Pan-Fried Chicken Parmesan with Parmesan Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-fried with a crispy parmesan crust, topped with marinara sauce and melted mozzarella for a comforting Australian pub favorite. This australian-inspired chicken ready in about 30 minutes pairs all-purpose flour, large, beaten eggs, finely grated parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Australian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pound 4 boneless, skinless chicken breasts to an even thickness about 1/2 inch using a meat mallet. Season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried oregano.
  2. Step 2: Set up a dredging station with 1/2 cup all-purpose flour in one bowl, 2 beaten eggs in another, and a mixture of 3/4 cup finely grated parmesan cheese with 1/4 cup additional flour in a third bowl.
  3. Step 3: Coat each chicken breast first in flour, shaking off excess, then dip into the beaten eggs, and finally press into the parmesan-flour mixture until well coated.
  4. Step 4: Heat 3 tbsp olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through, about 160°F internal temperature.
  5. Step 5: Spoon 1/4 cup marinara sauce evenly over each chicken breast, then sprinkle 1/4 cup shredded mozzarella cheese on top.
  6. Step 6: Cover skillet with a lid and cook on low heat for 2-3 minutes until mozzarella melts and sauce is heated through. Serve immediately.

Frequently asked questions

How long does Pan-Fried Chicken Parmesan with Parmesan Crust take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Chicken Parmesan with Parmesan Crust?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Pan-Fried Chicken Parmesan with Parmesan Crust?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Chicken Parmesan with Parmesan Crust for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Chicken Parmesan with Parmesan Crust?

Australian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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