Best Panko Chicken Parmesan Recipe | Pan Fried Breaded Chicken

One of the best ways to serve parmesan chicken is to plate the finished chicken on a bed of spaghetti. The best place to start is with the best panko chicken parmesan recipe.

There are some recipes that are amazingly simple but provide amazing meals. Chicken parmesan is one of those meals. The recipe is simple, though it does take time to complete.

However, time is the hardest part. A panko chicken parmesan recipe is an easy recipe that produces an amazing dinner that is perfect as a date night recipe.

The most important thing to remember when making a panko chicken parmesan recipe is to read the directions twice over before starting. There are a couple of steps that will become second nature after you get started.

However, if you don’t read the directions first, you may end up with something different. Still, the recipe is easy. It is a simple, lightly fried chicken recipe; that’s it.

Once it is fried, you can top it with cheese and then an Italian sauce and, boom, parmesan chicken. Plate it on a bed of spaghetti or with a side of veggies, and you’ve got yourself a romantic meal or a fantastic family dinner.

In fact, this recipe will become your kids’ favorite meal.

Best Panko Chicken Parmesan Recipe | Pan Fried Breaded Chicken

The obvious ingredient is the chicken breast. You won’t need many chicken breasts because you will be cutting them in half along the side, creating a filet.

That means each chicken breast will become two servings. Panko is the next obvious ingredient. You can pick any panko you enjoy most since there are the original but also ones with added seasonings.

Try the Italian breadcrumbs for a more well-seasoned dish. You can also buy a simple marinara sauce if you’d like. However, there is something better about a freshly made sauce.

Luckily, we have included directions for making the sauce from scratch as well.

How to Make Panko Chicken Parmesan

Begin by making the sauce.

Heat extra virgin olive oil with garlic, salt, dried oregano, and spicy red pepper flakes.

Stir I’m crushed tomatoes and sugar and let simmer until thickened.

Add salt and pepper to taste and cover to warm until ready to serve.

Next, prepare the chicken by cutting each boneless skinless chicken breast in half and then pound each a 1/2” thick. Season each with salt and set in the refrigerator for 20 minutes.

Now, set up a breading station. Combine 1 egg with 1 tablespoon flour in a shallow bowl and combine.

Mix Parmesan cheese, Panko breadcrumbs, garlic powder, oregano, and pepper in a separate shallow bowl.

Remove the chicken from the refrigerator and remove any excess liquid from the chicken breast with a paper towel.

Dredge chicken in egg-flour mix and then coat in parmesan Panko mix.

Panfry breaded chicken in a nonstick skillet until both sides are crispy brown.

Drain on a paper towel and then transfer to a rimmed baking dish or sheet.

Sprinkle with whole milk mozzarella and fontina cheese and broil until cheese melts.

Plate the chicken, spread a few tablespoons of tomato sauce, and top with fresh basil.

Enjoy every bite of this cheesy, crispy chicken!

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