Chicken Parmigiana (Parmesan)

Sandra McGrath


This dish can be made many ways but I find this tastes the best.It is another family favorite. This can be served with any type of pasta and a salad or vegetable.I like to use just buttered noodles as the flavors from the chicken are enough.

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15 Min


25 Min


Stove Top


chicken breasts, boneless and skinless(can buy the thin sliced or pound it thin.
salt and pepper to season chicken
1 1/2 c
flour, seasoned with salt and pepper
eggs, beaten
2 c
bread crumbs, seasoned
1/4 c
grated parmesan cheese
1 pkg
shredded mozzarella (8oz)
1 Tbsp
chopped basil or parsley for garnish
1 c
cooking oil (any type)
1 jar(s)
marinara sauce, any type (45 oz)

Directions Step-By-Step

If your cutlets are really thick it will take too long to cook so I like to pound them thin between two pieces of clear wrap or place them in a plastic bag and pound with a food mallet.
Season the chicken with salt and pepper.
Set up your workstation with bread crumbs, flour and egg.Dip each cutlet in flour, egg, then bread crumbs.
Once they are all ready, Fry in a fry pan with heated cooking oil until golden brown, about 2-3 minutes on each side.If you have a big frypan you can do them in two batches. If you have a smaller fry pan, don't use all the oil as it may be too much.
Transfer to a long baking pan lined with about a cup of tomato sauce. Top each cutlet with some tomato sauce, parmesan cheese and mozzarella.Bake in a 350 degree oven for about 7-10 minutes or until cheese melts. Remove from the oven and sprinkle some basil or parsley.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian
Other Tag: Quick & Easy