Crispy Chicken Parmigiana | Easy Classic Italian-American Recipe (Better Than Takeout!)

🍝 Craving the ultimate comfort food? This Chicken Parmigiana is golden-crispy on the outside, juicy and tender inside, with rich marinara sauce and bubbling mozzarella and Parmesan cheese. It’s the perfect weeknight dinner that tastes like it came from your favorite Italian restaurant — but made at home in under an hour!

Ingredients (Serves 4-6)

For the Chicken Cutlets

* 3 large boneless, skinless chicken breasts (about 1.5–2 lbs / 680–900g), sliced horizontally into 6 cutlets

* ½ cup (60g) all-purpose flour (or gluten-free blend)

* 2–3 large eggs, whisked

* 1½ cups (about 150–180g) panko breadcrumbs

* ½–¾ cup (50–75g) freshly grated Parmesan or Parmigiano-Reggiano (divided: some in crumb, some for topping)

* 1–2 tsp Italian herb blend (or mix of dried oregano, basil, thyme, rosemary)

* 1 tsp garlic powder

* Salt and freshly ground black pepper (about ½–1 tsp each for seasoning)

* Olive oil or neutral oil for frying (½–2 cups depending on method; or use baking spray/oil for lighter version)

For the Sauce (or use 2–3 cups high-quality store-bought marinara)

* 1–2 tbsp olive oil

* 2–4 garlic cloves, minced

* ¼ cup finely chopped onion or shallot (optional)

* ¼ tsp red pepper flakes (optional)

* 1 (28 oz / 800g) can crushed tomatoes, tomato passata/puree, or San Marzano tomatoes

* ½ cup chicken broth or water (optional for simmering)

* Salt, pepper, and a pinch of sugar (to taste)

* Fresh basil (a handful, chopped; plus more for garnish)

For Topping & Serving

* 8–12 oz (225–340g) fresh mozzarella, sliced or shredded

* Extra grated Parmesan

* Cooked pasta (spaghetti, penne, etc.), for serving