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Parmesan Chicken


My children always loved Chicken Parmesan and you can do it several ways.  They love having the fried cutlets on a roll with some balsamic vinegar, lettuce and sliced tomato.  You can also make traditional chicken parmesan baked with the marinara sauce and grated mozzarella, and finally there is the chicken cutlet just fried with beautiful little green salad on top with shaved parmesan cheese.  Delicious!  Here are the recipes.

  Serves 6

Chicken Cutlets

6 boneless chicken cutlets
1 cup flour    
Salt and pepper
2 large eggs
1 cup seasoned bread crumbs (I use 4C)
¼ cup grated parmesan cheese

Pound the cutlets until they are ¼ inch thick.  If they are large , thick cutlets I slice them in half then I pound them.

Combine the flour, salt and pepper on a dinner plate.  In a large flat salad bowl, beat the eggs with a tbsp of milk and the parmesan cheese.  On a third dinner plate place the bread crumbs.  Coat the chicken breasts in the flour then in the egg mixture and then in the bread crumbs on both sides each time.

Heat 3-4 tbsp vegetable oil in a skillet to cover the bottom and cook the chicken breasts on medium heat for 2-3 minutes on each side until the juices run yellow and the chicken springs back when you touch it.  Place on a plate with paper towels to absorb any excess oil.  They are ready to be eaten like this in a sandwich or sliced on top of a salad, or you can follow the next two recipes for a delicious dinner.

Parmesan Chicken with Salad

Toss salad greens with some extra virgin olive oil and balsamic vinegar.  Place a mound of the salad on top of the warm cutlet and then shave some fresh parmesan cheese on top.   Salt and pepper if you like.   

For an alternative, try putting Salad with Warm Goat Cheese on top.  Have a warm baguette and a bottle of Sancerre.  Easy and Delicious!

Traditional Chicken Parmesan

When preparing the cutlets for this dish, you can cook them just until they are browned on each side because they will finish coking in the oven when you bake them with the sauce and cheese.

   Place the cutlets in a large enough baking pan to lay them out in one layer.  Spoon marinara sauce all around and over the cutlets.  Sprinkle grated or sliced mozzarella over each cutlet, then sprinkle some parmesan cheese over them as well.  Bake in a 450 ° F oven until the cheese melts and the chicken is done. This will only take 4-5 minutes.  Serve with some Italian bread and a salad of tossed greens on the side.   

Wine Pairing:

A chianti or a little Sangiovese would go great with this meal.  Try a Montepulcciano d’Abruzzo as well.

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