Crispy Chicken Parmesan
This Crispy Chicken Parmesan features golden fried chicken topped with rich homemade marinara, melted mozzarella, and sharp Parmesan. With a crunchy coating and savory pancetta tomato sauce, it’s the ultimate comfort dish done right.
Servings: 4
Ingredients
CHICKEN
- 1 large chicken breast or 2 thin breasts
- 2 eggs
- 1 cup whole milk
- 1 cup crispy chicken coating
- Vegetable oil for frying
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- Fresh basil
MARINARA SAUCE
- 4 oz pancetta diced
- 2 tbsp olive oil
- 4 garlic cloves minced
- 1 tsp red pepper flakes
- 28 oz crushed tomatoes
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp sugar
Instructions
- Butterfly the chicken breast into two even cutlets if using a large breast, or pat thin breasts to an even thickness. In a bowl, whisk together eggs and whole milk until smooth.
- Dip the chicken into the egg wash, allowing excess to drip off, then coat thoroughly in the crispy chicken coating, pressing firmly to ensure full coverage. Let the coated chicken rest for 5 minutes to help the breading adhere.
- Heat vegetable oil in a deep skillet to 350°F, using enough oil to come halfway up the chicken. Fry for about 5 minutes per side until golden brown and the internal temperature reaches 165°F, then transfer to a wire rack.
- In a saucepan over medium heat, cook pancetta in olive oil until crispy and rendered, about 4–5 minutes. Add minced garlic and red pepper flakes, stirring for 30 seconds until fragrant.
- Stir in crushed tomatoes, salt, black pepper, and sugar, then simmer for 10–15 minutes until slightly thickened and rich. Spoon marinara over the fried chicken, then top evenly with mozzarella and grated Parmesan.
- Broil on high for 2–3 minutes until the cheese is melted, bubbly, and lightly golden. Garnish with fresh basil and serve immediately while hot and crispy.