Crispy Chicken Parmesan
Prep time
Cook time
Total time
Crispy chicken parmesan is a favorite at our family table. Serve it up for Sunday night dinner with fresh pasta and a simple side salad or sautéed veggies. It's a comfort food that never gets old.
Recipe type: Dinner
Serves: 4
Tomato sauce
  • 1 tablespoon extra virgin olive oil
  • ½ cup finely chopped leeks
  • ½ teaspoon dried oregano
  • 2 cloves garlic, minced
  • 2 cups tomato puree
  • ¼ teaspoon kosher salt
  • 4 3-ounce thin chicken cutlets
  • Salt and pepper
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • ⅓ cup grated Parmesan cheese, plus 2 tablespoons for the topping
  • Extra virgin olive oil for frying
  • ¾ cup grated mozzarella cheese
  1. To make the tomato sauce: Heat the oil in a large skillet over medium heat. Add the leek and oregano to the pan and sauté until the leek is softened, 4 to 5 minutes. Add the garlic, and cook until fragrant, about 30 seconds. Add the tomatoes and salt and bring to a boil. Let simmer, stirring occasionally, until cooked down, about 20 minutes. Season to taste with salt and pepper.
  2. To make the cutlets: Pat the cutlets dry with paper towels and season well with salt and pepper. Place the flour in a shallow dish, the eggs in a second dish. Combine the breadcrumbs and Parmesan cheese and place in a third shallow dish. Dip the cutlets first in the flour, then the eggs to cover completely. Let the excess drip off before placing in the breadcrumb mixture. Press down in the breadcrumb mixture, so that the cutlets are well coated, then transfer to a plate. Repeat with remaining cutlets.
  3. Preheat the oven to 350F.
  4. Pour enough oil in a nonstick frying pan to come up ½ inch up the side of the pan, and place over medium heat. The oil will be hot enough when you place a corner of the cutlet in it and it sizzles. Fry the cutlets in batches without crowding the pan, until browned and cooked through, 4 minutes per side. Let drain on paper towels.
  5. Spread the bottom of a 9 by 13-inch pan with half of the sauce, then top with the cutlets in one layer. Drizzle the remaining sauce on top, then sprinkle lightly with the mozzarella and remaining Parmesan cheese.
  6. Cover the pan with foil and bake until the cheese melts, 10-15 minutes. Uncover and cook until the sauce is bubbly and the cheese is browned, 8-10 minutes.
  7. Serve hot.
Recipe by Jennifer Tyler Lee at