This Summer Chicken Parmesan is made with crispy chicken cutlets topped with melty mozzarella and roasted cherry heirloom tomatoes. Finish it with fresh basil and a little lemon zest for a fresh, comforting dinner!
I came up with this recipe because I always crave comfort food, even when it’s hot outside. Chicken parmesan is a classic, and this is my take on a summer version. It’s delicious!
Quick Look at the Recipe
- Prep Time: 15 mins, Cook Time: 30 minutes
- Total Time: 45 minutes
- Method: Stovetop and oven
- Main Ingredients: Heirloom cherry tomatoes, chicken cutlets, panko
- Flavor Profile: Fresh, savory, crispy chicken
- Ideal for: Comfort food, summer recipes
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Ingredient Notes
- Chicken cutlets: They need to be thinly and evenly sliced to ensure that the center cooks fully while the breading crisps up. If too thick, the exterior will burn before it’s ready. I usually split 1 large chicken breast in half, then use a meat mallet to pound it to make it even.
- Cherry tomatoes and fresh basil: Use the best, juiciest cherry heirloom tomatoes you can find!
- All-purpose flour: We coat the chicken with flour before dipping it into the beaten eggs. This helps the egg stick to the chicken better.
- Eggs: Beaten. They serve as the binder for the breading layer.
- Panko breadcrumbs and Italian breadcrumbs: Use both! The regular Italian breadcrumbs provide even coverage to each chicken cutlet, while the panko adds that perfect crunchy texture.
- Grated parmesan cheese and Italian seasoning: Added into the breading, for flavor!
- Shredded mozzarella cheese: This is my go-to cheese for chicken parm! I like to use shredded whole milk mozzarella because it melts better (vs. part-skim mozzarella).
- For garnish: Parmesan cheese, lemon zest, fresh basil
- Other: Olive oil, salt, pepper
Quantities for the ingredients can be found in the recipe card down below.
Substitutions and Variations
- Air fryer version: Make my easy Air Fryer Chicken Cutlets, then melt the cheese on top and serve with the sauteed tomatoes.
- Baked chicken parm? Arrange the assembled chicken on a sheet pan, spray with cooking oil generously, then bake at 400°F for 25 minutes. Melt the cheese, then top with the pan-cooked tomatoes.
- Mozzarella cheese: You can also use fresh mozzarella (they come packed in balls), thinly sliced.
How To Make Summer Chicken Parmesan
- Roast tomatoes: Preheat the oven to 425°F. In a baking pan, toss the tomatoes with drizzles of olive oil, salt and pepper. Roast for about 20 minutes until soft and jammy.
- Prep station: Set up 3 separate shallow bowls as follows, 1) flour, 2) beaten eggs, and 3) the breading mix (Italian breadcrumbs, panko, grated parmesan, dried Italian seasoning, 1 teaspoon salt and pepper).
- Bread the chicken: Season chicken with a light sprinkle of salt and pepper. Then, lightly coat with flour, then coat with the beaten eggs well and evenly. Next, dredge into the breadcrumb mix generously, pressing so it sticks.
- Cook: Heat a generous layer of olive oil in a large skillet over medium heat. Cook the chicken for about 4 minutes per side, or until cooked through and golden. Tip: Let it cook undisturbed per side and only flip when it’s golden brown.
- Melt cheese: Top each cutlet with mozzarella cheese, then broil in the oven for 1-2 minutes until melted.
- Top your summer chicken parmesan with roasted cherry tomatoes and garnish with parmesan cheese, fresh basil, and lemon zest (highly recommend the zest here!).
- Garnish with fresh basil and lemon zest, and serve you gorgeous summer chicken parm with a side of greens or pasta.
Tips for Success
- Why use both panko and regular Italian breadcrumbs: The regular breadcrumbs provide coverage and structure, but the panko adds a really nice crispy texture. You’ll love the crunchy bites that complement the tomatoes so well.
- Thin chicken cutlets: Because the chicken is breaded, it needs to be thin so the center is fully cooked by the time the exterior is golden and crispy. If they are too thick, the outside may burn before it’s ready.
- Use medium heat to prevent burning the delicate breading.
- Only flip chicken when golden brown: Let the cutlets cook undisturbed per side so they have time to develop a beautiful crust.
Recipe FAQs
Can I make this summer chicken parmesan ahead?
To maintain the crispy texture of this summer chicken parmesan, I’d highly recommend making and serving it fresh
Can I use regular cherry or grape tomatoes?
Yes, that’s totally fine!
Can I use fresh mozzarella cheese instead of shredded?
Yes. Cut a fresh mozzarella ball into slices. Fresh mozzarella melt very quickly, so keep an eye on it when broiling, as it can turn gummy when exposed to too much heat.
Pairing and Serving Ideas
I think this summer chicken parmesan is best served with light and fresh sides. I usually go for greens, but you can certainly serve with pasta (I’ll never say no to carbs!).
- Greens: This simple Lemon Arugula Salad is always my go-to.
- Fuller, fresh salads: Italian Chopped Salad or our family house salad.
- Light pastas: My summer chicken parmesan pairs so well with Lemon Garlic Pasta!
More Summer Dinner Recipes
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Summer Chicken Parmesan
This is my summer version of chicken parm! It's made with crispy chicken cutlets, melty mozzarella, and the best, jammy and tender roasted heirloom cherry tomatoes.
Servings 4 people
Calories 583kcal
Equipment
Ingredients
- 3 cups heirloom cherry tomatoes
- Olive oil
- Salt and pepper
- 4 chicken breast cutlets - thinly sliced, about ⅓ inch thin
- 3 large eggs - beaten
- ½ cup all-purpose flour
- ½ cup regular Italian breadcrumbs
- ¾ cup panko breadcrumbs
- ⅓ cup freshly grated parmesan cheese - plus more for garnish
- 1 teaspoon dried Italian seasoning
- 1 ½ cups shredded mozzarella cheese - plus more as needed
- Fresh basil slices - for garnish
- Lemon zest - for garnish
Instructions
- Roast tomatoes: Preheat your oven to 425°F. In a medium baking pan, toss the tomatoes with a few drizzles of olive oil, and season well with salt and pepper. Roast for about 18-20 minutes until blistered, juicy, and softened.
- Prep chicken cutlets: Make sure the chicken is pounded thin and evenly. Season with salt (about ¼ teaspoon per cutlet) and a few grinds of black pepper.
- Prep the breading station: Set up 3 separate shallow bowls with, 1) all-purpose flour, 2) the beaten eggs, and 3) Italian breadcrumbs, panko, grated parmesan, dried Italian seasoning, plus 1 teaspoon salt and ½ teaspoon pepper.
- Bread the chicken: First, lightly coat the seasoning chicken in the flour first, shaking off any excess. Then, coat with the beaten eggs well (this is the binder, so it should be evenly coated), and finally coat with the panko mixture generously, pressing to adhere.
- Cook chicken: In a large 12-inch skillet, heat a generous layer of olive oil over medium heat. Cook the breaded chicken cutlets until cooked through in the center and golden brown, about 3 to 4 minutes per side. Tip: Let them cook undisturbed per side, and only flip once it’s golden underneath.
- Melt cheese: Top each cutlet with mozzarella cheese. Broil in the oven for just 1-2 minutes or until the cheese is melted.
- Top with tomatoes: Remove from the oven and top with the roasted cherry tomatoes. Garnish with freshly grated parmesan cheese, fresh basil, and lemon zest. Enjoy!
Video
Notes
- Cutlets: Slice and pound thin so the chicken cooks through without burning the crust.
- Using panko breadcrumbs in addition to regular Italian breadcrumbs creates fully breaded chicken with crunchy texture. Highly recommended to use both!
- How to get a golden, crispy crust: Cook in olive oil over medium heat, and don’t flip until it’s golden brown underneath. Let it cook undisturbed per side.
- Best served fresh! Breading loses crispness over time, so make this recipe when ready to serve.
- Storage: Refrigerate for up to 3 days.
- Reheat: Use an oven or air fryer at 350°F to re-crisp. The microwave oven will also work but can make the chicken a big soggy.
- Air Fryer: Air-fry the cutlets, melt the cheese, and serve with tomatoes.
- Baked: Bake oiled cutlets at 375°F for 25 mins before broiling cheese.
- Tomatoes: Swap heirloom cherry tomatoes for regular cherry or grape tomatoes.
- Fresh Mozzarella: Sliced fresh mozzarella works, just watch carefully when broiling so it doesn’t get gummy.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Calories: 583kcal | Carbohydrates: 37g | Protein: 58g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 272mg | Sodium: 949mg | Potassium: 1047mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1196IU | Vitamin C: 29mg | Calcium: 385mg | Iron: 4mg
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A.V. says
Made this for dinner tonight. What a delightful combination of flavors! A wonderful take on a classic. Thank you so much!
Tania says
Thank you so much! Hope you’re enjoying summer so far!
Valerie says
This was a quick dinner that was very light and tasty. I did add garlic to the tomatoes.
Tania says
Thank you Valerie! We love easy summer dinners!