Chicken Parmesan


Chicken parmesan has got to be one of Hubby’s favorite meals. He almost always orders this whenever we go out. That being said, before we were married I decided to make this dish for him, knowing that he’d love it. Problem is, I was never much of a cook. Now I loved to bake, but cooking was something different and I was going to have to learn how to cook before I got married. Needless to say, dinner did not turn out good. Now he was kind, ate it all and said it was good, but we all know the truth…it was BAD!!! The crisp, light breading, well it wasn’t; half of it was on the chicken, the other half left in the pan and it was soggy. Not good I tell you! However, 3 years later, I have redeemed myself 🙂 This recipe was AMAZING! When hubby said he liked it, I knew he was telling the truth. This time the light breading WAS crispy, the chicken was moist, and the marinara sauce brought the whole thing together. If you want to make a wonderful chicken parmesan, then this is the recipe for you!

2 C Marinara Sauce
6 boneless, skinless chicken breast halves
Salt and freshly ground black pepper
1 1/2 C unbleached all-purpose flour (I only had bleached flour which worked fine)
3 C fine fresh breadcrumbs, lightly toasted (I used Panko bread crumbs)
1 1/4 C finely grated Parmigiano-Reggiano cheese
4 large eggs, lightly beaten
Vegetable or canola oil
2 C shredded mozzarella cheese


Prepare the Marinara Sauce as directed in the recipe


Preheat oven to 350 F

Grate cheese


Using a flat meat pounder or a rolling pin, gently pound the chicken breasts between 2 sheets of plastic wrap to 1/2-inch thickness. Season each side with salt and pepper.

Place the flour and eggs in two shallow bowls. In another shallow bowl, combine the breadcrumbs and 3/4 C of the Parmigiano-Reggiano cheese. Create an assembly line: starting with the chicken, then flour, eggs, breadcrumbs, and waxed paper.

assembly line

Dredge the chicken filets in the flour, shake off the excess.


Then dip them in the eggs, letting the excess drip off.


Then dredge them in the breadcrumbs until they are evenly coated.


Lay them side-by-side on the waxed paper.

1 chicken

many chicken

In a large saute pan, heat 1/2-inch of oil over medium-high heat until it shimmers. Carefully add the chicken, 3 pieces at a time, and cook, turning over once, until it is golden brown and just cooked through, about 6 minutes per batch.

in oil

golden brown

Remove from oil and drain on paper towels.


Transfer the chicken to a baking sheet. Ladle some of the marinara sauce on top of each chicken piece.

sauce on chicken

Sprinkle with the mozzarella and Parmigiano-Reggiano.


Bake for 15 minutes or until the top of each is golden brown and bubbly and the chicken is cooked through. Serve hot with a side of Marinara Sauce and spaghetti.


Enjoy 🙂

Recipe adapted from: The Take-Out Menu Cookbook. How To Cook IN The Foods You Love To Order OUT


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