15–20 minutes until cheese melts and chicken reaches an internal temperature of 165°F (74°C).
09 - Boil pasta in salted water until al dente according to package instructions. Drain and keep warm.
10 - Plate chicken over pasta and garnish with fresh basil leaves and extra grated Parmesan if desired.

# Expert Advice:

01 -
  • It looks fancy enough to impress guests but actually lets you relax while it bakes.
  • The golden crust and bubbling cheese combination is honestly addictive, and one batch never feels like enough.
  • It's flexible enough to make your own without feeling stressed about getting it exactly right.
02 -
  • Don't skip pounding the chicken—an even thickness means nothing dries out while you wait for the thicker parts to cook.
  • The breadcrumbs won't stick properly if your egg wash is too thick, so that splash of milk really does matter.
03 -
  • If your breadcrumbs aren't sticking, your hands are probably too wet from the egg wash—wipe them between each piece and the coating will adhere perfectly.
  • Don't flip the chicken in the skillet more than once per side, or the breading will start to fall off.
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