Classic Chicken Parmesan Recipes

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Chicken Parmesan image

My version of chicken parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 13

4 skinless, boneless chicken breast halves
salt and freshly ground black pepper to taste
2 eggs
1 cup panko bread crumbs, or more as needed
½ cup grated Parmesan cheese
2 tablespoons all-purpose flour, or more if needed
1 cup olive oil for frying
½ cup prepared tomato sauce
¼ cup fresh mozzarella, cut into small cubes
¼ cup chopped fresh basil
½ cup grated provolone cheese
¼ cup grated Parmesan cheese
1 tablespoon olive oil


  • Preheat an oven to 450 degrees F (230 degrees C).
  • Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
  • Beat eggs in a shallow bowl and set aside.
  • Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
  • Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
  • Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
  • Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
  • Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
  • Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 470.8 calories, Carbohydrate 24.8 g, Cholesterol 186.7 mg, Fat 24.9 g, Fiber 0.6 g, Protein 42.1 g, SaturatedFat 9.1 g, Sodium 840.3 mg, Sugar 1.7 g


Classic chicken parmigiana image

Make midweek easier with our family-friendly chicken parmagiana. Ideal for freezing for busy week nights, the recipe is also easily doubled

Provided by Barney Desmazery

Categories     Dinner

Time 1h10m

Number Of Ingredients 14

2 large chicken breasts
50g plain flour
1 egg, beaten
75g fresh breadcrumbs
15g parmesan, finely grated, plus extra to serve
4 tbsp sunflower oil
125g ball mozzarella, cut into 4 slices
300g spaghetti
2 tbsp olive oil
4 garlic cloves, finely sliced
pinch of caster sugar
splash of red wine vinegar
2 x 400g cans chopped tomatoes or passata
1 tsp dried oregano


  • Cut each chicken breast in half lengthways so you have four fillets. Put the fillets on a board, cover with a sheet of baking parchment and bash with a rolling pin until they are the same thickness all over.
  • Put the flour in a shallow dish and season with a little salt. Tip the egg into another dish, then the breadcrumbs and parmesan into a third dish, stirring to combine. Working with one chicken fillet at a time, coat in the flour, then dip into the beaten egg, and finally coat in the cheesy breadcrumb mixture. Transfer the breadcrumbed fillets to a plate as you go. To freeze, stack the fillets in a freezerproof container between sheets of baking parchment. Will keep frozen for three months.
  • To make the sauce, heat the olive oil in a shallow pan and sizzle the garlic for 2 mins. Sprinkle in the sugar and add a splash of the vinegar, then tip in the tomatoes or passata. Add the oregano, season and bubble for 10-15 mins, stirring occasionally until thickened. To freeze, leave to cool completely, then transfer to a freezerproof container (portion it into more than one, if you like). Will keep frozen for up to three months. Defrost overnight in the fridge, then reheat in a pan until piping hot.
  • Heat the sunflower oil in a large frying pan over a medium heat and cook the breadcrumbed chicken fillets for 3 mins on each side (fresh or from frozen) until golden and crisp. Arrange on a baking tray. Spoon a little of the sauce over the middle of each fillet, and top each with a slice of mozzarella. Heat the grill to high. Cook the spaghetti following pack instructions, then drain and toss with the remaining sauce. Grill the fillets for 3-4 mins, or 1-2 mins more if they're from the freezer, until the mozzarella is melted and bubbling, then serve.

Nutrition Facts : Calories 405 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 0.4 milligram of sodium


Classic Chicken Parmesan image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 skinless, boneless chicken breasts (about 10 ounces each)
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1 15-ounce can tomato puree
1/2 cup plus 2 tablespoons grated parmesan cheese
1/4 cup finely chopped fresh basil
1/2 cup all-purpose flour
Kosher salt and freshly ground pepper
3 large eggs
1 1/4 cups grated mozzarella cheese (about 6 ounces)


  • Slice the chicken breasts in half horizontally to make 4 thin cutlets. Put between 2 pieces of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick. Heat 1 tablespoon olive oil in a medium pot over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomato puree, then rinse out the can with 1 cup water and add to the pot. Simmer until the sauce just thickens, about 10 minutes. Whisk in 1/4 cup parmesan and the basil. Spread 1/2 cup of the sauce in a 3-quart flameproof baking dish. Preheat the broiler. Meanwhile, combine the flour and 1/2 teaspoon each salt and pepper in a shallow dish. Beat the eggs with 1/4 cup parmesan in another shallow dish. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Dredge 2 chicken cutlets in the flour, tapping off the excess, then dip in the egg mixture. Carefully lay in the skillet and fry until golden brown and just cooked through, 2 to 3 minutes per side. Transfer to the baking dish. Add the remaining 2 tablespoons olive oil to the skillet and repeat with the remaining 2 chicken cutlets. Add to the baking dish. Combine the mozzarella and the remaining 2 tablespoons parmesan in a bowl. Sprinkle half of the cheese mixture on the chicken, then top with the remaining sauce and the remaining cheese mixture. Broil until the cheese melts, about 2 minutes.

Nutrition Facts : Calories 830, Fat 56 grams, SaturatedFat 26 grams, Cholesterol 307 milligrams, Sodium 1428 milligrams, Carbohydrate 26 grams, Fiber 3 grams, Protein 53 grams

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2020-08-13  · Try this incredible classic recipe for Chicken Parmesan! Breaded tender chicken breasts, baked with Marinara Sauce and Mozzarella Cheese is a great quick and easy dinner …
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  • Place one chicken breast inside a gallon size ziplock bag. Using the smooth side of a kitchen mallet pound the chicken breast to an even size all around, approximately ½ inch. Take out and set aside. Pound the rest of the chicken breasts.
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2020-12-30  · Classic Chicken Parmesan Recipe. There's no need to pay for takeout from the local Italian restaurant when you can easily and affordably make delicious breaded Chicken …
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  • If your chicken breasts are particularly thick and large, cut them in half lengthwise. Working with one chicken breast at a time, place the chicken in between two pieces of wax paper or plastic wrap. Use a meat mallet or rolling pin to pound the chicken to ¼-inch thickness. Generously season both sides of the chicken with salt and pepper. Set aside.
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2019-05-14  · Classic Chicken Parmesan Recipe. Dinner — 30 mins. Prep Time 5 mins. Cook Time 25 mins. Servings 4. Course Main Course. Cuisine American, Italian. Author Robyn …
5/5 (1)
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  • Preheat the oven to 450º F. Line a baking sheet with parchment paper and set aside. Prepare a 9x13 baking dish by spraying with nonstick cooking spray or misting with olive oil. Set aside.
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  • Meanwhile, pour olive oil into a medium skillet set over medium heat. Allow the olive oil to heat until it has a light shimmer and a sprinkle of water sizzles when dropped into the oil. Carefully place the chicken into the oil and cook until golden brown, about 2-3 minutes per side. Remove from the skillet with tongs and place into the prepared baking dish.
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2018-10-14  · Make it Crispy (5) In a cast-iron skillet or heavy pan, heat olive oil on medium heat. Lay breaded chicken in oiled pan and brown chicken for 2-3 minutes on each side. (6) Place …
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Total Time 45 mins
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  • Tenderize chicken: place chicken cutlets/breasts in a ziplock bag, and firmly pound with a rolling pin or smooth side of a meat hammer (chicken thickness should be 1/2 inch).
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5/5 (33)
Category Dinner, Main Course
Cuisine Italian-American
Total Time 1 hr
  • Melt 2 tablespoons butter in a large skillet over medium-low heat. Add onion slices and allow to cook for about 45 minutes, occasionally stirring and scraping the bottom of the pan.
  • Once the onions have cooked down and caramelized, add ¼ cup wine and ¼ teaspoon salt. Stir, scrape the bottom, and allow the wine to reduce for about 3 minutes or until most of the liquid has cooked off. Turn off the heat and set it aside.
  • Preheat the oven to 450 degrees Fahrenheit and grease a baking sheet or line it with parchment paper.
  • Place 1 1/2 cups of the breadcrumbs in a shallow bowl. Melt ½ cup butter in a separate shallow bowl. Dip one piece of chicken into the butter to coat all sides, then dredge in the breadcrumb mixture and shake off excess. Place on the lined baking sheet. Repeat with the remaining pieces of chicken.
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2020-10-20  · In a large skillet, heat 1/2 inch of canola oil to 350°. Meanwhile, put the beaten eggs in a shallow bowl. In another shallow bowl, mix the panko with the oregano, basil and grated …
5/5 (1)
Total Time 2 hrs 30 mins
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  • In a large, heavy saucepan, heat the olive oil until shimmering. Add the shallot and garlic and cook over moderate heat until just beginning to brown, about 1 minute. Stir in the crushed red pepper and tomato paste and cook for 1 minute. Pour in the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Stir in the tomato sauce, chopped tomatoes, oregano and basil season with salt and pepper. Reduce the heat to moderately low, cover partially and simmer gently until the sauce is slightly thickened, about 45 minutes; stir in the grated cheese during the last 15 minutes of cooking.
  • Preheat the oven to 350°. In a large skillet, heat 1/2 inch of canola oil to 350°. Meanwhile, put the beaten eggs in a shallow bowl. In another shallow bowl, mix the panko with the oregano, basil and grated cheese and season with salt and pepper. Season the chicken cutlets with salt and pepper and dredge them in the flour; shake off the excess. Dip the floured cutlets in the egg, allowing any excess to drip back into the bowl, then coat with the panko, pressing lightly to help it adhere. Fry the cutlets in 2 batches until cooked through and browned, about 6 minutes per side. Transfer the cutlets to a rack set over a rimmed baking sheet.
  • Brush the bottom and sides of a deep 9-by-13-inch ceramic baking dish with the olive oil. Spread half of the tomato sauce on the bottom of the dish and top with half of the sliced provolone and grated Parmesan. Arrange the breaded chicken in the dish and top with the remaining tomato sauce, provolone and grated cheese. Bake for about 25 minutes, or until browned and bubbling on top. Serve immediately.
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2020-09-29  · Chicken: In a medium shallow dish, whisk together eggs, parsley, garlic, salt and pepper. Place the chicken into the dish, coating both sides of the chicken. Cover with plastic wrap and place in the refrigerator either overnight or for about 30 minutes to 1 hour. Preheat the oven to 425 degrees. Place the bread crumbs, Parmesan cheese, and ...
Cuisine Italian
Total Time 1 hr
Category Main
Calories 357 per serving
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2017-05-15  · Preheat oven to 400°F. Cut chicken breasts in half horizontally to create cutlets. Pound to 1/4 inch thickness. In small shallow bowl or pie plate, combine breadcrumbs, thyme, 2 tablespoons of the Parmesan, 1/2 teaspoon of the salt and and the black pepper. In another shallow bowl crack eggs and beat to combine.
Servings 4
Total Time 20 mins
Author Christine Pittman
Calories 390 per serving
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2020-09-15  · Chicken Parmesan or chicken Parmesan is very similar to Chapino in that Italian immigrants who settled here in the United States created a recipe based on one that is from their original country. In this case, it's Parmesan de Melanzana or essentially, eggplant Parmesan. So, essentially, the original eggplant Parmesan was adapted to chicken Parmesan and I'm …
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I'm going to show you how to make a classic restaurant-style chicken parmesan. One big pounded out a piece of breaded chicken cutlet with my weekday sauce an...
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Classic Chicken Parmesan is as good as it gets! This parmesan crusted chicken is smothered in marinara and melted cheese and has the juiciest chicken breast....
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Get the Recipe: Classic Chicken Parmesan Grilled Chicken Parmesan. Fire up the grill for a quick route to comfort. These cheesy chicken cutlets cook …
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Top Asked Questions

What is the best way to make chicken parmesan?
Every Italian home cook should know how to make classic Chicken Parmesan (Parmigiano). It requires pounding the chicken breasts to a thin and even size, and breading them with traditional flour, egg wash, and seasoned breadcrumbs. Use whole-milk mozzarella if you can for that extra buttery flavor.
What is chicken parm and how is it made?
The Italian name is Chicken Parmigiana and in the US, it has been nicknamed Chicken Parm, short for Chicken Parmesan. It is essentially breaded chicken breast covered in tomato sauce and cheese and is similar to Eggplant Parmesan. How can something so simple be THIS good you ask?
What is chicken parmigiana?
Chicken parmigiana is an American-Italian dish that consists of tender breaded chicken covered in marinara with melted mozzarella & parmesan cheese! Even though this dish is served in a lot of Italian restaurants, it actually did not originate in Italy, but was created by Italian immigrants here in America! (source)
How to cook chicken breast with eggs and cheese?
Whisk together the eggs and flour. Set aside. Add the parmesan cheese to a plate. Set aside. Cut, pat dry, and flattened the chicken breast. Should have 4 thin pieces. Set aside on a plate and lightly season with salt and pepper. Coat each breast in the eggs mixture and parmesan cheese. Then fry for 3-4 minutes per side.

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