By Jim Trebilcox on May 24, 2001
Photo by MeiMorris
Photo by MeiMorris
"An absolutely tasty and versatile dish. I have prepared this for two of us and for 100 men on a men's retreat and with the same consistency of flavor."
Serving Size: 1 (285 g)
Servings Per Recipe: 4
"Good & easy. I cut the chicken into smaller pieces because I made this in the same dish as Recipe #21032 and wanted people to be able to have a little bit of both."
"This was awesome, I am a very new cook and this was my first chicken parmesan. It was easy and my hubby loved it (he's picky) I used only 2 large chicken breasts and pounded them. I served it over angel hair pasta and it was great! Thank you so much for sharing!"
"This year I am teaching my children to make some simple yet delicious dishes before they leave the nest. This was my 16 year old's first attempt and it turned out wonderful. I did teach him to pound out his chicken breasts to equal thickness (I think he liked the pounding part) and we used some home made spaghetti sauce. What a great dish. Thank you for sharing."
"Wonderful!!! My entire family ate it, even my extremely picky 2 year-old. Very easy."
"Good as mom's. I'll be making this one a lot."
"Wonderful flavor and oh so easy to make. Just the right combination for a great recipe. Thanks for sharing this Jim."
"Fantastic and Easy. Our 11 year old son did most of the prep and cooking with us as his aide. We definietely approve of the egg before bread crumbs and loved it! Thanks so much"
"Wonderful. Easy and fast and delicious!"
"This was delicious, but the breading thing was a wreck without the egg (why didn't I read the reviews ahead of time??). Tasted great, though, and all 3 of my kids ate it well! My son is almost 7, and he was falling asleep eating a third helping! That's evidence of a good meal! :) Thank you for sharing this recipe! It's one my family will enjoy in the future, too."
"This was an easy to follow recipe. I dipped the chicken in egg and then breadcrumbs and also lowered the baking time to 15 minutes because when I peeked the cheese was slightly burning around the edges and I don't like black cheese *grin* It was voted "MOST likely to be made again soon" by my picky preteen. Thanks for a great recipe!"
"Jim - I tried this for my "vegetarian" daughter-in-law, and she loved it as we did. This is truly easy and quick. I did use egg mixture before using Ital. bread crumbs and 32oz. of sauce. Thanks for your recipe. Ladylakes"
"Greate, I would defininately add an egg when breading."
"Enjoyed this recipe. Easy to make. I dipped the chicken breasts in egg before the bread crumbs. We served the recipe over three cheese tortellini...very filling...you didn't need too much. Yummy! Thanks for sharing the recipe."
"My husband and I loved this! I used bone-in chicken thighs because that's what I had and I should have increased the cooking time (note for next time!)Also I left out the oil for the frying - not a good idea, the breadcrumbs burned - another note for next time. But the finished product was great and I'll be making this a lot. "
"Fast, easy, delicious. Like breading any other chicken, it's good to dip it in an egg first, then bread crumbs to help crumbs stick to chicken."