Panko Chicken Parmesan

Panko adds a delicious crunch to this classic chicken Parmesan. Plus:  More Delicious Italian Recipes 

Panko Chicken Parmesan
Photo: © Todd Porter & Diane Cu
Total Time:
45 mins


  • 4 boneless, skinless chicken breasts, cut in half

  • Kosher or sea salt, to taste

  • Fresh ground black pepper, to taste

  • 2 large eggs

  • 1 cup panko

  • 1/2 cup grated Parmigiano-Reggiano

  • Oil, for frying

  • 2 cups tomato sauce, heated

  • 1 cup grated mozzarella cheese

  • Chopped Italian parsley, for garnish


  1. Rinse the chicken and pat dry. Cut or pound the chicken breasts into 1/2-inch-thick pieces. Season with salt and pepper and set aside.

  2. In large bowl, beat eggs and set aside. In another large bowl, mix together the panko and Parmigiano-Reggiano.

  3. Coat the chicken in egg and then dredge it in the panko/cheese mixture. Shake off any excess and set the coated pieces aside. Repeat with the remaining chicken.

  4. Heat 1/4 inch of oil in a large skillet over medium-high heat. After the oil is hot, add the chicken. Cook for 5 to 7 minutes, turning once, until the chicken is golden and cooked through.

  5. To serve, top the cooked chicken with hot tomato sauce, mozzarella cheese and garnish with parsley.

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