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Chicken Parmesan

Description: Italian breaded chicken, baked, and covered with red sauce and cheese. I prefer to make my own red sauce (see my spaghetti sauce recipe). The quality of the red sauce will make a big difference in the taste of the meal.
Yield: 2 chicken breasts, easy to increase recipe for more servings. You need enough red sauce (marinara, spaghetti sauce, whatever) to cover all the chicken breasts in a baking dish. You need enough cheese to cover each chicken breast.

Qty Unit Ingredient
2 Chicken breasts
Spaghetti Sauce
1 c. Bread Crumbs (season with italian seasoning)
1 Egg
1/2 c. Milk
1/2 c. Parmesan Cheese (grated)
Kosher Salt
Black Pepper
Garlic Powder
Olive Oil (for pan frying)


  1. Start red sauce on medium heat, reduce to low when it is hot
  2. Tenderize chicken breasts (should be about half an inch thick)
  3. Sprinkle garlic powder, black pepper, and kosher salt on both sides of chicken
  4. Whisk the egg and milk together
  5. Dip each chicken breast in flour, remove excess flour
  6. Dip each chicked breast in egg mixture, let excess egg drip off
  7. Coat each chicken breast with bread crumbs
  8. Heat olive oil in a skillet with medium heat
  9. Brown each side of the chicken breasts in skillet (chicken should be mostly cooked by the time you are done with this step)
  10. Place browned chicken breasts in the baking dish
  11. Sprinkly cheese liberally over chicken breasts
  12. Bake at 350 F. for 15 minutes
  13. Pour the red sauce over the chicken breasts and serve

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Copyright 2005-2009, Kevin Worcester