Debbie's Chicken Parmesan

"This recipe is for OAMC; you can reduce the amount very easily. I tried to measure the best I could as well as give prep and cook times. The oil should be about 2 inches deep in whatever pan you use to fry the cutlets in. If I have leftover coating mix I use it to make homemade onion rings. It is best to set up an assembly line when making this and get all the cutlets breaded before starting to fry because the frying process does not take long. Depending on how fast your oil gets dirty you might have to change it before all the cutlets are cooked."
photo by Mainely Debbie photo by Mainely Debbie
photo by Mainely Debbie
photo by Mainely Debbie photo by Mainely Debbie
photo by Mainely Debbie photo by Mainely Debbie
photo by Mainely Debbie photo by Mainely Debbie
photo by Mainely Debbie photo 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 cup parmesan cheese
  • 1 tablespoon garlic salt
  • 6 eggs
  • 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.

Questions & Replies

Got a question? Share it with the community!


  1. Delicious! Served with a side of spaghetti! Thanks.
  2. I made these as OAMC since I need to have some things in the freezer when my twins are born! This is terrific! I decided to "flash freeze" the cutlets before packaging in meals for 2 by placing the cutlets on a baking sheet and freezing. Just delicious! Thanks Debbie, I will make this again!!!! Made for 2009 Spring PAC


I live in Southern Maine The Way Life Should Be with my husband of 30 years, 2 teenage kids and my dog a 130 pound Rottweiler lap dog! During the summer we stay across the street from Wells Beach in our small Maine Cottage and the rest of the year in our house in Lyman which is about 1/2 hour from President Bush's compound at Walkers Point in Kennebunkport. I have a great sense of humor and love to laugh. I love to cook. My pet peeve is people who have no manners; like saying please and thank you, etc. etc. and salespeople who chew gum! <br> <br><img src= border=0 alt=Photobucket - Video and Image Hosting> <br><img src=> <br> <br><a href=><img border=0 src= alt=Visitor Map></a><a href=>Create your own visitor map!</a> <br><img src=> <br><img src=>
View Full Profile

Find More Recipes