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Crispy Chicken Parmesan Cutlets
25
min active
·
4
servings
·
45
min total
Crispy panko chicken topped with marinara and melted mozzarella, ready in 45 minutes.
Avo's Tip
No chicken breast? Thin pork cutlets (scaloppine-style) work the same way.
No panko? Regular breadcrumbs mixed with 1 tbsp cornstarch give similar crunch.
No marinara? Arrabbiata adds heat; a simple crushed tomato sauce also works.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I use chicken thighs instead of breasts?
Yes—boneless skinless thighs work well and stay juicy. Because thighs are thicker, pound them to an even thickness or adjust baking time and check for an internal temperature of 165°F (74°C).
Can I make this ahead of time?
You can bread the chicken and keep it covered in the fridge for a few hours before cooking, or fully assemble (without baking) then refrigerate for up to 24 hours and bake when ready. For best texture, cook from chilled rather than frozen.
How can I make a lighter version of chicken parmesan?
For a lighter take, brush the breaded chicken with olive oil or use a light spray instead of frying, then bake directly on a rack. Swap panko for whole-wheat crumbs and use part-skim mozzarella to reduce calories while keeping flavor.
Storage & Reheating
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: 350°F in oven for 10–15 minutes (covered with foil to prevent over-browning) until warmed through, or use a toaster oven for a crisp top.
Why It Works
Uses simple pantry staples
Quick pan-sear-then-bake method so you get a crispy crust and gooey cheese without fuss.
Minimal hands-on time and straightforward steps make it perfect for busy weeknights.
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Ingredients
1
4 boneless skinless chicken breasts (about 1.5–1.8 lb total)
2
2 cups marinara sauce (store-bought or homemade)
3
Salt and freshly ground black pepper, to taste
4
1 tsp garlic powder
5
1 tsp dried oregano
6
3 tbsp olive oil (for frying)
7
8 oz fresh mozzarella, sliced or shredded (about 1 cup)
8
1 cup all-purpose flour
9
2 large eggs
10
2 tbsp milk or water
11
1 cup panko breadcrumbs
12
1/2 cup finely grated Parmesan cheese, plus extra for serving
13
Fresh basil leaves for garnish (optional)
14
Lemon wedges for serving (optional)
Instructions
1
Pound chicken: Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about 1/2-inch thick; season both sides with salt and pepper.
2
Set up dredging station: Place flour in one shallow dish. Whisk eggs and milk in a second dish. In a third dish, combine panko, 1/2 cup grated Parmesan, garlic powder, and dried oregano.
3
Dredge chicken: Lightly coat each breast in flour, shaking off excess, dip into the egg mixture, then press into the panko mixture to fully coat. Set aside on a plate.
4
Heat oil: Warm olive oil in a large ovenproof skillet over medium-high heat until shimmering.
5
Sear chicken: Fry the breaded breasts 3–4 minutes per side, turning once, until golden brown (they will finish cooking in the oven). Transfer any excess oil to a paper towel, leaving about 1–2 tbsp in the pan.
6
Add sauce: Reduce heat to medium. Spoon about 1/4 cup marinara onto the bottom of the skillet (or spread in the baking dish if transferring), nestle the seared chicken into the sauce, and spoon another 2–3 tbsp sauce over each breast.
7
Top with cheese: Place slices or shredded mozzarella evenly over each piece of chicken and sprinkle a little extra Parmesan on top.
8
Bake: Transfer the skillet to a 400°F (200°C) oven and bake 10–15 minutes, until the cheese is melted and the chicken reaches 165°F (74°C) internally.
9
Rest and garnish: Let the chicken rest 3–5 minutes, then garnish with fresh basil and an extra dusting of Parmesan. Serve with lemon wedges if using.
Quick Fixes
Coating falling off: Press panko firmly onto the chicken and let it rest 5 minutes before pan-frying — this helps the crust adhere.
Oil temperature too low: Test with a breadcrumb — it should sizzle immediately on contact. Low oil = greasy, not crispy.
Cheese not melting: Cover the pan with a lid for 1–2 minutes after adding cheese for even melting.
ingrediENTS
—
1
4 boneless skinless chicken breasts (about 1.5–1.8 lb total)
—
2
2 cups marinara sauce (store-bought or homemade)
—
3
Salt and freshly ground black pepper, to taste
—
4
1 tsp garlic powder
—
5
1 tsp dried oregano
—
6
3 tbsp olive oil (for frying)
—
7
8 oz fresh mozzarella, sliced or shredded (about 1 cup)
—
8
1 cup all-purpose flour
—
9
2 large eggs
—
10
2 tbsp milk or water
—
11
1 cup panko breadcrumbs
—
12
1/2 cup finely grated Parmesan cheese, plus extra for serving
—
13
Fresh basil leaves for garnish (optional)
—
14
Lemon wedges for serving (optional)
instructions
1
Pound chicken: Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about 1/2-inch thick; season both sides with salt and pepper.
2
Set up dredging station: Place flour in one shallow dish. Whisk eggs and milk in a second dish. In a third dish, combine panko, 1/2 cup grated Parmesan, garlic powder, and dried oregano.
3
Dredge chicken: Lightly coat each breast in flour, shaking off excess, dip into the egg mixture, then press into the panko mixture to fully coat. Set aside on a plate.
4
Heat oil: Warm olive oil in a large ovenproof skillet over medium-high heat until shimmering.
5
Sear chicken: Fry the breaded breasts 3–4 minutes per side, turning once, until golden brown (they will finish cooking in the oven). Transfer any excess oil to a paper towel, leaving about 1–2 tbsp in the pan.
6
Add sauce: Reduce heat to medium. Spoon about 1/4 cup marinara onto the bottom of the skillet (or spread in the baking dish if transferring), nestle the seared chicken into the sauce, and spoon another 2–3 tbsp sauce over each breast.
7
Top with cheese: Place slices or shredded mozzarella evenly over each piece of chicken and sprinkle a little extra Parmesan on top.
8
Bake: Transfer the skillet to a 400°F (200°C) oven and bake 10–15 minutes, until the cheese is melted and the chicken reaches 165°F (74°C) internally.
9
Rest and garnish: Let the chicken rest 3–5 minutes, then garnish with fresh basil and an extra dusting of Parmesan. Serve with lemon wedges if using.
High comfort. Low effort. Designed for real weeknights.
RECIPE
Crispy Chicken Parmesan Cutlets
25
min active
·
45
min total
·
4
servings
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