# Crispy Chicken Parmesan

Crispy Chicken Parmesan — a medium recipe with 7 main ingredients, ready in about 45 min and serving 4. Check which of its ingredients are on sale at grocery stores near you.

- **Time:** 45 min
- **Serves:** 4
- **Difficulty:** medium
- **Tags:** dinner, chicken, pasta, italian
- **Source:** https://savingrecipes.com/recipes/chicken-parm

## Ingredients

- 4 chicken cutlets
- 1 cup breadcrumbs
- 2 eggs
- 24 oz marinara
- 2 cups shredded mozzarella
- Parmesan
- 12 oz spaghetti
- 1/2 cup flour _(pantry staple)_
- 2 tbsp olive oil _(pantry staple)_
- Salt & pepper _(pantry staple)_

## Instructions

1. Bread cutlets: flour → beaten egg → breadcrumbs + parmesan.
2. Pan-fry until golden, 3 min per side.
3. Top with marinara and mozzarella; broil to melt. Serve over spaghetti.

## Tips

- Press the breadcrumbs on firmly, then let the breaded cutlets rest 10 minutes before frying. The coating hydrates and grips instead of sliding off in the pan.
- Sauce goes on after frying, and only on top. Sauce underneath turns the crust you just built back into soggy bread.
- Broil only until the mozzarella melts and blisters, 2–3 minutes. Any longer and the chicken overcooks under the cheese.

## Substitutions

- **Chicken cutlets:** Slice two large breasts horizontally into four, or pound them to ½ inch. Thin and even matters more than the cut.
- **Breadcrumbs:** Panko gives a lighter, crunchier crust. For gluten-free, use gluten-free panko or crushed rice crackers and swap the pasta too.
- **Mozzarella:** Low-moisture block melts best. Fresh mozzarella tastes better but releases water — pat it dry and slice it thin.
- **Marinara:** Any tomato pasta sauce. If it tastes flat, simmer it 10 minutes with a garlic clove and a pinch of sugar.

## Storage & reheating

Best eaten immediately — the crust softens as it sits. Leftovers keep 3 days; reheat uncovered in a 375°F oven or air fryer for about 10 minutes to bring the crust back. The microwave makes it rubbery. Breaded but un-fried cutlets freeze flat for 3 months.

## Common questions

### Can I bake it instead of pan-frying?

Yes. Bake breaded cutlets at 425°F for 20 minutes on a wire rack, spraying both sides with oil first. Less rich than fried but still crisp — the rack matters, it stops the underside steaming.

### Why did my breading fall off?

Usually wet chicken or a skipped rest. Pat the cutlets completely dry before flouring, and let them sit 10 minutes after breading so the coating sets.

### What's the difference between chicken parmesan and chicken milanese?

Milanese is the fried breaded cutlet served on its own, usually with lemon and a salad. Chicken parmesan adds tomato sauce and melted cheese on top.


_Photo: Gatorfan252525 — CC BY-SA 4.0 (https://commons.wikimedia.org/wiki/File:Chicken_parmigiana_with_a_side_of_rigatoni_pasta.jpg)_