Crispy Chicken Parmigiana

This crispy chicken parmigiana is a show-stopping Italian classic that’s guaranteed to impress! Tender chicken breasts are dry-brined for ultimate juiciness, then coated in a golden, crunchy panko-parmesan crust that stays crisp even under a rich, garlicky tomato sauce. Layered with fresh basil and gooey mozzarella, it’s baked to perfection for a restaurant-quality dish you’ll want to make again and again. Serve with pasta, a green salad, or crusty bread to soak up the sauce. The secret? Layered seasonings and a dry brine ensure every bite is flavorful and succulent!

Instructions

1. 1

   Dry brine chicken: Sprinkle both sides of chicken pieces with 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp Italian herbs. Place on a plate, cover, and refrigerate for 30 minutes to enhance juiciness.

2. 2

   Make tomato sauce: Heat 1 tbsp olive oil in a saucepan over medium heat. Add garlic and onion, cooking for 3 minutes until translucent. Stir in red pepper flakes and Italian herbs for 15 seconds. Add white wine (if using) and simmer rapidly until mostly evaporated and the wine smell dissipates.

3. 3

   Finish sauce: Add tomato passata, chicken stock, 1/4 tsp salt, and 1/4 tsp pepper to the saucepan. Cover and simmer on low for 10 minutes until thickened. Keep warm, covered.

4. 4

   Preheat oven: Set oven to 180°C / 350°F (160°C fan-forced).

5. 5

   Set up crumbing station: Place flour in a shallow bowl. Whisk eggs, minced garlic, 1/4 tsp salt, 1/4 tsp pepper, and 1/4 tsp Italian herbs in another shallow bowl. Mix panko, 1/2 cup parmesan, 1/2 tsp salt, and 1/4 tsp pepper in a third shallow bowl or pan.

6. 6

   Crumb chicken: Dredge each chicken piece in flour, shaking off excess. Dip in egg mixture, letting excess drip off, then press into panko mixture to coat evenly. Place on a plate and repeat with remaining chicken.

7. 7

   Prepare for frying: Line a tray with paper towels and place a rack on top. Heat 1.5–2 cm / 2/3" olive oil in a large skillet over medium-high heat to 180°C / 350°F (or until a piece of chicken sizzles immediately).

8. 8

   Fry chicken: Carefully fry 2-3 chicken pieces at a time for 2 minutes until golden on one side, then flip and cook for 1.5 minutes more. Transfer to the rack. Repeat with remaining chicken.

9. 9

   Assemble: Place fried chicken on a baking tray. Spoon 1/3 cup tomato sauce over each piece, covering about 80% to keep ends crispy. Sprinkle with chopped basil, then top with mozzarella and 3/4 cup parmesan. Drizzle with 1 tbsp olive oil.

10. 10

    Bake: Bake for 15 minutes until cheese is melted and has a few golden spots. Avoid overbaking to prevent chicken from drying out.

11. 11

    Serve: Remove from oven, sprinkle with extra basil if desired, and serve immediately with any remaining tomato sauce on the side, alongside pasta, salad, or crusty bread.

Recipe Notes

• Chicken – Halving breasts horizontally ensures even cooking and tenderness. Boneless thighs work wonderfully too; pound to even thickness and use 6 pieces for juicier results.

• Salt – Use kosher salt for brining to avoid oversalting; table salt is finer, so reduce to 3/4 tsp to prevent excess salinity.

• Italian herbs – Premixed dried Italian herbs (basil, parsley, oregano) add depth. Substitute with dried basil or parsley alone if needed. Fresh herbs can work in the sauce but not for brining or dredging.

• Panko breadcrumbs – Panko ensures a crispier, less greasy crust. Regular breadcrumbs can substitute, or make your own by blitzing stale bread in a food processor.

• Parmesan – For crumbing, store-bought sand-like parmesan gives better flavor pops due to larger grains. For topping, freshly grated parmesan melts better for a smoother finish. Avoid store-bought shredded parmesan batons, as they don’t adhere well.

• Frying oil – Olive oil adds flavor, but vegetable or canola oil works well. Reuse clean oil by cooling and straining through a paper towel-lined colander for future frying.

• Onion – Eschallots (French onions) create a smoother sauce, but regular onions work fine, leaving softened bits for texture. Finely chop for best integration.

• White wine – A dry white (sauvignon blanc, pinot grigio) enhances the sauce. Omit or use extra stock if avoiding alcohol. Freeze leftover wine in 1/2 cup portions for future recipes.

• Tomato passata – Pureed, strained tomatoes (like Mutti) make a smooth sauce quickly. Substitute with canned crushed tomatoes, but simmer longer to break down chunks.

• Baked option – For a lighter version, toast panko with parmesan per a crunchy baked tenders recipe, then crumb as directed, spray with oil, and bake at 200°C / 390°F for 15 minutes before assembling with sauce and cheese.

• Storage – Store crumbed (unfried) chicken in the fridge for up to 24 hours. Cooked chicken keeps separately from sauce for 3 days in the fridge. Reheat schnitzel in a 220°C / 390°F oven for 3-5 minutes to re-crisp, then assemble and bake. Freezes well for 2 months; thaw before reheating.

• Nutrition – Per serving, assuming 6 servings, including sauce and cheese. Values are approximate and exclude side dishes like pasta or bread.