A Kitchen Classic: Chicken Parmesan with a Crispy Twist
If there’s one dish that brings comfort, aroma, and a bit of crispy magic to the table, it’s Chicken Parmesan. This version, originally created by Chef John Mitzewich and tested by the Allrecipes Test Kitchen, keeps things simple, crisp, and richly satisfying… with a golden crust and just enough tomato sauce (or pesto) to complement the melted layers of cheese. It's the kind of recipe you reach for when the air feels cooler, the kitchen feels warmer, and you’ve got time to enjoy the process. I recently tried this version over my usual recipe and it came out so crispy & delicious, I will be making it this way from here on out!
Before I even preheat the oven, I tie on one of my linen aprons. It’s a little ritual that sets the tone. The fabric is soft and breathable, and by the time dinner’s ready, it’s picked up the smallest smudges of flour and Parmesan like a memory of the meal in the making.
Ingredients
4 skinless, boneless chicken breast halves
Salt and freshly ground black pepper to taste
2 large eggs
1 cup panko bread crumbs (plus more as needed)
¾ cup grated Parmesan cheese, divided
2 tablespoons all-purpose flour (plus more if needed)
½ cup olive oil (for frying)
½ cup prepared tomato sauce (or pesto)
¼ cup fresh mozzarella, cut into small cubes
¼ cup chopped fresh basil
½ cup grated provolone cheese (or your favorite cheese)
2 teaspoons olive oil
Step-by-Step
1. Preheat the oven to 450°F.
It’s worth the wait for the kind of browning that only high heat brings.
2. Prep the chicken.
Place the chicken breasts between two pieces of parchment or inside a freezer bag and pound them to an even ½ inch thickness. I like to cover my workspace with one of my rough linen kitchen towels while I do this… less mess, less noise, and easy cleanup.
3. Season and coat.
Salt and pepper both sides, then dust with flour using a small strainer. Beat the eggs in a shallow bowl. In a second bowl, combine the panko and half the Parmesan. Dip each chicken breast into the eggs, then press into the breadcrumb mixture. Set them aside and let them rest for 10 to 15 minutes. I usually cover the bowl with one of my linen bowl covers here… breathable and reusable, they keep everything tidy without trapping steam.
4. Sizzle until golden.
Heat the olive oil in a skillet. Once it shimmers, fry each piece for about 2 minutes per side. You’re aiming for golden and crispy, not fully cooked… it’ll finish in the oven.
5. Build the layers.
Place the seared chicken in a baking dish. Spoon tomato sauce on top, then layer with mozzarella, basil, provolone, and a final shower of Parmesan. Drizzle a touch of olive oil over each.
6. Bake until bubbly.
Into the oven it goes for 15 to 20 minutes. You’ll know it’s ready when the cheese bubbles and browns in places, and a thermometer hits 165°F in the center.
This dish is best enjoyed hot out of the oven, served on your favorite plates with a big green salad or some crusty garlic bread. Keep a linen towel on hand at the table… there’s something about the way they feel that makes the meal feel a little more thoughtful, a little more handmade.
Whether you're cooking for family, friends, or just for yourself, this version of Chicken Parmesan invites you to slow down, layer on the flavor, and enjoy the comfort of cooking in linen.
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