Crispy Chicken Parmigiana Burger with Melty Mozzarella

This chicken Parmigiana burger delivers the ultimate combination of textures: a shatteringly crisp breaded cutlet, rich San Marzano marinara, and blanket of melted mozzarella, all tucked into a garlic-buttered brioche bun.

The contrast between the crunchy coating and the gooey cheese is pure magic. Every bite is a messy, satisfying experience that will have you reaching for another. It's a restaurant-quality burger made simple at home.

A crispy chicken Parmigiana burger is the kind of dish that feels like a special occasion but comes together quickly on a weeknight. The chicken cutlets are pounded thin, breaded with seasoned crumbs and parmesan, then fried until golden and crunchy.

They're topped with a ladle of rich marinara, smothered in fresh mozzarella, and broiled until bubbly. Served on a toasted brioche bun with fresh basil, it's a flavor-packed burger that's sure to become a favorite.

Ingredients

Why this recipe works

Pounding the chicken to an even thickness is the secret to a juicy, evenly cooked cutlet. It also creates more surface area for the crispy coating, maximizing crunch in every bite. The combination of Italian seasoned breadcrumbs and grated parmesan adds a savory, nutty depth that complements the marinara and mozzarella perfectly.

Frying the breaded cutlets in shallow oil gives them a blistered, golden crust that stays crisp even under the saucy toppings.

Broiling the assembled burgers melts the mozzarella into a bubbly, gooey layer that contrasts beautifully with the crunchy chicken. The garlic-buttered brioche bun adds a touch of sweetness and richness that balances the acidity of the tomato sauce.

Notes and substitutions

Use good-quality San Marzano marinara for the brightest, most authentic flavor. If you can't find San Marzano, any robust marinara will work. Fresh mozzarella is essential for that stretchy, milky melt; pre-shredded mozzarella doesn't melt as smoothly. Brioche buns are soft and slightly sweet, but you can substitute ciabatta or regular hamburger buns.

For the crispiest coating, press the breadcrumbs firmly onto the chicken and let the breaded cutlets rest for 5 minutes before frying—this helps the coating adhere.

If you prefer a spicier kick, add a pinch of red pepper flakes to the breadcrumb mixture. The garlic butter for the buns can be homemade or store-bought; just make sure it's softened for easy spreading.

• chicken breast cutlets: Thin chicken breasts (pounded to even thickness) or turkey cutlets
• Italian seasoned breadcrumbs: Plain breadcrumbs plus 1 teaspoon Italian seasoning
• San Marzano marinara: Any good-quality jarred marinara or homemade tomato sauce
• brioche buns: Ciabatta rolls or soft hamburger buns

Equipment

• Meat mallet or rolling pin
• Three shallow dishes for breading
• Large skillet
• Baking sheet
• Broiler
• Tongs