Q1: What is the absolute secret to keeping my Chicken Parmesan crispy and not soggy?

There are two key secrets! First, get a really good, golden-brown crust on your chicken by pan-frying it first. Second, when you assemble the dish for baking, spoon the sauce only on top of the crispy chicken cutlet. Do not place the chicken in a pool of sauce in the bottom of the baking dish, as this will immediately make your beautiful bottom crust soggy.

Q2: What is the best kind of cheese to use?

A combination of cheeses is best for the ultimate flavor and texture. Low-moisture mozzarella (either fresh or the block kind) provides that classic, milky, stretchy "cheese pull." Provolone adds a slightly sharper, saltier flavor. And Parmesan adds a nutty, savory depth.

Q3: Can I make this Chicken Parmesan in an air fryer?

Yes, an air fryer is a great tool for making a slightly lighter version of this dish! After you have breaded the chicken, you can spray it with cooking oil and air fry it at about 375°F for 10-12 minutes, flipping halfway, until it is golden and cooked through. Then, simply top it with the sauce and cheeses and air fry for another 2-3 minutes until the cheese is melted and bubbly.

Q4: What should I serve with Chicken Parmesan?

The most classic pairing is a side of spaghetti or another long pasta tossed in marinara sauce. It's also wonderful with a simple side of roasted or steamed vegetables, like broccoli or green beans, and a basket of warm garlic bread for soaking up any extra sauce.

Q5: Why do I need to pound the chicken breasts?

Pounding the chicken breasts to an even 1/2-inch thickness is a crucial step for two reasons. First, it tenderizes the meat by breaking down the tough muscle fibers. Second, and more importantly, it creates an even thickness , which ensures that the entire piece of chicken cooks at the same rate. This allows you to get a perfectly golden-brown crust without the risk of the chicken being dry on the thin end and raw on the thick end.

The Best Crispy & Easy Classic Chicken Parmesan

Name: The Best Crispy & Easy Classic Chicken Parmesan
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 4 skinless, boneless chicken breast halves; Salt and freshly ground black pepper to taste; 2 large eggs; 1 cup panko bread crumbs; ¾ cup grated Parmesan cheese, divided; 2 tablespoons all-purpose flour; ½ cup olive oil, for frying; ½ cup prepared tomato sauce; ¼ cup fresh mozzarella, cut into small cubes; ¼ cup chopped fresh basil; ½ cup grated provolone cheese; 2 teaspoons olive oil

The Best Crispy & Easy Classic Chicken Parmesan

A classic Italian-American recipe for Chicken Parmesan. Boneless, skinless chicken breasts are pounded to an even thickness, then coated in a three-step breading of flour, beaten eggs, and a mixture of panko breadcrumbs and Parmesan cheese. The chicken is pan-fried in olive oil until golden and crisp, then transferred to a baking dish. Each breast is topped with tomato sauce, fresh mozzarella, provolone, and more Parmesan, then baked until the cheese is browned and bubbly and the chicken is cooked through.

Author: Grace
Prep Time: 35 minutes (includes resting time)
Cook Time: 25 minutes
Total Time: 1 hour
Yield: 4 servings 1x
Category: Main Course
Method: Pan-Frying, Baking
Cuisine: Italian-American

Ingredients

Scale

4 skinless, boneless chicken breast halves
Salt and freshly ground black pepper to taste
2 large eggs
1 cup panko bread crumbs
¾ cup grated Parmesan cheese, divided
2 tablespoons all-purpose flour
½ cup olive oil, for frying
½ cup prepared tomato sauce
¼ cup fresh mozzarella, cut into small cubes
¼ cup chopped fresh basil
½ cup grated provolone cheese
2 teaspoons olive oil

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Instructions

Preheat the oven to 450°F (230°C).
Place the chicken breasts between two sheets of heavy plastic and use a meat mallet to pound them to a uniform thickness of 1/2-inch. Season the chicken thoroughly with salt and pepper.
Lightly coat both sides of each chicken breast with flour.
In a shallow bowl, beat the eggs. In a separate shallow bowl, mix the panko bread crumbs with 1/2 cup of the Parmesan cheese.
Dip a flour-coated chicken breast in the beaten eggs, then press it into the bread crumb mixture to coat both sides. Repeat for all breasts and let them rest on a plate for 10 to 15 minutes.
Heat about 1/2 inch of olive oil in a large skillet over medium-high heat. When the oil is shimmering, cook the chicken for about 2 minutes per side until golden brown. The chicken will finish cooking in the oven.
Transfer the browned chicken to a baking dish. Top each breast with about 2 tablespoons of tomato sauce.
Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese.
Sprinkle the remaining Parmesan cheese over the top and drizzle each with 1/2 teaspoon of olive oil.
Bake in the preheated oven for 15 to 20 minutes, until the cheese is browned and bubbly and an instant-read thermometer inserted into the center of the chicken reads at least 165°F (74°C).
Serve immediately.

Notes

Pounding the chicken to an even thickness is a crucial step to ensure it cooks evenly and quickly.
Letting the breaded chicken rest for 10-15 minutes helps the coating adhere better during frying.
The chicken is pan-fried first to create a crispy crust, then finished in the oven to cook through and melt the cheese.
Using panko breadcrumbs results in a lighter, crispier coating than traditional breadcrumbs.

Nutrition

Serving Size: 1 chicken breast
Calories: 750-850
Sugar: 8-12 g
Sodium: 1200-1500 mg
Fat: 45-55 g
Saturated Fat: 15-20 g
Trans Fat: 0 g
Carbohydrates: 30-40 g
Fiber: 3-5 g
Protein: 50-60 g
Cholesterol: 200-240 mg

Find it online: https://www.eatswithsoul.com/chicken-parmesan/