Crispy Pan-Fried Chicken Parmesan
Breaded cutlets fried until the crust sets, then sauced only down the center so the edges stay crackling under the broiler.
- Serves
- 4
- Prep
- 20 min
- Cook
- 20 min
- Written
Method
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Pound each cutlet between plastic wrap to an even ½ inch, then season both sides with salt and pepper.
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{“Set up three shallow dishes” => “flour, beaten eggs, and panko mixed with the Parmesan.”}
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Dredge each cutlet in flour, tapping off the excess, then egg, then press hard into the panko so the crumbs hold.
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Heat the olive oil in a large skillet over medium-high until it shimmers.
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Fry the cutlets in batches, 3 to 4 minutes a side, until deep golden and the crust feels set when pressed.
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Move the cutlets to a baking sheet, spoon marinara over just the center of each, leaving a bare border of crust, then top with mozzarella.
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Broil until the cheese is blistered and bubbling, 2 to 3 minutes.
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Scatter with basil and extra Parmesan before serving.
Notes
The sauce goes down the middle only, never edge to edge — cover the whole cutlet and the crust you just fried turns to paste under the broiler. A bare rim of crumbs stays crackling long enough to get the plate to the table.
Pound the cutlets to one thickness before you bread them; a thick end left unpounded will still be pink when the thin end is dry. Good over spaghetti tossed with a little extra marinara, or on its own with nothing but the basil.