Crispy Chicken Parmesan Cutlets (Printable)

Golden breaded chicken topped with savory tomato sauce and melted cheese, paired with pasta.

# What You'll Need:

→ 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 for topping

→ Pasta

15 - 12 ounces spaghetti or linguine

→ Garnish

16 - Fresh basil leaves
17 - Extra grated Parmesan cheese

# Steps:

01 - Preheat oven to 400°F. 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 black pepper.
03 - Arrange three shallow bowls with flour; beaten eggs mixed with milk; and breadcrumbs combined with grated Parmesan cheese.
04 - Dredge each chicken breast in flour, dip into egg wash, then coat thoroughly with breadcrumb mixture, pressing gently to adhere.
05 - Heat olive oil in a large skillet over medium-high heat. Fry chicken breasts 2 to 3 minutes per side until golden brown. Transfer to a paper towel-lined plate.
06 - In a saucepan, heat 1 tablespoon olive oil over medium heat. Sauté minced garlic for 1 minute, then add marinara sauce, oregano, and basil. Simmer gently for 5 minutes.
07 - Spread 1/2 cup of tomato sauce on the bottom of the baking dish. Arrange chicken cutlets in a single layer. Top each with remaining tomato sauce, shredded mozzarella, and additional Parmesan cheese.
08 - Bake for 15 to 20 minutes until cheese bubbles and chicken reaches an internal temperature of 165°F.
09 - Meanwhile, cook pasta in salted boiling water according to package instructions. Drain and keep warm.
10 - Plate chicken over pasta and garnish with fresh basil leaves and extra grated Parmesan cheese as desired.

# Expert Tips:

01 -
  • The crispy-meets-tender contrast keeps you coming back for another bite.
  • It looks like you spent hours cooking when it's actually ready in under an hour.
  • That golden-brown crust over creamy cheese and tangy sauce hits different on pasta.
02 -
  • Don't skip pounding the chicken evenly—I learned this the hard way when half my cutlet was done and the other half was still tough.
  • The golden-brown frying step isn't optional; it's where all the flavor lives, so don't skip it to save time.
  • Let the sauce simmer those extra 5 minutes; it tastes flat if you rush it straight from the pan to the dish.
03 -
  • Make the sauce while the chicken fries so you're not juggling too many pans at once.
  • A pinch of red pepper flakes in the sauce adds warmth without obvious heat—people taste it before they feel it.
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