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Crispy Chicken Parmesan

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1 egg, beaten
1/3 cup Dijon mustard
3 cloves garlic, minced
3 tablespoons butter, melted
4 boneless, skinless chicken breasts
1 cup panko bread crumbs
1/4 cup shredded Parmesan cheese
1/4 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning

Crispy Chicken Parmesan

Dijon mustard adds great flavor to the classic Chicken Parmesan recipe.

  • Serves 4
  • Easy

About This Recipe

Chicken Parmesan is a classic Italian recipe made with chicken coated with bread crumbs and Parmesan cheese (natch), then sautéed and usually served with a red sauce. I omit the red sauce, because I think it makes the coating soggy, and I add melted butter and Dijon mustard to the recipe. And I omit the sautéing step and just bake the chicken in the oven to make my Crispy Chicken Parmesan.

Instead, I like to serve this recipe with spaghetti mixed with a red sauce and Parmesan cheese. That way you get the total Chicken Parm experience but in separate components. This recipe isn’t necessary, but it’s a nice touch.

Eggs are used to give the bread crumbs something to hold onto, and I add lots of garlic just because, well, garlic is necessary to life! I also use two types of Parmesan cheese, because shredded and grated forms of that cheese have such different textures.

And if you’ve never used panko bread crumbs before, you are in for a treat. These are little bread crumbs that are made in a special way and baked so they are three-dimensional and crunchy. They make a fabulous crunchy and crisp coating on any food.

Serve this easy recipe with hot garlic bread (or Cheesy Toasted Bread Sticks) and a green salad. And Creamy Lemon Bars for dessert.

Tips for best results for Crispy Chicken Parmesan:

  • I try to buy chicken breasts that are 6 ounces or smaller. Very large chicken breasts tend to be tough even when cooked correctly.
  • To keep the breading on the chicken, don’t be afraid to push it on, but don’t press too hard so you start breaking the panko crumbs apart.
  • A rack is necessary, otherwise the bottom half of the chicken will be soggy.
  • Make sure that you have a food thermometer so you can be sure the chicken reaches 165°F for food safety reasons.
  • For extra crisp results, air fry in your air fryer!

Why this recipe works:

  • Tender chicken with a crisp bread crumb coating is a great combination.
  • This recipe is usually fried in butter or oil. To get that crisp coating while baking, the panko bread crumbs are necessary.
  • Baking the chicken is also much less messy. And elevating the chicken on a rack as it bakes ensures that the chicken will be crisp all the way around.

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Preheat the oven to 375°F. Line a 9" x 13" pan with foil and top with a wire rack. This is used to elevate the chicken in the oven heat so it browns and crisps on all sides.


In a shallow bowl, combine the egg, mustard, garlic, and melted butter and mix with a wire whisk. Add the chicken and stir to coat. Let stand while you prepare the crumb mixture.


In another shallow bowl, combine the bread crumbs, both kinds of Parmesan, and the Italian seasoning.


Remove the chicken from the mustard mixture, one at a time, and coat in the bread crumb mixture. Place each on the wire rack in the prepared pan as you finish.


Bake the chicken for 25 to 35 minutes, or until a thermometer registers 165°F and the chicken is golden brown. Serve immediately, with some hot pasta sauce mixed with hot cooked spaghetti if you'd like.


Air fryer instructions

Prepare the chicken through step 4. Preheat the air fryer to 375°F. Spray the air fryer basket or rack with nonstick cooking spray. Place the chicken in a single layer in the air fryer.


Air fry for 10 to 14 minutes, carefully turning the chicken halfway through the cooking time, until the temperature reaches 160°F on a reliable food thermometer. Let the chicken stand, loosely covered, for 5 minutes before serving; the temperature should rise to 165°F in that time, which is the safe final temperature for chicken.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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