Community Pick
Addicting Chicken Parmesan
photo by Jonathan Melendez
- Ready In:
- 39mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 4 pieces boneless skinless chicken breasts (about 1 lb.)
- 3⁄4 cup dry Italian seasoned breadcrumbs
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 egg, lightly beaten
- 3 tablespoons olive oil
- 1 1⁄3 cups spaghetti sauce, divided
- 4 ounces mozzarella cheese, grated
- 3 teaspoons grated parmesan cheese
directions
- Spread a chicken cutlet out flat between two pieces of wax paper.
- Using a mallet or rolling pin, pound cutlet to 1/2 inch thick.
- Do the same with remaining cutlets.
- In a shallow bowl, combine bread crumbs, salt and pepper.
- Place beaten egg in another shallow bowl.
- Dip each cutlet in egg, coating lightly, then in bread crumb mixture coating lightly; set aside.
- In a large skillet, heat 3 tablespoons olive oil.
- Add cutlets and cook over medium heat for 3-4 minutes on each side, until golden.
- (Add more oil 1 T. at a time if needed.) Remove from skillet and set aside.
- Preheat oven to 350 degrees F.
- Pour 1 Cup spaghetti sauce into the bottom of a baking dish.
- Arrange cutlets in dish one layer deep.
- Pour remaining sauce over chicken.
- Top with mozzarella and parmesan cheeses.
- Bake for 20 minutes.
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Reviews
-
Good basic recipe but you can kick it up a notch. I find flouring the chicken first ,then egg coating, then Italian seasoned breadcrumbs, makes the breading stick better. Also you can add extra spices in the flour. My favs are garlic powder/salt and fine parmesan cheese. Doing this step in a zip lock bag allows you to press the flower into the meat. Same goes for the breading step. Also this allows you to add just enough flower or bread crumbs to coat without wasting a lot of either. Cleanup is quicker too. I find adding the cheese then baking 20 min makes it run off so I add it for the last 2-3 min which is just enough to melt it like the picture shows. Try Mozzarella instead of parmesan. Tastes great.
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Hubby LOVED this chicken... it browned up nice and retained it's crispiness after being baked.. no changes.. perfect as is! **update: have made this numerous times & love it.. made it with panko breadcrumbs because I was out of regular crumbs please note this did not work as well.. it fried up nice but did not retain the crispiness in the oven**
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Tweaks
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Good basic recipe but you can kick it up a notch. I find flouring the chicken first ,then egg coating, then Italian seasoned breadcrumbs, makes the breading stick better. Also you can add extra spices in the flour. My favs are garlic powder/salt and fine parmesan cheese. Doing this step in a zip lock bag allows you to press the flower into the meat. Same goes for the breading step. Also this allows you to add just enough flower or bread crumbs to coat without wasting a lot of either. Cleanup is quicker too. I find adding the cheese then baking 20 min makes it run off so I add it for the last 2-3 min which is just enough to melt it like the picture shows. Try Mozzarella instead of parmesan. Tastes great.
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I was a newbie to homemade chicken parmesan so I was a little nervous, but the steps were very easy to follow, and our meal turned out great! I subbed gluten free cracker crumbs for Italian bread crumbs and just added a little parmesan cheese and Italian seasoning to the plain crumbs for flavor. This was great Sunday night comfort food served with green beans. Delish! Thank you for posting!
RECIPE SUBMITTED BY
Nichole Cockrill
Spokane, WA
I am a very busy wife and mom of two beautiful kids. I work part time at a Hair and Tanning Salon and participate at my daughter's school and extra-curricular activities. I love to cook, although I just gained a real passion for it in the last few years. My favorite chefs are Caprial Pence, Emerill Lagasse,& Biba Caggiano to name a few.