Chicken Parmesan

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


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
Well Seasoned
Charlotte, NC (pop. 731,424)
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!
Make it Your Way...

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Flatten chicken to 1/4 inch thickness. (If chicken breasts are very large, you may split them into two portions before flattening)
In a shallow bowl, combine bread crumbs, Parmesan cheese and basil.
In another bowl, beat the egg with salt and pepper.
In yet another bowl, combine the flour, garlic, oregano and pepper.
Coat chicken with seasoned flour, then dip chicken into egg, and finally, coat with crumb mixture.
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)
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.
Serve with pasta and veggies...yum!!!

About this Recipe


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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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