Debbie's Chicken Parmesan

Recipe by Mainely Debbie
READY IN: 1hr 30mins


  • 12
    chicken breasts, boneless and skinless, about 6 pounds
  • 2
    cups flour
  • 4
    cups Italian seasoned breadcrumbs
  • 1
    tablespoon garlic salt
  • 14
    cup water
  • 2
    cups olive oil (or more)
  • 3
    cups shredded cheese, mozzarella & provolone mix (or more)
  • 3
    cups spaghetti sauce, I use homemade (or more)


  • Pound chicken breasts to about 1/4 inch thin between 2 pieces of plastic wrap (like Saran Wrap) and set aside.
  • Put flour in a dish big enough to coat chicken cutlets.
  • Mix the eggs and water together and put in a dish large enough to fit cutlets.
  • Mix flour, parmesan cheese and garlic salt in a dish large enough to coat cutlets.
  • Coat the chicken in flour on both sides and shake to remove excess flour.
  • Dip the chicken in egg on both sides.
  • Coat the chicken in bread crumbs on both sides and shake to remove excess.
  • Set aside once all the cutlets are coated.
  • Heat oil in pan on medium until hot enough and fry cutlets about 2 minutes on each side until browned, then put on paper towels to absorb the grease.
  • Put cooked cutlets in a pan, top with tomatoe sauce then cheese mixture and bake in a preheated 350 degree oven for about 15 minutes until cheese has melted.
  • NOTE: When I freeze the cutlets I like to freeze them without the sauce or cheese and add it when I thaw the cooked cutlets.