Chicken Parmesan (Fried + Baked, Panko Crust)

Serves 6

Time
Prep: 25 min
Fry: 20 min
Bake: 20 min
Total: ~1 hr 5 min

Ingredients
3 large chicken breasts, halved horizontally (6 cutlets total)
Salt and pepper
1 cup flour
3 large eggs
2 tbsp water
2 cups panko breadcrumbs
3/4 cup grated Parmesan (divided)
1 tbsp Italian seasoning
1 tsp garlic powder
vegetable oil
28 oz can San Marzano tomatoes, pureed
2 cups shredded mozzarella
Fresh basil

Instructions
1. Prep Chicken
Pound to even ½-inch thickness if needed. Season both sides with salt and pepper.

2. Bread
Set up dredging line:
Bowl 1: flour
Bowl 2: beaten eggs + water
Bowl 3: panko, ½ cup Parmesan, Italian seasoning, garlic powder
Coat chicken in flour → egg → panko mixture. Press crumbs on firmly.

3. Fry
Heat oil in a large skillet over medium high heat.
Fry cutlets until golden. Drain on paper towels.

4. Bake
Preheat oven to 425°F
Spread a thin layer of marinara in a large baking dish.
Arrange fried cutlets. Spoon remaining marinara evenly on top.
Sprinkle mozzarella and remaining Parmesan.

Bake uncovered 15–20 minutes until cheese is bubbling and golden.

5. Serve
Rest 5 minutes, then garnish with basil. Serve with spaghetti or garlic bread.