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Chicken Parmesan

4,038 Ratings 2,718 Reviews 1,399 Photos

My version of chicken parmesan is a little different

than what they do in the restaurants, with less sauce
and a crispier crust.

By Chef John

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Prep: 25 mins

Cook: 20 mins

Additional: 15 mins

Total: 1 hr

Servings: 4

Yield: 4 servings

Nutrition Info

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Ingredients
4 Adjust

Original recipe yields 4 servings

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

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Directions
Step 1

Preheat an oven to 450 degrees F (230 degrees C).

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Step 2

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.

Step 3

Beat eggs in a shallow bowl and set aside.

Step 4

Mix bread crumbs and 1/2 cup Parmesan cheese in a

separate bowl, set aside.

Step 5

Place flour in a sifter or strainer; sprinkle over

chicken breasts, evenly coating both sides.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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).

I Made It Print

Cook's Note:
Use high-quality prepared tomato sauce for a better
end result. You may substitute pesto or dried Italian
herbs of your choice for basil, or omit entirely. If
using fresh mozzarella, cut it into cubes instead of
shredding it.

Nutrition Facts

Per Serving:

471 calories; protein 42.1g 84% DV; carbohydrates

24.8g 8% DV; fat 24.9g 38% DV; cholesterol
186.7mg 62% DV; sodium 840.3mg 34% DV. Full
Nutrition

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Reviews (2718) Read More Reviews

Add Rating &

Review

4038 Ratings

5 3497

4 432

3 80

2 11

1 18

Most helpful positive review

Grandma G

07/23/2012

Great recipe! Juicy and flavorful exactly as

written.
Read More

Helpful (635)

Most helpful critical review

janice tofuri

06/20/2012

I use a little more flavorful breading, 1cup of

panko, 1cup of seasoned bread crumbs, and a cup
of parmesan cheese with 2 tablespoons of finely
chopped fresh parsley, a teaspoon of fresh
chopped Thyme and a teaspoon of garlic powd…
Read
I brownMore
the chicken in half butter and half olive
oil. I also cook some angel hair while the chicken
Helpful (1159)
is browning, and put it under the chicken in a
casserole dish, cover with foil and bake for 20
minutes, remove foil, add cheese and bake
another 10 minutes

Reviews: Most Helpful

janice tofuri

06/20/2012

I use a little more flavorful breading, 1cup of panko, 1cup

of seasoned bread crumbs, and a cup of parmesan cheese
with 2 tablespoons of finely chopped fresh parsley, a
teaspoon of fresh chopped Thyme and a teaspoon of garlic
powder. I brown the chicken in half butter and half olive…
Read Morecook some angel hair while the chicken is
oil. I also
browning, and put it under the chicken in a casserole dish,
Helpful (1159)
cover with foil and bake for 20 minutes, remove foil, add
cheese and bake another 10 minutes

RebeccaD

10/06/2013

3 stars because this was good with my common sense

modifications. I do not know how any one of you got a
good result as written. #1 - 4 c. of breadcrumbs?! Whoa!
Not right. I used 1 c. plus 1/2c. shredded Italian cheese
blend. #2. Recipe calls for 1/2c of sauce yet in directions…
Read More
you are to use 1/3c. x 4 chicken breasts...? You need to 'eye
this up' and put enough sauce on each piece. #3 - You
Helpful (1004)
cannot use 1 c. of olive oil! Did you all do this? And you
had a good result? The chicken would be swimming in oil!
I used a little olive oil (maybe 2 TBS?) along with a TBS
of butter. #4 - Flour is not needed. #5 - Mozz cheese should
Grandma G
be shredded, not 'fresh' for best melting result. #6- Don't
put fresh basil on so early. It will burn - leave it for the last
07/23/2012
5 min or use dried. Now, with these changes, the dish was
delicious - butJuicy
Great recipe! I guess
anditflavorful
is now my own version
exactly of chicken
as written.
parmesan.
Read More

Helpful (635)

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sillymewinkle

08/03/2012

This recipe was really easy to follow & turned out great!
My 1st try at chicken parmesan, total success :-)
Read More

Helpful (417)

GoldenCook

10/01/2012

Have to admit if it's not easy and/or tasty I won't put the
effort in. The WHOLE famiily loved this, and every recipe
gets easier each time its' made, right? I only used 1/2 the
Panko. I didn't use the crumbs sparingly either. I only put 2
c in, and had the other 2 c in a bowl in case they were…
Read
needed. More
I cut the chicken breasts in half before using the
meat mallet. The fillet seemed too big without doing this,
Helpful (225)
and it was easier for someone to have a second helping. I
used Barilla Roasted Garlic sauce. I Loved the sifter for the
flour; that worked great! Given that I had twice as many
fillets, next time, I would probably use half the oil, so I
Alpha
could have clean oil and maybe do the chicken in 2
batches. (I also used paper towels for excell oil.) As much
09/03/2013
as I loved this recipe, given the calories/fat, I would not
make
Some ittimeas often
ago, Iaslearned
I'd like.a 10/2012- Justinstead
useful trick: made this again3-6
of steps
for Sunday
above, afterdinner, the family
the chicken breastsLOVES this pounded
have been recipe! I and
skipped/forgot
seasoned as in step the provolone this time
2, lightly brush botharound and used
sides with heavy
shredded
33-35%MF mozzerella.
whipping Evencreamthough
(use a it's not brush).
pastry as crispy, I made
Then
sure to have
transfer enough
breasts for leftovers. Also- use
to breadcrumb/Parmesan paper
cheese towels…
mixture to
collect
Read inextra
made More step oil after frying.
4, pressing TIP- If you
the crumbs into buy
bothchicken
sides. I in
now
bulk,
use thisthen cut, trim,
method and pound
for virtually allwith mallet
recipes which before
call freezing
for
Helpful (165)
for later use,
breading, this saves
including fish,lots of time
pork, veal,during actual
etc. It is recipe.
easier and less
messy than using flour, eggs and milk to bind the breading
to the meat and I haveADVERTISEMENT
found that it works equally well.

Isbell

09/23/2012

All I can say is Wow! I have made chicken parmesan using

the most popular recipe from this site, but this recipe blew
the other out of the park! This is a no brainer. My goal in
writing this review is to let Members know that just
because a recipe has a thousand hits/reviews, does not…
Read
alwaysMore
mean its the best. I followed this recipe for the most
part, however, made a few changes. I substituted regular
Helpful (142)
bread crumbs and a jar of Classico traditional sweet basil.
This turned out amazing! I used the entire jar of sauce
because I served it over penne pasta. I put a thin spread of
sauce on the bottom of the pan prior to placing the chicken
SouthwestHiAltCook
inside. This recipe will definitely be a keeper and I won't
hesitate to forward this recipe on to others. What a treat!
11/01/2012

Incredible dish! Great for dinner guests. For those folks

cooking in high altitude, 15 or 20 minutes is not quite
enough to cook the chicken breasts. You might want to
cook them a little longer (6-7 minutes) on top of the stove
or microwave them for several minutes (3 minutes)befor…
Read More
serving. Cut them in half to check doneness before serving.
If you put them back in the oven for too long, the cheese
Helpful (90)
might burn.

scootersandi

08/05/2012

I made this exactly as directed and it was GREAT! So easy

and fast - fabulous use of bnls/sknls chicken breast. It came
out moist & tender with the crunchy top - perfect. Served it
on angel hair pasta with buttered italian bread and it was a
hit. Thank you John - your wife is lucky to have you! I…
Read Morevideos & sense of humor, and your food is
love your
excellent! (swoon...get me the fainting couch!)
Helpful (84)

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