Juicy Skillet-Fried Chicken Parmigiana From Scratch

A 30-minute dry brine keeps the white meat inside this Juicy Skillet-Fried Chicken Parmigiana From Scratch completely tender. The salt draws in moisture to protect the cutlets through a quick fry and a 15-minute bake at 350°F (180°C). A rapid stovetop tomato sauce and a crispy panko crust finish the classic meal.

The Chicken & Dry Brine

Slice the chicken breasts horizontally to create thinner cutlets. You can also pound boneless thighs to an even thickness. Sprinkle them with the salt, pepper, and Italian herbs. Let them sit for 30 minutes. The dry brine retains moisture during the double cooking process.

Avoid using a wet liquid marinade. Liquid mixtures cause the chicken to release water as it cooks, which results in a soggy breadcrumb coating. If you substitute table salt for kosher cooking salt in your dry brine, you must use a smaller volume. Table salt has a finer texture than coarse salt, so 3/4 teaspoon is enough to replace 1 teaspoon of kosher salt.

The Tomato Sauce

Eschallots dissolve into the sauce more seamlessly than standard onions, though regular onions work fine. Cook the aromatics in a saucepan.

Pour in the white wine. Dry white or red wines work well. Avoid sweet, fruity, or heavily oaked varieties. Simmer the liquid until the alcohol smell dissipates.

Tomato passata gives the sauce a smooth, thick consistency right away. You do not need a long simmering time to break down chunks. Stir in the passata and chicken stock. Cover the pot and simmer the mixture.

The Breading Process

Set up your three wide dishes for the Flour Station, Egg Wash, and Panko Coating.

Coat the chicken in the flour first. The plain powder creates a strong adhesive layer so the breadcrumbs stick to the meat.

Dip the floured meat into the egg mixture.

Push the wet chicken firmly into the panko mixture. Panko breadcrumbs produce a crunchier exterior that absorbs less oil compared to standard breadcrumbs. If you need an alternative, you can substitute standard breadcrumbs or processed stale bread. The dry mix also requires finely grated parmesan with a sand-like texture. This fine cheese adheres to the crumbing better than baton-shaped shreds and adds bold flavor.

Transfer the raw breaded pieces to a plate.

The Frying Oil

Heat the olive oil to 350°F (180°C). Verify the temperature by dipping the edge of a chicken piece into the pan to ensure the liquid bubbles vigorously on contact. Fry the chicken for just 4 minutes total. Leaving the cutlets in the skillet for 10 minutes and then baking them for 20 minutes severely overcooks and dries out the meat.

Drain the fried cutlets on a wire rack rather than paper towels. The rack preserves a crispy underside. You can strain cooled frying oil through a paper towel-lined colander to clean and reuse it.

The Toppings and Baking

Move the chicken to a baking tray. Spoon the tomato sauce over each piece. Apply sauce to only 80 percent of the chicken surface. Leave the edges bare to keep them crispy.

Pile the shredded mozzarella in mounds for even melting. Add the grated parmesan. Drizzle the extra virgin olive oil directly over the parmesan layer. The oil helps the cheese melt instead of just crisping in the heat.

Bake the assembled dish for exactly 15 minutes. This short time melts the cheese without overcooking the meat. A longer trip in the oven turns the crust completely soggy under the sauce.

Storage and Serving

Complete the plates by sprinkling the chopped basil Garnish over the hot cheese. You can serve the chicken alongside a roasted vegetable side or a leafy green salad tossed in a balsamic vinaigrette. A slice of warm Italian flatbread or a toasted garlic loaf will also round out the meal.

Uncooked breaded chicken can sit in the refrigerator for up to 24 hours before the coating begins to sweat. Store any cooked chicken cutlets separately from the sauce so they do not turn soggy.

To reheat refrigerated cutlets, place them in a 425°F (220°C) oven for 3 to 5 minutes to restore their crispness. Add the toppings and finish baking after that.