Chicken Parmigiana (Courtesy of Bobby Flay)

Total Time
25mins
Prep 10 mins
Cook 15 mins

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!

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.
Most Helpful

My family loves this recipe! I used seasoned Panko bread crumbs and sauted in olive oil. Be sure to pound the chicken no more than 1/2" thick so that it cooks perfectly. Pair this with pasta or a salad for a wonderful meal. (Bobby Flay's instructional cooking video for this recipe can be found at http://www.foodnetwork.com/chicken-parmigiana/video/index.html.)

New Mom Kate April 09, 2012

The panko crumbs work well, however this is definitely lacking in spices, or should I say flavor. Garlic, basil, oregano...something.

KATHLEEN Woller December 09, 2008

This is really, really delicious! So very quick and simple to put together. I use the same method to prepare tonkatsu (Japanese style pork chops.) Since I used panko, I added 1/2 teaspoon of dry Italian seasoning to bread crumbs. Thank you for posting! :) Made for My 3 Chefs '08

kittycatmom November 18, 2008