Crispy Chicken Parmesan with Pasta

The smell of breadcrumbs hitting hot oil still takes me back to my tiny first apartment kitchen where I made Chicken Parmesan for the first time, nervously watching the oil like it might explode at any second.

My roommate wandered in halfway through and sat on the counter just watching, and we ended up eating straight from the baking dish because neither of us could wait another second for plating.

Ingredients

• 4 boneless skinless chicken breasts: Pounding them thin makes all the difference between juicy and dry
• Salt and black pepper: Season generously before breading
• 1 cup all-purpose flour: Creates the first layer that helps everything stick
• 2 large eggs and 2 tablespoons milk: Whisked together for a silky wash that grabs the crumbs
• 1 1/2 cups Italian-style breadcrumbs: The seasoned kind saves steps but plain works with extra Parmesan
• 1/2 cup grated Parmesan cheese: Mixed right into the breadcrumbs for salty depth
• 2 cups marinara sauce: Homemade or your favorite jarred brand
• 2 cloves minced garlic: Sautéed briefly to wake up the flavors
• 1 tablespoon olive oil: For the sauce base
• 1 teaspoon dried oregano and basil: Classic Italian herbs that simmer into the sauce
• 1 1/2 cups shredded mozzarella cheese: Fresh mozzarella melts beautifully but low-moisture works too
• 1/4 cup grated Parmesan: The final salty blanket on top
• 350 g spaghetti or linguine: The bed that catches all the sauce
• Fresh basil leaves: For that restaurant-style finish

Instructions

Get the oven ready:

Preheat to 400°F and line a baking sheet with parchment paper

Flatten the chicken:

Pound each breast between plastic wrap until it is an even 1/2 inch thick and season both sides

Set up your breading station:

Arrange three bowls with flour, beaten eggs with milk, and breadcrumbs mixed with Parmesan

Coat each cutlet:

Dredge in flour, dip in egg wash, then press firmly into the crumb mixture

Sear until golden:

Fry in hot oil for 2 to 3 minutes per side until browned and crisp

Build the sauce:

Sauté garlic for 1 minute then add marinara, oregano, and basil and simmer 5 minutes

Layer it up:

Spread sauce on the baking dish bottom, add chicken, top with more sauce, mozzarella, and Parmesan

Melt and bubble:

Bake 15 to 20 minutes until cheese is bubbling and chicken reaches 165°F

Cook the pasta:

Boil spaghetti or linguine in salted water then drain

Bring it together:

Pile chicken over pasta and finish with fresh basil leaves

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This became my go-to for dinner parties because people would get quiet after that first bite and just look at each other across the table like kids discovering something magical.

Mastering the Breadcrumb Layer

The secret is pressing the crumbs firmly onto the chicken with your fingers so you do not lose any of that golden crust in the oil.

Sauce Secrets

Even store-bought marinara tastes restaurant-worthy after simmering with garlic and dried herbs for those five extra minutes.

Serving Suggestions

A green salad with sharp vinaigrette cuts through the richness and a glass of Chianti makes the whole meal feel like a special occasion.

• Sprinkle red pepper flakes into the sauce if you like heat
• Use gluten-free breadcrumbs to make it gluten-free
• Extra Parmesan at the table is never a bad idea

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Some nights I make this just for myself and eat it standing up at the counter, and honestly it tastes just as good.

Recipe Q&A

→ How do I get the breading to stick to the chicken?

Set up three shallow bowls in order: flour, beaten egg mixed with milk, then breadcrumbs mixed with Parmesan. Dredge each cutlet thoroughly in flour first, dip completely in egg wash, and press firmly into the crumb mixture. Letting breaded chicken rest for 5 minutes before frying helps the coating adhere better.

→ Can I make this ahead of time?

Bread and fry the cutlets up to 24 hours ahead. Store refrigerated on a wire rack. When ready to serve, top with sauce and cheese, then bake at 400°F for 15-20 minutes until heated through and bubbly. The pasta cooks quickly while the chicken finishes baking.

→ What's the best way to pound chicken breasts evenly?

Place each breast between two sheets of plastic wrap or inside a zipper bag. Using a meat mallet or rolling pin, start from the center and work outward, pounding gently but firmly. Aim for uniform ½-inch thickness so the chicken cooks evenly and stays tender.

→ Can I fry the chicken without baking it afterward?

While traditional methods bake the cutlets after frying, you can serve them immediately after frying with warm sauce spooned over the top and melted cheese. However, baking melds the flavors together and ensures the chicken reaches a safe internal temperature throughout.

→ What type of breadcrumbs work best?

Italian-style breadcrumbs with herbs and cheese add excellent flavor. Panko breadcrumbs create an extra-crispy texture but may need additional Parmesan and seasoning mixed in. Fresh breadcrumbs made from day-old Italian bread offer the most authentic texture.

→ How do I know when the chicken is fully cooked?

Insert a meat thermometer into the thickest part of the cutlet—it should read 165°F (74°C). The juices should run clear when pierced, and the meat should feel firm to the touch, not rubbery. If cutting into a piece, the interior should be opaque white throughout.