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chicken parmesan

(5 ratings)
Recipe by
Martha Ray Deen
Charlotte, NC

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!

(5 ratings)
yield 4 -6
prep time 15 Min
cook time 30 Min

Ingredients For chicken parmesan

  • 4
    chicken breasts, boneless and skinless
  • 1/2 c
    italian bread crumbs
  • 1/4 c
    parmesan cheese, grated
  • 1/2 tsp
    basil, dried
  • 1 md
  • 1 dash
    salt and pepper
  • 1/2 c
  • 1 pinch
  • 1 pinch
  • 1 pinch
  • 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

How To Make chicken parmesan

  • 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!!!

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