Chicken Parmesan Recipe

Prepare chicken

If chicken breasts are thick, butterfly or pound them to an even thickness about 1/2 inch. Pat dry with paper towels and season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Set up breading station

Place the flour in a shallow dish. In a second shallow bowl, whisk the eggs with 2 tablespoons whole milk until smooth. In a third shallow bowl, combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, remaining 1/2 tsp kosher salt and remaining 1/4 tsp black pepper.

Bread the chicken

Working one piece at a time: dredge a chicken breast in flour, shaking off excess; dip into the egg mixture, letting excess drip off; press into the breadcrumb mixture to coat thoroughly, pressing to adhere. Place breaded cutlets on a wire rack while you finish the rest.

Pan-fry until golden

Heat a large skillet over medium heat and add about 1/2 cup vegetable oil (enough to lightly shallow-fry). When oil shimmers (about 350°F if using a thermometer), add breaded chicken—do not overcrowd. Cook 3-4 minutes per side, until golden brown and cooked through to an internal temperature of 165°F. Transfer to a plate lined with paper towels or a clean rack.

Preheat oven to 400°F (200°C) or set an oven broiler to low. In a small bowl, mix softened butter, minced garlic, olive oil and 1/4 tsp salt until spreadable. Spread the garlic butter generously on cut sides of the ciabatta or rolls.

Arrange bread cut-side up on a baking sheet and bake for 6–8 minutes until edges are golden and butter is melted and bubbling. If using a broiler, broil 1–2 minutes watching carefully to avoid burning.

Assemble the panini-style Chicken Parmesan: on each toasted bread bottom, spoon about 1/2 cup marinara sauce (spread slightly), place a fried chicken cutlet on top, then spoon another 1/4 cup marinara over the cutlet. Top each with about 1/2 cup shredded mozzarella (adjust to preference).

Return the assembled sandwiches to the oven at 400°F for 6–8 minutes, or until the cheese is fully melted and bubbly and the internal temperature remains 165°F. If you prefer a bit of browning on the cheese, place under the broiler 1–2 minutes—watch closely.

Remove from oven, garnish with torn fresh basil leaves if desired, then place the toasted bread tops on each sandwich. Optionally press briefly in a panini press for 30–60 seconds to seal. Serve immediately.