Another Chicken Parmesan - The One I Like

READY IN: 50mins
Recipe by HEP MEP

This is from the 365 Ways To Cook Chicken cookbook. I've made the tomato sauce a few times, but I'm usually just lazy and buy a jar of marinara sauce. The option is yours. I also sometimes make the chicken without the addition of sauce and mozzarella - real easy and real tasty.

Top Review by michelles3boys

I made this for tonight's supper and DH and oldest son declared it "the best chicken parmesan" they have ever eaten. Both said that it was even better than Olive Garden's. I have to agree with shapeweaver that the sauce was lacking a little flavor, so I added some black pepper, more oregano, some basil, and a small amount of red pepper flakes. That really kicked it up a notch. The technique for preparing and cooking the chicken really deserves the 5 stars. It was soooo good, very moist and tender. I will definitely be making this again. Made in memory of MEP. You will be missed.

Ingredients Nutrition


  1. Combine bread crumbs and Parmesan cheese in a shallow dish.
  2. Place egg in another shallow dish.
  3. Dip chicken first in egg, then dredge in bread crumb mixture to coat.
  4. Preheat oven to 350*.
  5. In a large frying pan, heat oil over medium heat.
  6. Add coated chicken breasts.
  7. Cook, turning once, about 5 minutes a side,until lightly browned.
  8. Arrange chicken cutlets in a single layer on an ovenproof serving platter or baking dish.
  9. Pour tomato sauce over chicken.
  10. Top with mozzarella cheese.
  11. Bake 15 minutes, until cheese is melted and bubbly.
  12. TOMATO SAUCE: In a medium-size saucepan, heat oil over medium heat.
  13. Add onion and garlic.
  14. Cook until onion is soft,about 3 minutes.
  15. Add tomatoes.
  16. tomato paste, bay leaf, sugar, and oregano.
  17. Simmer until sauce reduces by half.

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