Chicken Parmigiana (Courtesy of Bobby Flay)

READY IN: 25mins
Recipe by Kate DeMello

This is some of the best Chicken Parm I've ever made/had. I sometimes use italian breadcrumbs if I don't have panko...it's just as yummy. Enjoy!

Top Review by Hunter T.

Everyone loved this. It's a quick and easy home cooked meal for weeknights. I paired it with rigatoni and a mesclun salad.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F.
  2. Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
  3. Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side.
  4. Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan.
  5. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.

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