Go Back Email Link
–+ servings
thin crispy chicken parmesan 559581078

Easy Thin Crispy Chicken Parmesan Main Course

No ratings yet
Irresistibly crispy Parmesan chicken! Golden, juicy, and easy to make, these flavorful fritters are a perfect main dish. Dinner winner!
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 1
Course: chicken recipes
Cuisine: American, Italian
Calories: 472
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 1/2 cups panko breadcrumbs
  • 2 cloves garlic grated or finely minced
  • 2 tablespoons fresh Italian flat-leaf parsley finely chopped
  • 1 cup Pecorino Romano finely grated and divided, plus more for serving
  • Kosher salt
  • freshly ground black pepper
  • 3 large eggs
  • 1 cup all-purpose flour
  • 3 boneless, skinless chicken breasts sliced lengthwise to make 6 cutlets
  • olive oil for frying
  • 12-16 oz fresh mozzarella thinly sliced
  • 3 cups marinara sauce plus more for serving
  • fresh basil leaves for garnish

Method
 

  1. In a shallow bowl, combine the panko breadcrumbs, garlic, parsley, and ¼ cup Pecorino Romano. Season with salt and pepper, then mix well, rubbing the garlic evenly into the breadcrumbs.
  2. In a second shallow bowl, whisk the eggs with ½ cup Pecorino Romano, a pinch of salt and pepper, and 1 tablespoon water until smooth.
  3. Place the flour in a third shallow bowl and season lightly with salt and pepper.
  4. Pound each chicken cutlet between plastic wrap until evenly thick. Season both sides with salt and pepper.
  5. Dredge each cutlet in flour, shaking off excess. Dip into the egg mixture, then coat well in the breadcrumb mixture, pressing gently to adhere. Place on a plate and repeat. Let rest for 15 minutes to set the breading.
  6. Preheat the oven to 450°F (230°C). Heat a generous layer of olive oil in a large heavy skillet over medium heat.
  7. Fry the chicken in batches until golden brown and crispy on both sides. Transfer to a rack or paper towels to drain.
  8. Arrange the chicken on a baking sheet. Top each piece with 2–3 slices of mozzarella, leaving some crispy edges exposed.
  9. Bake for about 10 minutes, until the cheese is fully melted. Broil briefly if desired to lightly brown the cheese.
  10. Meanwhile, heat the marinara sauce until hot. Spoon sauce onto plates, place the chicken on top, and finish with extra grated cheese and fresh basil. Serve immediately.

Nutrition

Calories: 472kcal

Notes

Ingredient Swap: I've definitely made this with good quality Parmigiano Reggiano when I was out of Pecorino Romano, and it still brings that lovely salty, umami depth.