Easy Crispy Chicken Parmesan Recipe

Crispy chicken parmesan with risotto on a Mickey Mouse plate.

What's better than crispy chicken parmesan? Crispy chicken parmesan easily made on the stove top! This recipe uses Italian-style breadcrumbs to coat juicy chicken breasts and is topped with a tomato basil sauce and melted mozzarella. It is easy to follow and yields delicious results!

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Course: Chicken

Cuisine: Italian

Keyword: air fryer, airtight container, best chicken parmesan, bread crumb mixture, breadcrumb mixture, chicken cutlets, chicken pieces, chicken recipes, classic chicken parmesan, classic dish, crispy chicken, crispy chicken parmesan, crispy coating, egg mixture, fried chicken fillets, garlic powder, golden brown, grocery store chicken strips, heat oil, internal temperature, italian seasoning, large skillet, marinara sauce, meat mallet, medium heat, medium-high heat, mozzarella cheese, olive oil, panko bread crumbs, paper towel, parchment paper, parmesan recipe, pasta sauce, piece of chicken, piece of plastic wrap, shallow bowl

Prep Time: 15

Cook Time: 20

Additional Time: 30

Total Time: 1 5

Servings: Servings

Calories: 728kcal

Author: Mindy

Ingredients

3-4 Chicken Breasts skinless and boneless
5 Beaten Eggs
½ Cup Grated Parmesan
2 Cups Italian breadcrumbs
2 Tablespoons Butter
1 Jar Tomato Basil Pasta Sauce
4 Slices Mozzarella Cheese
Salt and Pepper to taste
Fresh basil for garnish

Instructions

Use thin sliced chicken breast or prepare the chicken breasts by flattening with a poultry mallet. Then, sprinkle the chicken with salt and pepper on each side.
Beat the eggs with a whisk, food processor, or blender and pour the egg mixture into a ziplock bag. Add the chicken and allow it to marinate for 30-60 minutes.
Heat a cast iron griddle or oven-save frying pan on the stove over medium heat.
In a shallow dish, combine the parmesan cheese and Italian bread crumbs. Remove the chicken from the ziplock bag and coat each side with the bread crumb mixture.
Melt the butter in the ban and coat the bottom, then add the chicken.
Cook the chicken for 4-5 minutes until it begins to brown, then flip and cook the other side an additional 4-5 minutes until the chicken is no longer pink and a thermometer inserted reads at least 165 degrees. (Note: cooking times will vary depending on the thickness of the chicken.
While the chicken is cooking, warm up the tomato basil sauce. Once the chicken has cooked through, top the chicken breasts with 2-3 tablespoons of sauce. Then top with mozzarella cheese.
Turn on your ovens broiler, and place the pan of chicken under the broiler until the cheese is melted and beginning to brown on top. Top with fresh basil.
Serve over pasta or creamy risotto.

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