Crispy Chicken Parmesan


The best chicken Parmesan, with a crispy breadcrumb coating, wrapped in rich homemade tomato sauce and melted mozzarella cheese! This is the best Parma chicken you have ever made! It's easy to make, and every minute is worth it. If you like crispy crumb coating and moist crumbs, look no further!


For the chicken:

2 large eggs

1 tbsp minced garlic

2 tablespoons fresh chopped parsley

Salt and pepper to taste

3 large chicken breasts in half horizontally to make 6 fillets

1 cup Panko breadcrumbs

1/2 cup breadcrumbs (Italian or golden)

1/2 cup freshly grated Parmesan cheese

1 teaspoon garlic or onion powder

1/2 cup olives for frying

For the sauce:

1 tablespoon olive oil

1 large onion, chopped

2 teaspoons minced garlic

14 oz (400 g) tomato puree (Passata)

Salt and pepper to taste

1 teaspoon dried Italian herbs

1 teaspoon sugar (optional)

For the toppings:

8 ounces (250 g) mozzarella cheese, sliced or shredded

1/3 cup fresh shredded Parmesan cheese

2 tablespoons fresh chopped basil or parsley


For the chicken:

Preheat the oven to 430°F | 220°C. Lightly spray non-stick cooking oil spray on the baking tray (or baking tray); set aside.

Stir together the eggs, garlic, parsley, salt and pepper in a shallow dish. Add the chicken to the eggs and rotate to evenly cover each fillet in the mixture. Cover with plastic wrap and marinate for at least 15 minutes (if time permits, you can marinate overnight).

When the chicken is ready to cook, combine the breadcrumbs, parmesan cheese, and garlic powder in a separate shallow bowl. Dip the chicken in the breadcrumb mixture to spread evenly.

Heat the oil in a large saucepan over medium-high heat until it is hot and sparkling. Fry the chicken until golden brown and crispy (about 4-5 minutes per side).

Place the chicken on the prepared baking sheet/plate and place approximately 1/3 cup of sauce on each breast (the sauce recipe below). Top each chicken breast with 2-3 slices of mozzarella cheese and about 2 tablespoons of Parmesan cheese. Sprinkle with basil or parsley.

Bake for 15-20 minutes, or until the cheese is bubbling and melted and the chicken is fully cooked.

For the sauce:

Heat oil in a medium pot. Fry the onion until transparent (about 3 minutes), then add garlic and sauté until fragrant (about 30 seconds).

Add tomato puree, salt and pepper to taste, add Italian vanilla and sugar (if using). Cover and simmer for about 8 minutes, or until the sauce thickens slightly. If necessary, taste the test and adjust the salt and pepper.


For this recipe, we use chicken thighs and chicken breasts at the same time.

Pair with pasta, mashed potatoes, salad, steamed vegetables, zucchini noodles or cauliflower rice, it's a perfect meal!