Chicken Parm, you taste so good

Chicken parm. Photograph by Sebastian Flores.

This is one of my favorite recipes to make on a cold day in January. 

Indeed, chicken Parmesan has always been one of my favorite dishes. Whether serving with pasta or making a hero on Italian bread, it always hits the spot. My daughter could literally eat this every day. It has been her favorite since she was 2. Enjoy.


 4 skinless, boneless chicken breasts
 2 eggs
 3 cups Italian-flavored breadcrumbs 
 ½ cup grated Parmesan cheese
 1 cup plus 1 tablespoon of olive oil for frying
 1 ½ cups prepared tomato sauce
 1 whole fresh mozzarella, thinly sliced
 ¼ cup grated Parmesan cheese
 1 tablespoon chopped basil 
 1 tablespoon chopped parsley
 1 teaspoon oregano
 Salt and pepper to taste


1. Preheat oven to 375 degrees.
2. Place cutlets between 2 large zip lock bags and pound with a mallet to ½-inch thickness.  
3. Season cutlets with salt and pepper on both sides.
4. Beat eggs in a bowl and set aside.
5. Mix breadcrumbs, oregano and Parmesan in a bowl.
6. Dip cutlets in egg mixture and then dip into breadcrumbs on both sides.
7. Shake off excess — and put on a large dish.
8. Heat ½ cup of olive oil on medium heat and sear each breast about 2 minutes on each side.
9. Layer a baking dish with half of the marinara sauce and lay cutlets on top of sauce. 
10. Then add sliced mozzarella on each cutlet and cover mozzarella with remaining sauce.
11. Drizzle 1 tablespoon of olive oil over cutlets and bake 20 minutes until cheese is browned and bubbly, and chicken is no longer pink.
12. Remove from oven and sprinkle chopped parsley and basil on top of cutlets.

For more, contact the Saucy Realtor at Tableware courtesy Casafina.

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