How to make chicken parmesan — the crispy cutlet, the tomato sauce, and the all-important cheese layer of mozzarella and Parmesan.
Chicken parmesan is a beloved Italian-American classic — a breaded, fried chicken cutlet topped with tomato sauce and melted cheese, baked until golden and bubbling. The cheese layer is what makes it irresistible, and getting it right (without sacrificing the crispy crust) is the key. Here's how.
What Chicken Parmesan Is
Chicken parmesan (chicken parmigiana) is a breaded chicken cutlet topped with marinara sauce and cheese, then baked or broiled until the cheese melts. It's an Italian-American dish inspired by eggplant parmesan, often served over or alongside pasta. The appeal is the contrast of crispy breaded chicken, tangy tomato sauce, and gooey melted cheese — when balanced well, it's a perfect plate.
The Crispy Cutlet
It starts with a great cutlet. Pound chicken breasts thin for even cooking, then bread them with a classic three-step coating: flour, beaten egg, then seasoned breadcrumbs (panko or Italian-style, often mixed with grated Parmesan for flavor). Fry the cutlets in oil until golden and crisp. A well-fried, crunchy cutlet is the foundation — and protecting that crispness from the sauce and cheese is the central challenge of the dish.
The Cheese Layer
The cheese topping is the heart of chicken parmesan. Low-moisture mozzarella provides the gooey, stretchy melt, while grated Parmigiano-Reggiano (or Pecorino) adds salty, savory depth — both the namesake flavor and a savory edge. Some cooks add provolone for extra flavor or a little fresh mozzarella for creamy pools. Layer the mozzarella over the sauced cutlet and sprinkle Parmesan on top so it browns. Plenty of cheese is part of the dish's appeal.
Keeping the Crust Crisp
The trick to chicken parmesan is keeping the cutlet crispy under the sauce and cheese. The secret: don't drown the cutlet. Spoon sauce sparingly — a moderate layer, not a flood — and place much of it under or around the chicken rather than completely soaking the crust. Top with cheese and bake or broil just until the cheese melts and bubbles, rather than baking for ages. This way the crust stays crisp while the cheese turns gooey and golden.
Baking or Broiling
Once assembled, the dish needs only enough heat to melt the cheese and warm everything through. A hot oven or a broiler melts and browns the cheese quickly without oversoaking the crust. Watch it closely under a broiler so the cheese browns but doesn't burn. The goal is golden, bubbling cheese over a still-crisp cutlet.
Serving
Serve chicken parmesan hot, with the cheese molten and the crust crisp, often over spaghetti or with pasta on the side, plus extra sauce and a sprinkle of Parmesan and basil. A green salad and garlic bread round out the meal. Serve it promptly so the contrast of crisp, saucy, and cheesy is at its best.
Frequently Asked Questions
What cheese goes on chicken parmesan?
Low-moisture mozzarella for gooey melt and grated Parmesan (or Pecorino) for savory, namesake flavor; some add provolone too.
How do I keep the chicken crispy?
Don't drown the cutlet in sauce — use a moderate amount, much of it under or around the chicken — and bake or broil just until the cheese melts.
Should I bake or broil chicken parmesan?
Either works; you just need enough heat to melt and brown the cheese. A broiler does it quickly without oversoaking the crispy crust.