Chicken Parmesean

Jane Whittaker


I made this for a co worker of GW that was retiring, there was going to be some 30 plus people there. I was asked could I do this dish because it was the retirees fav.
Shhh I had never done it before, but wasn't scared (much).
It turned out PERFECT, thanks to the food thermometer and GW's supplies, he had a rest chafing dish, a big rectanglular thing with 2 pans and a chafing warmer below

★★★★★ 2 votes
15 Min
1 Hr


4 large
chicken breasts, boneless and skinless
3/4 c
italian dressing
1/2 c
white wine
1 c
1 large
1 tsp
1 c
italian breadcrumbs
1/2 tsp
each salt and pepper
1 tsp
dried parsley
1 Tbsp
parmesean cheese
4 oz
mozzarlla cheese, 4 slices 1 ounce each

How to Make Chicken Parmesean


  • 1In a large zip lock bag put the chicken, Italian dressing, and wine, seal and refridgerate overnight.
  • 2When ready to cook, make 3 sections: 1 bowl flour. 1 bowl with egg and water wisked together, 1 bowl with breadcrumbs seasoned with salt and pepper, parsley and parmesean cheese.
  • 3Dredge chicken breasts in flour first, then egg wash, then breadcrumbs.
  • 4Fry in oil til golden brown. Put in a preheated 350 degree oven until internal temp is 160 degrees, about 30 to 45 minutes.
  • 5Top with one slice of mozzarella a few minutes before you take out of the oven.
  • 6Serve with cooked spaghetti with marinara sauce

Printable Recipe Card

About Chicken Parmesean

Course/Dish: Chicken
Regional Style: Italian