Cheesy Parmesan Chicken
Crispy breaded chicken cutlets topped with warm pizza sauce and melted shredded cheese, served with golden fries. A comforting, restaurant-style dinner ready in under an hour.
Equipment
- 1 | Meat mallet | for pounding chicken
- 3 | Shallow dishes | for breading station
- 1 | Large skillet | for frying
- 1 | Small pan with lid | for melting sauce
- 1 | Tongs | for flipping
- 1 | Baking sheet or air fryer | for fries
Ingredients
- 2 | | large chicken breasts |
- 1 | cup | seasoned flour |
- 2 | | eggs | beaten
- 1.5 | cups | breadcrumbs |
- 1 | | oil for frying | enough for ½-inch depth
- 1 | cup | pizza sauce |
- 1.5 | cups | shredded pizza cheese |
- 300 | g | frozen French fries |
Instructions
- Butterfly chicken breasts and pound to even ½-inch thickness under plastic wrap.
- Set up three dishes: seasoned flour, beaten eggs, and breadcrumbs.
- Coat each chicken piece in flour, then egg, then breadcrumbs, pressing firmly.
- Heat ½ inch of oil in a large skillet over medium heat until shimmering.
- Fry chicken 3–4 minutes per side until deep golden brown. Drain on paper towels.
- Warm pizza sauce in a separate pan, top with shredded cheese, and cover until melted.
- Cook frozen fries according to package directions until crisp.
- Plate chicken with fries and pour hot cheesy sauce over the chicken. Serve immediately.
Notes
Store leftovers in an airtight container in the fridge up to 2 days.
Reheat chicken in the oven to keep the coating crisp.
Freeze breaded uncooked cutlets for up to 1 month.
Use any melting cheese if pizza blend is unavailable.
Reheat chicken in the oven to keep the coating crisp.
Freeze breaded uncooked cutlets for up to 1 month.
Use any melting cheese if pizza blend is unavailable.