One of my favorite comfort foods will always be Chicken Parm.
And when I can’t find anything else to order on a menu, I often turn to Chicken Parm.
It’s such an easy dish to make, that you’d think it’s always the perfect meal to get when you order out. Unfortunately, it’s not.
I have seen chicken parm done badly more times than I’ve seen it done right. It’s actually how I gauge an (American) Italian restaurant. Because if you can’t get this simple dish right, there’s a good chance you won’t do well with more complicated dishes.
Since it’s one of my favorite dishes you can bet that I know the secret to making an OMG ah-mazing Restaurant-Style Chicken Parm and today I’m going share my method with you.
What Ingredients do I need to make a Restaurant-Style Chicken Parm?
Let’s start by gathering the ingredients we need to make my Restaurant Style Chicken Parm. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed the up cooking process, but it also helps ensure you have everything you need to make the dish.
How do I make Chicken Parm?
The key to making the perfect chicken parm is in flattening the breast (which also tenderizes it) with a meat hammer. This makes for the perfect bite. Not to thick so the flavors don’t carry through and not too chewy.
The chicken breasts should weigh between 5-6 ounces each.
Chef Dennis Tip:
Cover the chicken breasts with plastic wrap before pounding them. It keeps bits of chicken from flying around the room and makes the process easier.
If you don’t have a meat hammer a regular hammer (wrapped in plastic) will do. Use the flat side of the hammer not the part you drive nails in with. Just don’t go crazy on it, you don’t want to tear up the chicken breast.
While pounding the chicken breast, don’t strike straight down, you want to almost push the meat towards the outer edges while you pound. We want the breast intact and this is the best way gain size without breaking apart the breast.
This is the meat hammer I recommend if you want to work like a chef and get a little medieval with your meats -> Westmark (Robusto-Spezial) Meat Hammer.
Do I have to pound the chicken breasts?
The short answer is no. But trust me, the difference between a pounded chicken breast and a not pounded breast, is night and day. The pounded breast will be more tender and will spread out more allowing you to cover it with more sauce and cheese. And that means more flavor.
Once the chicken breasts have been prepped it’s onto the breading station.
Set up three containers that you are big enough to get the flattened chicken breast in for the breading process.
- flour seasoned with sea salt and black pepper
- egg wash (eggs whipped with milk or water)
- Italian seasoned bread crumbs (or your choice of bread crumbs)
Start by dipping the chicken breast into the seasoned flour. Then into the egg wash, and finally into the seasoned bread crumbs.
**Make sure to get a good coating on the chicken breast at each step of the process.
Once all the chicken breasts have been breaded, you’re ready to start the frying process.
Chef Dennis Tip:
I hate breading food. It’s a messy job and no matter how hard I try I can’t do the one dry hand one wet hand process. So when I bread chicken or eggplant I triple the amount I’m making so I don’t have to go through the process as often.
Make a large batch, fry them up, freeze them, and store them in ziplock bags. Then on a day, you’re too tired to cook you’ll have deliciousness waiting for you in the freezer!
When you’re done breading the chicken cutlets it’s time to fry them up to a golden brown.
Heat a large saute pan on high heat and add about a half an inch of vegetable oil. Carefully place the breaded chicken cutlets into the oil using tongs. Add as many as you can into your pan without crowding them.
Let them saute until they get a nice golden brown color. Using tongs turn them over and saute the other side until golden brown.
Drain the fried chicken cutlets on baking racks over sheet pans (or baking sheets). Allowing fried food to drain removes much of the fat associated with frying. Most of the fat will not penetrate the food, staying only on the outer layer (as long as the oil is hot enough).
This half sheet pan with a wire rack is perfect for draining fried foods.
What else can I make with the fried chicken cutlet?
The skies the limit for the number of toppings you can add to a perfectly breaded and fried chicken cutlet.
Try a few of my favorites:
- bacon, tomatoes and Swiss cheese
- sauteed broccoli rabe, roasted peppers and provolone cheese
- sauteed broccoli and cheese sauce
- mushrooms, sauteed spinach and bleu chceese
See how easy it is to create deliciousness? Have fun with the toppings making your own signature chicken dish.
Chef Dennis Tip:
If you’re serious about home frying I suggest the T-Fal Deep Fryer. It’s the one I use at home for any deep-fried foods.
The secret to making a perfect Chicken Parm is using enough sauce on top of the fried chicken cutlet to completely cover it.
Some restaurants give you a huge order of the chicken cutlets, then don’t use enough sauce or cheese to cover them. If I wanted a plain fried chicken cutlet, I’d order one!
It’s all about the sauce and the cheese.
And while you don’t want to smother the chicken cutlet with cheese (okay maybe you do). Don’t scrimp on the cheese!!
And for that restaurant-style look, sprinkle finely chopped parsley on top of the cheese before putting the chicken parm in the oven to finish cooking.
Can I make Chicken Parm in an Air Fryer?
Yes, you can.
- Preheat the air fryer to 375 degrees F.
- Place the breaded chicken in a single layer in your air fryer. Depending on how many chicken parms you are cookng you may need to cook the chicken in batches.
- Cook the breaded chicken for six minutes, then turn the pieces over. Top the chicken cutlets with tomato sauce, shredded mozzarella cheese and a sprinkle of chopped parsley.
- Let the chicken parm cook for an additional 3-5 minutes or until the internal temperature of the chicken has reached 165 degrees F.
The parsley melts into the cheese, making the Chicken Parm even more tantalizing…..sigh
Now, this is a Chicken Parm that you’ll love eating! The sauce adds flavor and the cheese adds that ooey-gooey deliciousness that turns that chicken cutlet into a superstar.
More Italian Recipes You’ll Love!
- Restaurant-Style Spaghetti Sauce with Sausage
- Spaghetti and Meatballs
- Sicilian Style Seafood with Pasta
- Traditional Italian Bolognese Sauce
Restaurant-Style Chicken Parm
Ingredients
- 24 oz chicken breast four 6 ounce boneless skinless breasts, lightly pounded
- 8 oz mozzarella cheese shredded
- 12 oz spaghetti sauce your favorite brand or see my recipe
- 2 tsp parsley finely chopped
- 1 cup flour seasoned with sea salt and black pepper
- 2 cups bread crumbs Italian seasoned or your choice
- 2 large eggs
- 2 oz water or milk
- vegetable oil for frying chicken cutlets
Instructions
- Place the chicken breasts on a cutting board lined with plastic wrap. Cover the chicken with another sheet of plastic wrap and using a meat hammer lightly pound the chicken breasts (see notes).
- Set up a breading station with flour seasoned with sea salt and black pepper, egg wash and Italian seasoned bread crumbs.
- Coat the chicken breasts with the seasoned flour. Then place in the egg wash and finally in the bread crumbs. Make sure you get a good coating of each ingredient on the chicken breasts, completely coating them.
- Heat a large saute pan on high heat and add about a half an inch of vegetable oil. Carefully place the breaded chicken cutlets into the oil using tongs. Add as many as you can into your pan without crowding them. Let them saute until they get a nice golden brown color. Using tongs turn them over and saute the other side until golden brown.
- Drain the fried chicken cutlets on baking racks over sheet pans (or baking sheets).
- Place the fried chicken cutlets in a baking dish. Top each cutlet with about ⅓ cup of spaghetti sauce, covering the chicken cutlet.
- Add two ounces of shredded mozzarella cheese on top of the marinara sauce.
- Sprinkle the chopped parsley on top of the mozzarella cheese.
- Bake at 350 degrees F for 20 minutes or until the cheese is nicely melted.*make sure the fried chicken cutlet has reached a minimum internal temperature of 165 degrees F
- Remove from the oven and serve immediately with your favorite pasta.
Notes
Nutrition
Terry Brand
Where do I find the marinara sauce recipe?
Chef Dennis Littley
hi Terry
this is the recipe I use anytime I need a red sauce. It’s not really a marinara since its cooked for 4-5 hours. You can make it without the sausage if you like. https://www.askchefdennis.com/restaurant-style-spaghetti-sauce/
Sharon
I want to serve to my dinner club. Will it be alright to make ahead and warm yp
Chef Dennis Littley
I would cook the chicken and set it up with sauce and cheese and put it into the oven to finish before serving. I wouldn’t precook and then warm it up.
Margaret Frick
I have made Chicken Parm numerous times but I was never happy with it. Saw your recipe so I gave it a try. It was deliciously fantastic. I have now, after 53 years of cooking found my go to recipe for chicken parm. You would think that this fairly easy recipe wouldn’t be difficult but sometimes the easiest becomes the most challenging. I wanted restaurant taste and presentation. This recipe has it. Thank you Chef Dennis.
Chef Dennis Littley
Thank you for letting me know you enjoyed my chicken parm recipe Margaret, you made my day!
F. C. Kelly
Made this for Sunday lunch and my family loved it! Thanks so much!
Kathryn Patterson
I cook a lot for my parents. My mom told me that she would love if I cooked her some Chicken Parmesan. So, I looked up some recipes, and your recipe sound absolutely delicious. I followed the directions, and of course tasted it. It was so delicious I just went ahead and made enough for my whole family. Thank you so much for your delicious recipe.
Chef Dennis Littley
You’re very welcome Kathyrn, I hope you find more recipes to try on my website!
Tracy
This is such a great recipe. I love that there’s plenty of sauce. I agree, so many restaurants don’t give enough! A family favorite now, thank you!
Jagruti's Cooking Odyssey
looks delicous! love the combination of ingredients you have used.
Jo
Looks so perfect! Chicken and parm together is one delicious combo. Thank you for sharing all the tips and tricks to make a perfect dish.
LaKita
This recipe for chicken parm looks so delicious! I also hate the breading process so the tip to make extra and freeze them for later works perfect for me!
Neha
Holy yum! This chicken parm looks so appetizing. I am so going to try this one as soon as I get a chance. Thanks for all the wonderful tips too.
Aditi Bahl
Tried this lovely chicken delight and my family loved it. Moreover it was easy to prepare thanks to your detailed post. Thanks for sharing
Sues
Wow, this truly does look like the best chicken parm ever! I agree sometimes it’s just not great at restaurants, especially when it’s overly greasy or doesn’t have a lot of flavor. Now I know I can have the perfect one when I make it at home!
Denise
One of my favorite meals! Now I can cook it myself at home! Thank you for sharing your recipe.
Bill Desjarlais
So easy and so tasty. This recipe was a big hit with my family.
Lathiya
The chicken Parm recipe sounds great and I’m sure this makes great weekend lunch.
Sharon
I love being able to make classic chicken parm right at home with this recipe. It’s perfect for date night.
HEATHER PERINE
OMG perfection!!! Loved all your tips and helpful photos – made making it a breeze. 🙂 Delicious will make again!
Mama Maggie's Kitchen
My mouth is watering. I have to make this!
Swathi
Looks delicious I love this chicken parmesan, Perfect homemade dinner for any day.
Debra
Great tips….and that spaghetti sauce looks incredible.
Kerri
Chicken Parm is one of my favorite comfort meals ever. This is a delicious meal that the whole family loves!
Amy
Oh that looks so delicious! Can’t go to the pub during lockdown so will try this at home!
Robyn
This is such a winning chicken recipe that my whole family love! Thanks for sharing that great tip about tripling the amount then freezing the rest when breading chicken – I hate that job too!
Marina
Fantastic chicken recipe, so comforting and delicious
Taleen | Just As Tasty
This looks amazing! I love chicken parm so I am excited to try this recipe.
Gloria
Well you just prove that you can make restaurant quality meals right at home. With the price of food going up, eatng out is not possible for lots of people. This is the perfect recipe for any night of the week.
Emily Flint
Thanks Dennis, you always do the best job of breaking down the steps to make a delicious meal! This Chicken Parm looks amazing!!!
Sue
Chicken Parm is one of my all-time favorites. “its all about the sauce and cheese” – these are words to live by!!!!
Akiko
I love your website, with so many great cooking tips in addition to these great recipes! This chicken parm looks better than any I’ve had at restaurants! Thanks for sharing!
Amanda Marie Boyle
I’ve never thought to bread and then freeze my chicken – thanks for the tip!
Sarah James
Your chicken looks so delicious. Thanks for the tip about flattening the chicken breast, I won’t go bashing my chicken again.
Meesha
This is one of my favourite comfort foods! Thanks for sharing!
Andréa Janssen
One of my favorite chicken recipes: chicken Parmesan. Thank you for sharing the recipe
Alexandra
So delicious – it is a family favourite dish, and we loved to be able to recreate it at home using your delicious recipe. Thank you!