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Crispy cheese topped chicken parmesan over spaghetti
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5 from 1 vote

Chicken Parmesan

Crispy, tender and juicy chicken cutlets coated in a well flavored panko crumb mixture
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Dinner
Cuisine: Italian
Keyword: chicken, dinner, Italian, Parmesan
Servings: 6
Calories: 472kcal
Author: Tricia


  • 1 ½ pounds boneless skinless chicken breasts or cutlets (about 3 8-ounce chicken breasts)
  • salt and pepper
  • ¾ cup whole-milk mozzarella cheese shredded (3-ounces)
  • ¾ cup fontina cheese shredded (3-ounces)
  • 2 large eggs
  • ½ cup all-purpose flour (66g)
  • ¾ cup panko bread crumbs (45g)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano or Italian seasoning
  • ¼ teaspoon crushed red pepper flakes (optional)
  • ½ teaspoon salt
  • 1 teaspoon fresh ground black pepper
  • 1 ½ tablespoons cornstarch
  • ¾ cup Parmesan cheese grated (about 1 ½ ounces)
  • ½ cup vegetable oil for cooking the chicken

For Serving:

  • Marinara Sauce store-bought or homemade
  • hot cooked spaghetti
  • fresh basil leaves
  • fresh parsley leaves chopped


  • Preheat oven to 400°F.
  • Slice cold chicken breasts in half horizontally to create cutlets. Pound the chicken to an even ½-inch thickness. Season with salt and pepper and set aside to come to room temperature while preparing the other ingredients.
  • Combine the mozzarella and fontina cheeses; set aside. Place the eggs in a shallow bowl or pie plate and whisk until blended. Pour the all-purpose flour in a second shallow bowl and set aside. In a third shallow bowl combine the panko bread crumbs, garlic powder, oregano, crushed red pepper, salt, pepper and cornstarch. Once blended stir in the grated Parmesan cheese.
  • NOTE: If serving with spaghetti start heating a pot of water.
  • Pat the chicken pieces dry with paper towels then dip in the flour to coat completely. Next dip both sides of the floured chicken in the egg allowing any excess to drip back into the bowl. Finally coat the entire cutlet in the panko mixture pressing gently so the crumbs adhere. Transfer to a baking sheet and repeat with remaining cutlets.
  • NOTE: Start cooking the spaghetti and warm the marinara. Set aside and keep warm.
  • Pour enough vegetable oil in a large, nonstick skillet (cast iron works well) to reach of depth of 1/4-inch. Heat over medium-high until shimmering.
  • Using tongs, carefully place 2 breaded cutlets in the skillet and cook without moving until the bottom is crispy and deep golden brown, about 3 minutes. Turn the chicken over and cook until golden. Remove to a paper towel lined plate to drain and repeat with the remaining cutlets.
  • Place the cooked and drained chicken on the now empty baking sheet. Spread a heaping spoonful of marinara sauce on top. Top each with the mozzarella fontina mixture. Bake for 8 to 10 minutes or until cheese is melted. For golden browned cheese, heat under the broiler for 2 to 4 minutes more.
  • Serve the Chicken Parmesan over hot spaghetti noodles tossed in the remaining marinara. Garnish with fresh basil leaves and parsley if desired.


  • When cutting your own cutlets freeze the chicken breasts for 15 to 20 minutes before slicing. Firm chicken is easier to slice in half.
  • If broiling the cheese at the end, be sure the entire chicken piece is covered. The breading may burn under the broiler if not covered with cheese.
  • If you're not planning to serve all 6 pieces of chicken at the same time, wait to add the sauce and cheese until ready to serve.
  • For crispier chicken omit adding the sauce to the chicken and only top with the cheese mixture. Spoon hot marinara over the chicken when serving or skip adding it to the chicken at all.
  • Rewarm leftover chicken in the microwave. The chicken will not be as crispy but still has great flavor.
  • To make ahead, freeze the breaded, fried chicken breasts once cooled completely. Bake frozen chicken cutlets at 350 degrees for about 20 minutes. Top with the sauce and cheese and continue cooking until melted.
Nutritional information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.


Calories: 472kcal | Carbohydrates: 17g | Protein: 40g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 814mg | Potassium: 519mg | Fiber: 1g | Sugar: 1g | Vitamin A: 499IU | Vitamin C: 1mg | Calcium: 337mg | Iron: 2mg