Traditional recipes

Chicken Parmesan

Chicken Parmesan

Heat the olive oil in a large nonstick skillet over high heat.

Make an assembly line with two plates and a shallow soup bowl in the middle. In the first plate, add the flour and season it well with salt and pepper. Add the egg to the soup bowl with a splash of water and beat together. Add half the bread crumbs to the third plate.

Pat the chicken cutlets dry with paper towels. Dredge the first cutlet in the flour, coating both sides and shaking to remove any excess, then dip it in the egg mixture. Finally dredge the cutlet in the bread crumbs, pressing down slightly so that they adhere. Turn it over and repeat with the other side.

Add the cutlet to the hot skillet, adjusting the heat to medium if necessary.

When the bottom is browned and crispy, which should only take a few minutes, flip the cutlet over to brown the other side.

Repeat the coating process with the remaining cutlets, adding more bread crumbs as necessary.

Once they are coated, add the cutlets to the skillet, but do not cook more than two or three cutlets at a time, depending on the size of the skillet. Work in batches as necessary, draining the cooked cutlets on paper towels.

Meanwhile, ladle sauce into a 2-quart baking dish to cover the bottom and preheat the oven to 450.

When the cutlets are browned and crispy on both sides, place them in the baking dish. Cover with more sauce. (You may have sauce leftover, which is fine.)

Top with grated cheeses and bake fifteen minutes, until the cheese is melted and bubbling.

Serve over pasta or polenta, passing the extra sauce on the side.


Easy Chicken Parmesan Recipe

There are hundreds (maybe thousands) of chicken parm recipes in the world, but this one is our favorite. It's easy, simple, and classic. When you're craving chicken Parmesan, this is exactly what you'd want.

Never made chicken parm? Find answers to all your questions below. You got this. 🙌

What kind of bread crumbs should I use?

The dredge is inevitable. First, you'll need to coat the chicken in flour, then in whisked eggs, then in bread crumbs. The type of bread crumbs is up to you. We use panko to make the chicken extra crispy, AND we season it with garlic powder and salt to make sure each crunchy bite has as much flavor as possible.

Do I need to fry the chicken?

In our opinion, for the ultimate chicken parm, yes, you need to fry. But that's not to say baked chicken parm isn't an insanely delicious alternative. Don't worry! Here, it's just a shallow fry, so the oil (and clean-up hassle) is kept to a minimum. You could also used unbreaded, grilled chicken it just may be a bit of a messier dish.

Can I use store-bought sauce?

Of course! Ours is super-quick (like 10 minutes!), but a 32-ounce jar of good marinara will always work in a pinch.

Fresh or shredded mozzarella?

Either one. We always have shredded mozzarella in our fridge, so that's what we used here. Fresh mozz works too! But you won't want to load up the chicken too much&mdashor else you risk a soggy panko coating with the additional moisture content in fresh cheeses.

What should I serve with it?

You can always go classic and serve this chicken parm along side pasta (either boxed or made from scratch). But with chicken parm (or anything cheesy and tomato-saucey), we love to serve something green, not just because its nice to have a bright, lighter side to compliment the crispy chicken but also because who doesn't want to eat the colors of the Italian flag. You can do a simple green salad or pump up the flavor with some garlicky, peppery broccoli rabe.

What about leftovers?

First of all we'd be truly shocked if you had any, but if you do, we recommend storing it in the fridge in an airtight container for no longer than 5 days and in the freezer for 6 months. But when you go to reheat it, please for the love of god, leave the microwave out of it. Use the oven or toaster oven so you can revive some of that crunch out of the chicken.

If you've tried this recipe, we'd love to hear from you! Be sure to leave us a comment and rating down below in the comments section. Are you a die-hard chicken parm fan? Then you have to try this Chicken Parm Crunwrap.


Easy Chicken Parmesan Recipe

There are hundreds (maybe thousands) of chicken parm recipes in the world, but this one is our favorite. It's easy, simple, and classic. When you're craving chicken Parmesan, this is exactly what you'd want.

Never made chicken parm? Find answers to all your questions below. You got this. 🙌

What kind of bread crumbs should I use?

The dredge is inevitable. First, you'll need to coat the chicken in flour, then in whisked eggs, then in bread crumbs. The type of bread crumbs is up to you. We use panko to make the chicken extra crispy, AND we season it with garlic powder and salt to make sure each crunchy bite has as much flavor as possible.

Do I need to fry the chicken?

In our opinion, for the ultimate chicken parm, yes, you need to fry. But that's not to say baked chicken parm isn't an insanely delicious alternative. Don't worry! Here, it's just a shallow fry, so the oil (and clean-up hassle) is kept to a minimum. You could also used unbreaded, grilled chicken it just may be a bit of a messier dish.

Can I use store-bought sauce?

Of course! Ours is super-quick (like 10 minutes!), but a 32-ounce jar of good marinara will always work in a pinch.

Fresh or shredded mozzarella?

Either one. We always have shredded mozzarella in our fridge, so that's what we used here. Fresh mozz works too! But you won't want to load up the chicken too much&mdashor else you risk a soggy panko coating with the additional moisture content in fresh cheeses.

What should I serve with it?

You can always go classic and serve this chicken parm along side pasta (either boxed or made from scratch). But with chicken parm (or anything cheesy and tomato-saucey), we love to serve something green, not just because its nice to have a bright, lighter side to compliment the crispy chicken but also because who doesn't want to eat the colors of the Italian flag. You can do a simple green salad or pump up the flavor with some garlicky, peppery broccoli rabe.

What about leftovers?

First of all we'd be truly shocked if you had any, but if you do, we recommend storing it in the fridge in an airtight container for no longer than 5 days and in the freezer for 6 months. But when you go to reheat it, please for the love of god, leave the microwave out of it. Use the oven or toaster oven so you can revive some of that crunch out of the chicken.

If you've tried this recipe, we'd love to hear from you! Be sure to leave us a comment and rating down below in the comments section. Are you a die-hard chicken parm fan? Then you have to try this Chicken Parm Crunwrap.


Easy Chicken Parmesan Recipe

There are hundreds (maybe thousands) of chicken parm recipes in the world, but this one is our favorite. It's easy, simple, and classic. When you're craving chicken Parmesan, this is exactly what you'd want.

Never made chicken parm? Find answers to all your questions below. You got this. 🙌

What kind of bread crumbs should I use?

The dredge is inevitable. First, you'll need to coat the chicken in flour, then in whisked eggs, then in bread crumbs. The type of bread crumbs is up to you. We use panko to make the chicken extra crispy, AND we season it with garlic powder and salt to make sure each crunchy bite has as much flavor as possible.

Do I need to fry the chicken?

In our opinion, for the ultimate chicken parm, yes, you need to fry. But that's not to say baked chicken parm isn't an insanely delicious alternative. Don't worry! Here, it's just a shallow fry, so the oil (and clean-up hassle) is kept to a minimum. You could also used unbreaded, grilled chicken it just may be a bit of a messier dish.

Can I use store-bought sauce?

Of course! Ours is super-quick (like 10 minutes!), but a 32-ounce jar of good marinara will always work in a pinch.

Fresh or shredded mozzarella?

Either one. We always have shredded mozzarella in our fridge, so that's what we used here. Fresh mozz works too! But you won't want to load up the chicken too much&mdashor else you risk a soggy panko coating with the additional moisture content in fresh cheeses.

What should I serve with it?

You can always go classic and serve this chicken parm along side pasta (either boxed or made from scratch). But with chicken parm (or anything cheesy and tomato-saucey), we love to serve something green, not just because its nice to have a bright, lighter side to compliment the crispy chicken but also because who doesn't want to eat the colors of the Italian flag. You can do a simple green salad or pump up the flavor with some garlicky, peppery broccoli rabe.

What about leftovers?

First of all we'd be truly shocked if you had any, but if you do, we recommend storing it in the fridge in an airtight container for no longer than 5 days and in the freezer for 6 months. But when you go to reheat it, please for the love of god, leave the microwave out of it. Use the oven or toaster oven so you can revive some of that crunch out of the chicken.

If you've tried this recipe, we'd love to hear from you! Be sure to leave us a comment and rating down below in the comments section. Are you a die-hard chicken parm fan? Then you have to try this Chicken Parm Crunwrap.


Easy Chicken Parmesan Recipe

There are hundreds (maybe thousands) of chicken parm recipes in the world, but this one is our favorite. It's easy, simple, and classic. When you're craving chicken Parmesan, this is exactly what you'd want.

Never made chicken parm? Find answers to all your questions below. You got this. 🙌

What kind of bread crumbs should I use?

The dredge is inevitable. First, you'll need to coat the chicken in flour, then in whisked eggs, then in bread crumbs. The type of bread crumbs is up to you. We use panko to make the chicken extra crispy, AND we season it with garlic powder and salt to make sure each crunchy bite has as much flavor as possible.

Do I need to fry the chicken?

In our opinion, for the ultimate chicken parm, yes, you need to fry. But that's not to say baked chicken parm isn't an insanely delicious alternative. Don't worry! Here, it's just a shallow fry, so the oil (and clean-up hassle) is kept to a minimum. You could also used unbreaded, grilled chicken it just may be a bit of a messier dish.

Can I use store-bought sauce?

Of course! Ours is super-quick (like 10 minutes!), but a 32-ounce jar of good marinara will always work in a pinch.

Fresh or shredded mozzarella?

Either one. We always have shredded mozzarella in our fridge, so that's what we used here. Fresh mozz works too! But you won't want to load up the chicken too much&mdashor else you risk a soggy panko coating with the additional moisture content in fresh cheeses.

What should I serve with it?

You can always go classic and serve this chicken parm along side pasta (either boxed or made from scratch). But with chicken parm (or anything cheesy and tomato-saucey), we love to serve something green, not just because its nice to have a bright, lighter side to compliment the crispy chicken but also because who doesn't want to eat the colors of the Italian flag. You can do a simple green salad or pump up the flavor with some garlicky, peppery broccoli rabe.

What about leftovers?

First of all we'd be truly shocked if you had any, but if you do, we recommend storing it in the fridge in an airtight container for no longer than 5 days and in the freezer for 6 months. But when you go to reheat it, please for the love of god, leave the microwave out of it. Use the oven or toaster oven so you can revive some of that crunch out of the chicken.

If you've tried this recipe, we'd love to hear from you! Be sure to leave us a comment and rating down below in the comments section. Are you a die-hard chicken parm fan? Then you have to try this Chicken Parm Crunwrap.


Easy Chicken Parmesan Recipe

There are hundreds (maybe thousands) of chicken parm recipes in the world, but this one is our favorite. It's easy, simple, and classic. When you're craving chicken Parmesan, this is exactly what you'd want.

Never made chicken parm? Find answers to all your questions below. You got this. 🙌

What kind of bread crumbs should I use?

The dredge is inevitable. First, you'll need to coat the chicken in flour, then in whisked eggs, then in bread crumbs. The type of bread crumbs is up to you. We use panko to make the chicken extra crispy, AND we season it with garlic powder and salt to make sure each crunchy bite has as much flavor as possible.

Do I need to fry the chicken?

In our opinion, for the ultimate chicken parm, yes, you need to fry. But that's not to say baked chicken parm isn't an insanely delicious alternative. Don't worry! Here, it's just a shallow fry, so the oil (and clean-up hassle) is kept to a minimum. You could also used unbreaded, grilled chicken it just may be a bit of a messier dish.

Can I use store-bought sauce?

Of course! Ours is super-quick (like 10 minutes!), but a 32-ounce jar of good marinara will always work in a pinch.

Fresh or shredded mozzarella?

Either one. We always have shredded mozzarella in our fridge, so that's what we used here. Fresh mozz works too! But you won't want to load up the chicken too much&mdashor else you risk a soggy panko coating with the additional moisture content in fresh cheeses.

What should I serve with it?

You can always go classic and serve this chicken parm along side pasta (either boxed or made from scratch). But with chicken parm (or anything cheesy and tomato-saucey), we love to serve something green, not just because its nice to have a bright, lighter side to compliment the crispy chicken but also because who doesn't want to eat the colors of the Italian flag. You can do a simple green salad or pump up the flavor with some garlicky, peppery broccoli rabe.

What about leftovers?

First of all we'd be truly shocked if you had any, but if you do, we recommend storing it in the fridge in an airtight container for no longer than 5 days and in the freezer for 6 months. But when you go to reheat it, please for the love of god, leave the microwave out of it. Use the oven or toaster oven so you can revive some of that crunch out of the chicken.

If you've tried this recipe, we'd love to hear from you! Be sure to leave us a comment and rating down below in the comments section. Are you a die-hard chicken parm fan? Then you have to try this Chicken Parm Crunwrap.


Easy Chicken Parmesan Recipe

There are hundreds (maybe thousands) of chicken parm recipes in the world, but this one is our favorite. It's easy, simple, and classic. When you're craving chicken Parmesan, this is exactly what you'd want.

Never made chicken parm? Find answers to all your questions below. You got this. 🙌

What kind of bread crumbs should I use?

The dredge is inevitable. First, you'll need to coat the chicken in flour, then in whisked eggs, then in bread crumbs. The type of bread crumbs is up to you. We use panko to make the chicken extra crispy, AND we season it with garlic powder and salt to make sure each crunchy bite has as much flavor as possible.

Do I need to fry the chicken?

In our opinion, for the ultimate chicken parm, yes, you need to fry. But that's not to say baked chicken parm isn't an insanely delicious alternative. Don't worry! Here, it's just a shallow fry, so the oil (and clean-up hassle) is kept to a minimum. You could also used unbreaded, grilled chicken it just may be a bit of a messier dish.

Can I use store-bought sauce?

Of course! Ours is super-quick (like 10 minutes!), but a 32-ounce jar of good marinara will always work in a pinch.

Fresh or shredded mozzarella?

Either one. We always have shredded mozzarella in our fridge, so that's what we used here. Fresh mozz works too! But you won't want to load up the chicken too much&mdashor else you risk a soggy panko coating with the additional moisture content in fresh cheeses.

What should I serve with it?

You can always go classic and serve this chicken parm along side pasta (either boxed or made from scratch). But with chicken parm (or anything cheesy and tomato-saucey), we love to serve something green, not just because its nice to have a bright, lighter side to compliment the crispy chicken but also because who doesn't want to eat the colors of the Italian flag. You can do a simple green salad or pump up the flavor with some garlicky, peppery broccoli rabe.

What about leftovers?

First of all we'd be truly shocked if you had any, but if you do, we recommend storing it in the fridge in an airtight container for no longer than 5 days and in the freezer for 6 months. But when you go to reheat it, please for the love of god, leave the microwave out of it. Use the oven or toaster oven so you can revive some of that crunch out of the chicken.

If you've tried this recipe, we'd love to hear from you! Be sure to leave us a comment and rating down below in the comments section. Are you a die-hard chicken parm fan? Then you have to try this Chicken Parm Crunwrap.


Easy Chicken Parmesan Recipe

There are hundreds (maybe thousands) of chicken parm recipes in the world, but this one is our favorite. It's easy, simple, and classic. When you're craving chicken Parmesan, this is exactly what you'd want.

Never made chicken parm? Find answers to all your questions below. You got this. 🙌

What kind of bread crumbs should I use?

The dredge is inevitable. First, you'll need to coat the chicken in flour, then in whisked eggs, then in bread crumbs. The type of bread crumbs is up to you. We use panko to make the chicken extra crispy, AND we season it with garlic powder and salt to make sure each crunchy bite has as much flavor as possible.

Do I need to fry the chicken?

In our opinion, for the ultimate chicken parm, yes, you need to fry. But that's not to say baked chicken parm isn't an insanely delicious alternative. Don't worry! Here, it's just a shallow fry, so the oil (and clean-up hassle) is kept to a minimum. You could also used unbreaded, grilled chicken it just may be a bit of a messier dish.

Can I use store-bought sauce?

Of course! Ours is super-quick (like 10 minutes!), but a 32-ounce jar of good marinara will always work in a pinch.

Fresh or shredded mozzarella?

Either one. We always have shredded mozzarella in our fridge, so that's what we used here. Fresh mozz works too! But you won't want to load up the chicken too much&mdashor else you risk a soggy panko coating with the additional moisture content in fresh cheeses.

What should I serve with it?

You can always go classic and serve this chicken parm along side pasta (either boxed or made from scratch). But with chicken parm (or anything cheesy and tomato-saucey), we love to serve something green, not just because its nice to have a bright, lighter side to compliment the crispy chicken but also because who doesn't want to eat the colors of the Italian flag. You can do a simple green salad or pump up the flavor with some garlicky, peppery broccoli rabe.

What about leftovers?

First of all we'd be truly shocked if you had any, but if you do, we recommend storing it in the fridge in an airtight container for no longer than 5 days and in the freezer for 6 months. But when you go to reheat it, please for the love of god, leave the microwave out of it. Use the oven or toaster oven so you can revive some of that crunch out of the chicken.

If you've tried this recipe, we'd love to hear from you! Be sure to leave us a comment and rating down below in the comments section. Are you a die-hard chicken parm fan? Then you have to try this Chicken Parm Crunwrap.


Easy Chicken Parmesan Recipe

There are hundreds (maybe thousands) of chicken parm recipes in the world, but this one is our favorite. It's easy, simple, and classic. When you're craving chicken Parmesan, this is exactly what you'd want.

Never made chicken parm? Find answers to all your questions below. You got this. 🙌

What kind of bread crumbs should I use?

The dredge is inevitable. First, you'll need to coat the chicken in flour, then in whisked eggs, then in bread crumbs. The type of bread crumbs is up to you. We use panko to make the chicken extra crispy, AND we season it with garlic powder and salt to make sure each crunchy bite has as much flavor as possible.

Do I need to fry the chicken?

In our opinion, for the ultimate chicken parm, yes, you need to fry. But that's not to say baked chicken parm isn't an insanely delicious alternative. Don't worry! Here, it's just a shallow fry, so the oil (and clean-up hassle) is kept to a minimum. You could also used unbreaded, grilled chicken it just may be a bit of a messier dish.

Can I use store-bought sauce?

Of course! Ours is super-quick (like 10 minutes!), but a 32-ounce jar of good marinara will always work in a pinch.

Fresh or shredded mozzarella?

Either one. We always have shredded mozzarella in our fridge, so that's what we used here. Fresh mozz works too! But you won't want to load up the chicken too much&mdashor else you risk a soggy panko coating with the additional moisture content in fresh cheeses.

What should I serve with it?

You can always go classic and serve this chicken parm along side pasta (either boxed or made from scratch). But with chicken parm (or anything cheesy and tomato-saucey), we love to serve something green, not just because its nice to have a bright, lighter side to compliment the crispy chicken but also because who doesn't want to eat the colors of the Italian flag. You can do a simple green salad or pump up the flavor with some garlicky, peppery broccoli rabe.

What about leftovers?

First of all we'd be truly shocked if you had any, but if you do, we recommend storing it in the fridge in an airtight container for no longer than 5 days and in the freezer for 6 months. But when you go to reheat it, please for the love of god, leave the microwave out of it. Use the oven or toaster oven so you can revive some of that crunch out of the chicken.

If you've tried this recipe, we'd love to hear from you! Be sure to leave us a comment and rating down below in the comments section. Are you a die-hard chicken parm fan? Then you have to try this Chicken Parm Crunwrap.


Easy Chicken Parmesan Recipe

There are hundreds (maybe thousands) of chicken parm recipes in the world, but this one is our favorite. It's easy, simple, and classic. When you're craving chicken Parmesan, this is exactly what you'd want.

Never made chicken parm? Find answers to all your questions below. You got this. 🙌

What kind of bread crumbs should I use?

The dredge is inevitable. First, you'll need to coat the chicken in flour, then in whisked eggs, then in bread crumbs. The type of bread crumbs is up to you. We use panko to make the chicken extra crispy, AND we season it with garlic powder and salt to make sure each crunchy bite has as much flavor as possible.

Do I need to fry the chicken?

In our opinion, for the ultimate chicken parm, yes, you need to fry. But that's not to say baked chicken parm isn't an insanely delicious alternative. Don't worry! Here, it's just a shallow fry, so the oil (and clean-up hassle) is kept to a minimum. You could also used unbreaded, grilled chicken it just may be a bit of a messier dish.

Can I use store-bought sauce?

Of course! Ours is super-quick (like 10 minutes!), but a 32-ounce jar of good marinara will always work in a pinch.

Fresh or shredded mozzarella?

Either one. We always have shredded mozzarella in our fridge, so that's what we used here. Fresh mozz works too! But you won't want to load up the chicken too much&mdashor else you risk a soggy panko coating with the additional moisture content in fresh cheeses.

What should I serve with it?

You can always go classic and serve this chicken parm along side pasta (either boxed or made from scratch). But with chicken parm (or anything cheesy and tomato-saucey), we love to serve something green, not just because its nice to have a bright, lighter side to compliment the crispy chicken but also because who doesn't want to eat the colors of the Italian flag. You can do a simple green salad or pump up the flavor with some garlicky, peppery broccoli rabe.

What about leftovers?

First of all we'd be truly shocked if you had any, but if you do, we recommend storing it in the fridge in an airtight container for no longer than 5 days and in the freezer for 6 months. But when you go to reheat it, please for the love of god, leave the microwave out of it. Use the oven or toaster oven so you can revive some of that crunch out of the chicken.

If you've tried this recipe, we'd love to hear from you! Be sure to leave us a comment and rating down below in the comments section. Are you a die-hard chicken parm fan? Then you have to try this Chicken Parm Crunwrap.


Easy Chicken Parmesan Recipe

There are hundreds (maybe thousands) of chicken parm recipes in the world, but this one is our favorite. It's easy, simple, and classic. When you're craving chicken Parmesan, this is exactly what you'd want.

Never made chicken parm? Find answers to all your questions below. You got this. 🙌

What kind of bread crumbs should I use?

The dredge is inevitable. First, you'll need to coat the chicken in flour, then in whisked eggs, then in bread crumbs. The type of bread crumbs is up to you. We use panko to make the chicken extra crispy, AND we season it with garlic powder and salt to make sure each crunchy bite has as much flavor as possible.

Do I need to fry the chicken?

In our opinion, for the ultimate chicken parm, yes, you need to fry. But that's not to say baked chicken parm isn't an insanely delicious alternative. Don't worry! Here, it's just a shallow fry, so the oil (and clean-up hassle) is kept to a minimum. You could also used unbreaded, grilled chicken it just may be a bit of a messier dish.

Can I use store-bought sauce?

Of course! Ours is super-quick (like 10 minutes!), but a 32-ounce jar of good marinara will always work in a pinch.

Fresh or shredded mozzarella?

Either one. We always have shredded mozzarella in our fridge, so that's what we used here. Fresh mozz works too! But you won't want to load up the chicken too much&mdashor else you risk a soggy panko coating with the additional moisture content in fresh cheeses.

What should I serve with it?

You can always go classic and serve this chicken parm along side pasta (either boxed or made from scratch). But with chicken parm (or anything cheesy and tomato-saucey), we love to serve something green, not just because its nice to have a bright, lighter side to compliment the crispy chicken but also because who doesn't want to eat the colors of the Italian flag. You can do a simple green salad or pump up the flavor with some garlicky, peppery broccoli rabe.

What about leftovers?

First of all we'd be truly shocked if you had any, but if you do, we recommend storing it in the fridge in an airtight container for no longer than 5 days and in the freezer for 6 months. But when you go to reheat it, please for the love of god, leave the microwave out of it. Use the oven or toaster oven so you can revive some of that crunch out of the chicken.

If you've tried this recipe, we'd love to hear from you! Be sure to leave us a comment and rating down below in the comments section. Are you a die-hard chicken parm fan? Then you have to try this Chicken Parm Crunwrap.


Watch the video: Κοτόπουλο παπρικάζ με γιαούρτι - Konstantinas kitchen (November 2021).