Chicken Parmigiana (Parmesan)

15
Sandra McGrath

By
@SandyJJ

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. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 4 votes

Comments:
Prep:
15 Min
Cook:
45 Min
Method:
Stove Top

Ingredients

  • 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(s)
    your favorite marinara sauce, any type (45 oz)

How to Make Chicken Parmigiana (Parmesan)

Step-by-Step

  1. 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.
  2. Season the chicken with salt and pepper.
  3. Set up your workstation with bread crumbs, flour, and egg.
  4. Dip each cutlet in flour.
  5. Then egg.
  6. Coat in bread crumbs.
  7. 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.
  8. Transfer to a long baking pan lined with about a cup of tomato sauce.
  9. Top each cutlet with some tomato sauce.
  10. Sprinkle Parmesan cheese and mozzarella over the cutlets.
  11. 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.
  12. Remove from the oven and sprinkle some basil or parsley.

Printable Recipe Card

About Chicken Parmigiana (Parmesan)

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



Show 12 Comments & Reviews

How to Make Lasagna

How to Make Lasagna


Lasagna is popular around the world. There are varying opinions of its origin. Many think its infancy is in Greece stemming from the Greek word “laganon” which refers to dough cut in strips. Proud Italians believe it has its roots in Naples, Italy. Others claim the oldest written recipe was found in a British cookbook. […]

29 Cozy & Comforting Fall Dinners

29 Cozy & Comforting Fall Dinners


When the weather starts to get cooler, cozy, and comforting fall dinners rule the menu. From stews to casseroles, roasted chicken to pan-seared pork, meals get a little heartier but they still need to be family-friendly. So good, any of these 29 dinner recipes could be on permanent rotation this fall; we guarantee your family […]

28 Fall Quick Breads

28 Fall Quick Breads


These quick bread recipes are bursting with fall flavors! Pumpkin, apple, zucchini, pear, cinnamon, caramel, and more make for lovely and easy bread recipes. As the leaves change, you’ll find yourself in the kitchen making one (or 17) of these quick bread recipes.