Chicken Parmesan

Recipe Rating:
 5 Ratings
Serves: 4-6
Prep Time:
Cook Time:

Ingredients

4 chicken breasts, boneless and skinless
1/2 c italian bread crumbs
1/4 c parmesan cheese, grated
1/2 tsp basil, dried
1 medium egg
1 dash(es) salt and pepper
1/2 c flour
1 pinch garlic
1 pinch oregano
1 pinch pepper
1 Tbsp butter or margarine (butter is best)
1 Tbsp olive oil
1 c red sauce for pasta (your choice)
1 c mozzarella cheese, shredded (more or less)
Few pinch parsley flakes

The Cook

MarthaRayDeen . Recipe
x1
Well Seasoned
Charlotte, NC (pop. 731,424)
MarthaRayDeen
Member Since Aug 2011
MarthaRayDeen's notes for this recipe:
My family loves when I make my Chicken Parmesan and serve it with Vodka sauce pasta. This is also a good version if you have those who don't particularly like tomato sauce, as you can make the chicken parm "naked" with no sauce and it's still scrumptious!
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Directions

1
Flatten chicken to 1/4 inch thickness. (If chicken breasts are very large, you may split them into two portions before flattening)
2
In a shallow bowl, combine bread crumbs, Parmesan cheese and basil.
3
In another bowl, beat the egg with salt and pepper.
4
In yet another bowl, combine the flour, garlic, oregano and pepper.
5
Coat chicken with seasoned flour, then dip chicken into egg, and finally, coat with crumb mixture.
6
In a large skillet, brown chicken in butter and oil over medium heat for 5-8 minutes on each side or until juices run clear. (avoid overcooking)
7
Take cooked chicken and spoon about 2 tablespoons of your fav. red sauce over each piece and cover with shredded cheese. Sprinkle on some parsley for an added touch. Broil on high until Mozzarella starts to brown.
8
Serve with pasta and veggies...yum!!!

About this Recipe

Comments

1-5 of 15 comments

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user MarthaRayDeen . MarthaRayDeen - Oct 2, 2011
I serve this with my Spicy Vodka Sauce, shown here: Spicy Vodka Sauce for Pasta
user Lisa Johnson springdalelady - Oct 21, 2011
Had this for dinner tonight! Um-Oh!!!! Served over spaghetti tossed with a little olive oil and a salad. The only change I will make for next time is cutting flour back to 1/2 cup-I wasted to much fixing 4.
user MarthaRayDeen . MarthaRayDeen - Oct 25, 2011
Lisa, I actually freeze any of my leftover flour in a gallon sized ziploc bag, that way I can pull it out and use it when I have smaller portions to cook. Good suggestion, however, I may make that change for others!
user Lisa Johnson springdalelady - Oct 25, 2011
It sure was good though....My husband kept saying this is really good......he seldom says that about anybodys' cooking!!!

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