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Crispy Cheesy Chicken Parmesan

This classic Chicken Parmesan recipe transforms ordinary chicken into an extraordinary meal with its crispy coating, tender buttermilk-marinated chicken, and melty cheeses. The tangy tomato sauce combined with a perfectly seasoned breadcrumb crust makes it an irresistible comfort food ideal for both weeknight dinners and entertaining guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • Chicken breasts, boneless and skinless Marinated in buttermilk
  • 1 cup buttermilk For marinating the chicken
  • Olive oil For frying
Breadcrumb Coating
  • 1 cup breadcrumbs, unseasoned
  • 1/3 cup grated parmesan cheese
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
Toppings
  • 3 cups tomato sauce warmed before serving
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons chopped fresh parsley for garnish

Equipment

  • Skillet
  • Mixing bowls
  • Tongs

Method
 

  1. Marinate the chicken breasts in 1 cup of buttermilk for at least a couple of hours to ensure a tender texture.
  2. Prepare the seasoned breadcrumb coating by combining 1 cup of unseasoned breadcrumbs, 1/3 cup grated parmesan cheese, and the spice blend: 1/4 teaspoon each of dried oregano, dried parsley, dried basil, onion powder, and garlic powder, plus 1/2 teaspoon salt.
  3. Dip each chicken breast in the buttermilk (letting the excess drip off), then thoroughly dredge in the breadcrumb mixture, pressing to help the coating adhere.
  4. Heat a generous splash of olive oil in a skillet over medium heat. Fry the breaded chicken for approximately 4-5 minutes per side until golden brown and cooked through.
  5. Top each piece with shredded mozzarella cheese and allow it to melt slightly, then spoon over the warm tomato sauce.
  6. Garnish with 2 tablespoons of chopped fresh parsley and serve immediately. This dish pairs wonderfully with pasta, a crisp salad, or garlic bread for a complete meal.

Notes

For a different twist, you can substitute chicken with eggplant to make a vegetarian version of this classic dish. If you don’t have buttermilk on hand, combine regular milk with a tablespoon of lemon juice and let it stand for 10 minutes. Experiment with other cheeses like provolone or a sprinkle of pecorino for additional flavor. Leftovers can be stored in an airtight container for up to two days and reheated in a skillet to help maintain the crispiness.