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Crispy Baked Chicken Parmesan


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Rate this recipe 4.5/5 (21 Votes)


  • 4 cups plain panko (Japanese breadcrumbs)
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon coarse salt
  • Coarse salt and pepper
  • 4 large eggs
  • 2 pounds chicken cutlets (about 10)
  • 1/3 cup all-purpose flour
  • 12 fresh basil leaves, plus more for serving (optional)
  • 1 1/2 cups homemade or store-bought tomato sauce
  • 1 1/4 cups grated mozzarella
  • Finely grated Parmesan, for serving


Servings 4
Adapted from


Step 1

Prepare cutlets: Preheat oven to 400 degrees. Toss panko, olive oil, and 1 teaspoon salt on a rimmed baking sheet. Bake, stirring twice, until deep golden brown, about 15 minutes. Let cool completely. (Crush a few handfuls, to help crumbs adhere.) Whisk eggs in a bowl. Pat dry chicken cutlets; season with salt and pepper. Dredge in flour, tapping off excess. Dip in eggs; coat with panko, patting to adhere. Lay cutlets in layers on a baking sheet, with parchment in between each. Freeze 2 hours, then up to 1 month in resealable plastic bags.

Bake cutlets: Arrange on a wire rack set on a rimmed baking sheet. Bake at 450 degrees, flipping once, until cooked through, 12 to 15 minutes. (If cutlets are not frozen, bake 8 to 10 minutes.)

Preheat broiler with rack 4 inches from heat source. Top each cutlet with basil leaves, sauce, and mozzarella, dividing evenly. Broil until cheese is melted, 2 minutes. Top with Parmesan and more basil; serve.


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