The key to chicken parm that stays crispy under the sauce: fry the cutlets properly golden first, and don't drown them — a layer of marinara and cheese on top, then a quick blast in a hot oven. Pounding the chicken thin means it cooks fast and evenly.
Ingredients
- 4 chicken breasts, halved & pounded thin
- 1 cup flour · 2 eggs, beaten
- 1½ cups breadcrumbs (panko or Italian)
- ½ cup grated Parmesan
- 2 cups marinara sauce
- 200 g fresh mozzarella, sliced · basil · oil
Method
- Pound the chicken to an even ½-inch thickness and season with salt and pepper. Set up three bowls: flour, beaten egg, and breadcrumbs mixed with the Parmesan.
- Dredge each cutlet in flour, then egg, then the breadcrumb mix, pressing to coat.
- Fry in ¼ inch of hot oil for 3–4 minutes a side until deep golden and crisp. Drain on a rack.
- Arrange the cutlets in a baking dish. Spoon marinara over each (not too much) and top with mozzarella.
- Bake at 200°C (400°F) for 12–15 minutes until the cheese is melted and bubbling. Finish with fresh basil and serve with pasta.
🍗 Sauce on top, not underneath
Keep the marinara on top of the cutlet, not soaking the bottom. That's how you keep the crust crunchy instead of soggy.