Crispy Parmesan Crusted Chicken with Melted Cheese Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are prepped and ready for use. Have the parmesan and mozzarella cheeses grated. Pound the chicken breasts to an even thickness to guarantee consistent cooking times.

Prepare a baking sheet with parchment paper for easy transfer and cleanup, and ensure the oven rack is positioned in the upper third for broiling.

Instructions

Coating the Chicken

1. 1Prepare the Chicken
   Pound the chicken breasts to an even thickness using a meat mallet. This ensures they cook uniformly in the skillet. Press each piece of chicken firmly into the grated parmesan to coat all sides evenly, ensuring the crust adheres well to the surface.
   Look for The chicken is evenly coated with a thick layer of parmesan.
   Tip Press the parmesan firmly into the chicken to ensure it adheres during the frying process.

The chicken cutlets should be fully covered in a uniform layer of parmesan with no visible gaps. When touched, the cheese coating should feel firmly compacted against the meat so that it stays in place during pan contact.

Searing the Crust

2. 2Sear the Chicken
   Heat a large skillet over medium-high heat with a thin layer of oil. Once the oil is shimmering, add the breaded chicken breasts. Cook each side for about 3 to 4 minutes until the crust turns a deep, golden brown. Remove from the pan and transfer the chicken to a baking sheet.
   Look for The crust is golden brown and crispy, and the chicken releases easily from the pan surface.
   Tip Do not overcrowd the skillet; cook in batches if necessary to maintain the high heat needed for crispiness.

The crust should display a rich, deep golden-brown hue and sound crisp when tapped with tongs. A savory, toasted cheese aroma should fill the kitchen, and the meat should slide cleanly across the pan surface without sticking.

Broiling to Perfection

3. 3Broil and Finish
   Top each chicken breast with the shredded mozzarella cheese. Place the baking sheet under the broiler for 2 to 3 minutes, or until the cheese is melted, bubbling, and slightly browned. Ensure the internal temperature reaches 165°F (74°C). Remove from the oven, garnish with fresh parsley, and let the chicken rest for 5 minutes before serving.
   Look for The cheese is bubbling and golden-brown, and the chicken is cooked through.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Watch the broiler closely, as the cheese can burn very quickly once it starts to brown.

The mozzarella on top must be thoroughly melted, bubbling actively across the cutlet, and showing scattered golden-brown blisters. A quick temperature probe in the center must confirm a reading of at least 165°F (74°C).

Common mistakes

Avoid using too much oil in the skillet, as this can result in a soggy crust rather than a crispy one. A thin layer is sufficient to facilitate the sear.

Additionally, do not walk away from the broiler, as the cheese can transition from perfectly browned to burnt in a matter of seconds. Finally, ensure the chicken is not crowded in the pan to maintain the necessary high heat for browning.

How to tell it’s done

The chicken is done when the crust is golden-brown and the mozzarella cheese is melted, bubbling, and slightly browned in spots.

Most importantly, use a meat thermometer to check that the thickest part of the chicken breast has reached an internal temperature of at least 165°F (74°C).

Let the chicken rest for 5 minutes to allow the juices to redistribute, ensuring a tender bite.

• Poultry: 165°F (74°C) in the thickest part