Chicken Parmesan
This Chicken Parmesan with Rosé Sauce is rich, cheesy, and comfort food to-the-max. Crispy panko-parmesan chicken cutlets are topped with melty mozzarella and served with a silky tomato-cream rosé sauce that takes classic chicken parm to the next level. The PERFECT Italian-American dinner!
About This Chicken Parmesan Recipe
This Chicken Parmesan with Rosé Sauce is the best of both worlds: classic crispy chicken cutlets topped with bubbling mozzarella and a silky tomato-cream sauce that brings everything home. The chicken is perfectly golden thanks to a panko-parmesan crust, while the rosé sauce is balanced & luxurious, and WAYYYY better than jarred marinara. This doubled recipe serves 6–8 people (so cut it in half if you’re wanting a 4 person serving).
Why You’ll Love This Chicken Parmesan
Crispy and cheesy: The panko-parmesan crust fries to a restaurant-level golden crunch.
A velvety rosé sauce: Cream softens the tomatoes and creates a rich, glossy sauce that pairs beautifully with the chicken.
Perfect for entertaining: This doubled recipe feeds a crowd and reheats beautifully.
Comforting and elevated: All the classic Chicken Parm flavors with a luxurious twist.
Make-ahead friendly: The sauce can be prepared up to 2 days in advance.
Ingredients You’ll Need
For the Rosé Sauce
Olive oil & butter
Onion
Garlic
Red pepper flakes & oregano
Crushed tomatoes (two 28-oz cans)
Water
Sugar
Better Than Bouillon (optional, for richness)
Heavy cream
Parmesan cheese
Basil
Salt & pepper
For the Chicken Cutlets
4 large chicken breasts (sliced into 8 cutlets)
Flour + salt
Eggs + milk + salt
Panko breadcrumbs
Grated parmesan
Garlic powder, onion powder, Italian seasoning
Salt & pepper
Neutral oil for frying
For Assembly
Whole-milk mozzarella
Extra parmesan
Fresh basil
How to Make It
Start by making the rosé sauce: sauté onions and garlic in olive oil and butter, then add crushed tomatoes, seasonings, and a splash of water. Let it simmer until slightly thickened, then stir in heavy cream and parmesan to create a silky pink sauce. Meanwhile, slice and pound the chicken into thin cutlets. Season them well, then dredge in flour, dip in a salted egg wash, and coat in a panko-parmesan mixture. Fry the cutlets until golden and crisp, then transfer to a wire rack. Spoon a thin layer of rosé sauce over each cutlet, top with mozzarella and parmesan, and bake until the cheese is melted and golden. Serve with extra rosé sauce and fresh basil.
How to Pound Chicken Cutlets
To get thin, tender cutlets that cook evenly and fry up crisp, pound each piece of chicken before breading. Slice each breast in half horizontally, then place one piece at a time into a large Ziplock bag left unzipped (so air can escape). Use a rolling pin to gently pound the chicken from the center outward until it’s about ¼-inch thick. Quick, firm taps are all you need. This method keeps things clean, prevents splatter, and gives you perfectly even cutlets.
Tips for Success
Pound the chicken thin: Even thickness = even cooking and the crispiest results.
Season every layer: Adding salt to the flour, egg wash, and breadcrumb mixture creates deep flavor.
Use a wire rack after frying: Keeps the chicken crisp instead of steaming on a plate.
Don’t drown the chicken in sauce before baking: A thin layer preserves the crunch.
Keep the oil hot (350–365°F): Maintaining temperature prevents soggy breading.
Add the cream at the end: Prevents curdling and ensures a smooth rosé sauce.
Frequently Asked Questions
Can I make the rosé sauce ahead of time?
Yes! The sauce can be made up to 2 days ahead and stored in the refrigerator. Reheat gently before using.
Can I use chicken thighs instead of breasts?
Yes—just make sure they’re boneless and pounded to an even thickness.
Can I bake the chicken instead of frying it?
You can, but it won’t be as crispy. Frying gives the best texture for Chicken Parmesan.
Will the doubled recipe still fit on two baking sheets?
Yes—eight cutlets fit perfectly on two standard-sized sheet pans.
Can I make this without cream?
You can replace it with half-and-half, but for true rosé sauce flavor and texture, heavy cream is best.
What to Serve With Chicken Parmesan
Spaghetti, bucatini, or rigatoni tossed with extra rosé sauce
Garlic bread or cheesy pull-apart bread
Caesar salad
Roasted broccoli or green beans
A simple arugula salad with lemon and olive oil
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Chicken Parmesan Recipe
Ingredients
- 4 tablespoons olive oil
- 2 tablespoons butter
- 2 medium onions, finely diced
- 8 garlic cloves, minced
- 2 teaspoons red pepper flakes (optional)
- 2 teaspoons dried oregano
- Two 28-oz cans crushed tomatoes
- 1 cup water
- 2 teaspoons sugar
- 4 teaspoons Better Than Bouillon Roasted Chicken (optional)
- 1 cup heavy cream
- 1 cup grated parmesan
- Salt & pepper to taste (start with 1½ tsp, adjust up to 2 tsp after adding cream)
- Fresh basil
- 16 oz whole-milk mozzarella
- Extra parmesan for topping
- 4 large chicken breasts → sliced and pounded into 8 thin cutlets
- Salt & pepper for seasoning the chicken
- FLOUR DREDGE:
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- EGG WASH:
- 4 eggs
- ½ cup milk or cream
- ½ teaspoon kosher salt
- PANKO COATING:
- 3 cups panko
- 1 cup finely grated parmesan
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons Italian seasoning
- 1½ teaspoons kosher salt
- Neutral oil for frying
Instructions
- Heat olive oil and butter in a large pot over medium heat.
- Add onions; cook 5–7 minutes until soft.
- Add garlic, red pepper flakes, and oregano; cook 1 minute.
- Stir in tomatoes, water, sugar, bouillon, salt, and pepper.
- Simmer 20–30 minutes.
- Stir in heavy cream and parmesan off heat.
- Adjust seasoning; finish with fresh basil.
- Pound cutlets to an even ¼-inch thickness; season both sides generously with salt and pepper.
- Set up dredging station:
- Bowl 1: flour + ½ tsp salt
- Bowl 2: eggs + milk + ½ tsp salt
- Bowl 3: panko, parmesan, seasonings + 1½ tsp salt
- Dip each cutlet: flour → egg → panko mixture.
- Heat oil to 350–365°F.
- Fry chicken 3–4 minutes per side until deeply golden.
- Transfer to a wire rack to keep crisp.
- Preheat oven to 425°F.
- Place cutlets on two baking sheets.
- Spoon a thin layer of rosé sauce over each cutlet.
- Add mozzarella + parmesan.
- Bake 10–12 minutes until melted and lightly browned.
- Serve with extra rosé sauce underneath or on pasta, and finish with fresh basil and more parmesan.
