Recipe for Panko Crusted Chicken Parmesan from Mazola

Mazola shared with us this delicious recipe for Panko Crusted Chicken Parmesan, a delightful twist on the classic Italian favourite. This recipe combines succulent boneless, skinless chicken breasts coated with Italian seasoned panko bread crumbs, creating a crunchy texture that’s sure to satisfy. With a quick pan-fry to achieve a golden brown crust, followed by a finishing touch of marinara sauce and a medley of Italian cheeses, each bite is a symphony of flavours and textures. In just 40 minutes, you can serve up a restaurant-worthy dish that promises to be a family favourite.

Recipe for Panko Crusted Chicken Parmesan

Panko Crusted Chicken Parmesan

Serving: 4
Total Time: 40 Minutes


  • 4 boneless, skinless chicken breasts, trimmed of all fat
  • 2 cups Italian seasoned panko bread crumbs
  • 1 teaspoon Chicken Flavor Bouillon
  • 2 cups Mazola Corn Oil
  • 1 cup prepared marinara sauce
  • 3/4 cup shredded Italian-style cheeses (such as mozzarella, provolone and Asiago)
  • 1/2 cup shredded OR shaved Parmesan cheese


1. Preheat oven to 400°F.

2. Pat chicken dry using paper towels.

3. Place 2 chicken breasts at time into 1-gallon resealable freezer bag.

4. Seal bag and place on flat surface.

5. Flatten chicken to an even thickness (about 1/2-inch) with a meat mallet, rolling pin or heavy skillet.

6. Repeat with remaining chicken.

7. Combine bread crumbs and bouillon powder in a shallow bowl.

8. Press chicken firmly into bread crumbs, turning to coat the entire surface thoroughly.

9. Heat oil in large skillet or Dutch Oven over medium heat.

10. When oil is hot (test by carefully dipping a small piece of bread or chicken into the oil; when small bubbles appear, oil is ready).

11. Using a fork, carefully transfer the chicken breasts into the oil.

12. Cook for 4 to 5 minutes per side or until deep golden brown.

13. Reduce heat as needed to prevent breadcrumbs from becoming too dark.

14. Transfer cooked chicken to a foil line baking sheet.

15. Spoon 3 to 4 tablespoons of marina sauce and then 2 to 3 tablespoons of shredded Italian cheese onto center of each chicken breast.

16. Bake for 5 to 10 minutes or until cheese is melted.

17. Remove from oven and sprinkle with Parmesan cheese.

18. Serve immediately.

Recipe Suggestion: Garnish with fresh basil leaves and serve with warm pasta and a fresh green salad.


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Demian is an Argentinian retired musician, avid gamer and editor for the Montréal Guardian, Toronto Guardian, Calgary Guardian and Vancouver Guardian websites.