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Chicken Parmigiana

April 5, 2011

Big Daddy is a big fan of this dish and thanks to my investigation skills, I have found the perfect recipe. Thank you Bobby Flay! This chicken is perfect served over noodles, with a simple veggie like a salad on the side.

Salt and pepper your chicken breasts then cover in flour.

Soak it in the eggs.

Chicken Parmigiana

Cover in bread crumbs and fry.

Cover with your favorite tomato sauce and cheese, bake and enjoy.


4 boneless, skinless chicken breasts, pounded thin
Salt and freshly ground black pepper
2 cups all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2 cups bread crumbs
1 cup vegetable oil or pure olive oil
Tomato Sauce
1 lb fresh mozzarella, thinly sliced
1/4 cup freshly grated Parmesan


1. Preheat oven to 400 degrees F.
2. Season chicken on both sides with salt and pepper. Dip each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then cover 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. 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.
4.  Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes.

Recipe from

3 Comments leave one →
  1. April 5, 2011 8:16 pm

    I have been looking for a parmesan chicken recipe…thanks!
    Question: do you think you could bake this in the oven (skipping frying it), and just adding the cheese/sauce at the end?

  2. April 6, 2011 10:36 pm

    You could it just wouldn’t have the delicious crispy outside.

  3. Megan R permalink
    April 7, 2011 10:46 am

    Yum!!! I will have to make this!

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