Crispy Parmesan Crusted Chicken with Mozzarella

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Description

This crispy parmesan crusted chicken with mozzarella is juicy chicken breast coated in a golden parmesan-herb crust, pan-fried until perfectly crispy, then topped with melted mozzarella. It’s flavorful, crunchy on the outside, tender on the inside, and can be served with pasta, salad, or roasted veggies. Think of it as an elevated chicken parmesan but lighter and faster!

Ingredients For Crispy Parmesan Crusted Chicken with Mozzarella

  • 2 large chicken breasts (butterflied and halved into 4 cutlets)

  • 1 cup breadcrumbs (Italian seasoned or panko for extra crunch)

  • ½ cup grated Parmesan cheese

  • 1 tsp garlic powder

  • 1 tsp Italian seasoning (or dried oregano + basil)

  • ½ tsp paprika

  • Salt & black pepper to taste

  • 2 large eggs (beaten)

  • 1 cup shredded mozzarella cheese (or slices)

  • 3 tbsp olive oil (for frying)

  • Fresh parsley (for garnish)

  • Optional: marinara sauce for serving

Instructions

  1. Prepare chicken: Pat chicken dry, season lightly with salt and pepper.

  2. Set up dredging station:

    • Bowl 1: Beaten eggs

    • Bowl 2: Breadcrumbs, parmesan, garlic powder, Italian seasoning, paprika

  3. Coat chicken: Dip each cutlet in egg, then press into breadcrumb-parmesan mix until well coated.

  4. Cook chicken: Heat olive oil in a skillet over medium heat. Fry chicken 3–4 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C).

  5. Add mozzarella: In the last minute, place mozzarella on top of each piece, cover skillet with a lid, and let it melt.

  6. Serve: Garnish with parsley and serve hot with pasta, salad, or roasted vegetables.

Notes

  • Use panko breadcrumbs for maximum crunch.

  • Don’t overcrowd the pan—cook in batches if needed.

  • To make it lighter, you can bake at 400°F (200°C) for 20 minutes instead of frying.

  • Fresh mozzarella slices will give a gooier texture, shredded melts faster.

Tips

  • Pound chicken evenly so it cooks uniformly.

  • Let chicken rest on a wire rack (not a plate) after frying to keep it crispy.

  • Add a drizzle of marinara or balsamic glaze for extra flavor.

  • Works great with chicken thighs too for juicier results.

Servings

  • Makes 4 servings (1 cutlet per person).

Nutritional Info (per serving, approx.)

  • Calories: 390

  • Protein: 38g

  • Fat: 20g

  • Carbs: 15g

  • Fiber: 1g

  • Sodium: 680mg

Benefits

  • High protein meal that keeps you full.

  • Calcium-rich from mozzarella and parmesan.

  • Lower in carbs than traditional breaded chicken parm.

  • Versatile—pairs with veggies, pasta, or grains.

Q & A

Q: Can I make this ahead of time?
A: Yes, bread the chicken and refrigerate for up to 6 hours before frying.

Q: Can I freeze it?
A: Yes, after cooking, let cool, wrap tightly, and freeze up to 2 months. Reheat in the oven at 375°F.

Q: How do I keep the crust from falling off?
A: Press breadcrumbs firmly into chicken and let it rest 5 minutes before frying.

Q: Can I make it gluten-free?
A: Use gluten-free breadcrumbs and the recipe works perfectly.

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