Real Recipes From Real Home Cooks ®

chicken parmigiana (parmesan)

(4 ratings)
Blue Ribbon Recipe by
Sandra McGrath
Harrisville, RI

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.

Blue Ribbon Recipe

Chicken parmigiana is great for a weeknight meal but also good if you're hosting a group of friends for a casual dinner. This is a classic recipe. The chicken is dredged in just the right amount of coating and fries up perfectly. That really is the hardest part of making chicken parm so good and Sandra has that spot on. Use your favorite marinara sauce for a meal everyone will love. It's a little bit of work, but so worth it. Out of the oven, it's warm, cheesy, and ooey gooey good.

— The Test Kitchen @kitchencrew
(4 ratings)
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For chicken parmigiana (parmesan)

  • 6-8
    chicken breasts, boneless and skinless (can buy the thin sliced or pound them thin)
  • salt and pepper to season chicken
  • 1 1/2 c
    all-purpose flour, seasoned with salt and pepper
  • 4
    eggs, beaten
  • 2 c
    bread crumbs, seasoned
  • 1/4 c
    grated Parmesan cheese
  • 1 pkg
    shredded mozzarella (8 oz)
  • 1 Tbsp
    chopped basil or parsley, for garnish
  • 1 c
    cooking oil (any type)
  • 1 jar
    your favorite marinara sauce, any type (45 oz)

How To Make chicken parmigiana (parmesan)

  • Pounding chicken breasts thinner.
    If your cutlets are really thick it will take too long to cook. 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.
  • Seasoning the chicken with salt and pepper.
    Season the chicken with salt and pepper.
  • Setting up the dredging workstation.
    Set up your workstation with bread crumbs, flour, and egg.
  • Dipping chicken in flour.
    Dip each cutlet in flour.
  • Dipping the chicken in the egg wash.
    Then egg.
  • Coating the chicken in egg wash.
    Coat in bread crumbs.
  • Frying the cutlets in oil.
    Once they are all ready, fry in a pan with heated cooking oil until golden brown (about 2-3 minutes on each side). If you have a big frying pan you can do them in two batches. If you have a smaller frying pan and need to fry in multiple batches, don't use all the oil at one as it may be too much.
  • Cutlets placed in a pan with marinara sauce.
    Transfer to a long baking pan lined with about a cup of tomato sauce.
  • Marinara sauce poured on top of the chicken.
    Top each cutlet with some tomato sauce.
  • Parmesan and mozzarella cheeses sprinkled on top.
    Sprinkle Parmesan cheese and mozzarella over the cutlets.
  • Chicken Parmesan baked in the oven.
    Bake in a 350-degree oven for about 30 minutes or until cheese melts. Cooking time may be less depending on the thickness of the cutlets.
  • Parsley sprinkled over the baked chicken parmesan.
    Remove from the oven and sprinkle some basil or parsley.