Chicken Parmesan Crispy Cutlets (Printable)

Breaded chicken cutlets baked with tomato sauce and melted cheese, served on a bed of pasta.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and black pepper, to taste

→ Breading

03 - 1 cup all-purpose flour
04 - 2 large eggs
05 - 2 tablespoons milk
06 - 1 1/2 cups Italian-style breadcrumbs
07 - 1/2 cup grated Parmesan cheese

→ Tomato Sauce

08 - 2 cups marinara sauce
09 - 2 cloves garlic, minced
10 - 1 tablespoon olive oil
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil

→ Cheese

13 - 1 1/2 cups shredded mozzarella cheese
14 - 1/4 cup grated Parmesan cheese

→ Pasta

15 - 12 ounces spaghetti or linguine

→ Garnish

16 - Fresh basil leaves
17 - Extra grated Parmesan cheese

# How to Make:

01 - Set the oven to 400°F and line a baking sheet with parchment paper or lightly oil a baking dish.
02 - Place chicken breasts between plastic wrap sheets and pound to 1/2-inch thickness. Season both sides with salt and pepper.
03 - Arrange three bowls: one with flour, one with beaten eggs mixed with milk, and one with breadcrumbs combined with Parmesan cheese.
04 - Dredge each chicken breast in flour, dip into the egg wash, then coat evenly with the breadcrumb mixture, pressing gently to adhere.
05 - Heat olive oil in a large skillet over medium-high heat and fry breaded chicken cutlets for 2 to 3 minutes per side until golden brown. Transfer to a paper towel-lined plate.
06 - In a saucepan, warm 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 bottom of the baking dish. Arrange chicken cutlets in a single layer. Top each with remaining sauce, shredded mozzarella, and grated Parmesan.
08 - Bake for 15 to 20 minutes until cheese is bubbly and chicken reaches an internal temperature of 165°F.
09 - Simultaneously, cook pasta in salted boiling water according to package instructions, drain, and keep warm.
10 - Plate the chicken cutlets over the pasta and garnish with fresh basil leaves and extra Parmesan if desired.

# Expert Tips:

01 -
  • The breading stays crispy on the outside even after baking, which sounds impossible but tastes like magic.
  • You can have it on the table in under an hour, making it perfect for weeknight dinners that feel fancy.
  • It's forgiving enough for beginners but impressive enough to serve guests without apology.
02 -
  • Don't skip the draining step after frying; letting that excess oil drip off keeps the chicken crispy instead of greasy.
  • The simmering sauce step sounds optional but it's not—those 5 minutes let the dried herbs fully wake up and make an enormous difference in depth of flavor.
  • Check that the chicken's internal temperature actually hits 165°F; it's the only way to know for certain it's cooked through without cutting into it.
03 -
  • If you pound the chicken ahead of time and refrigerate it, the cold helps the breading stay intact when it hits the hot oil.
  • Use a meat mallet instead of a rolling pin for pounding; it gives you better control and hits harder without bruising the meat.
  • Fresh mozzarella melts beautifully but tears if you're not gentle; low-moisture mozzarella is more forgiving and holds its shape better under heat.
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