Chicken Parmesan

5 from 4 votes

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This Chicken Parmesan is such a treat! Classically crispy, coated extra cheese and simple. Only a few ingredients required!

Chicken Parmesan

Chicken Parmesan!! This is not your regular run of the mill Chicken Parmesan. This is Chicken Parmesan that is completely coated in crispy cheese! If you have never had a chicken cutlet coated in all cheese and then pan friend, then you haven’t lived. It is take your pants off delicious. Besides my husband and my kids, crispy cheese is the thing I love most. It may or may not make it to the will. Sorry not sorry kids.

Of course the traditional Chicken Parmesan is delicious, coated in a bread crumbs and cheese, but I found that there just never was enough cheese or the coating wasn’t as crispy or thick as I’d like. So, to remedy this, I just coat the entire thing with grated Parmesan cheese and leave out the breadcrumbs. Nothing wrong with halving the cheese for breadcrumbs if you like it that way, but all cheese freaking fantastic. When the cheese hits the hot, buttery pan, it gets golden and crispy and completely transports this chicken to heavenly status.

While you’re rotating your chicken pieces through the coating and hot pan, you can cook your pasta and heat your marinara. Keep the chicken warm and crispy in the oven and melt some mozzarella on it. When you’re ready to serve, add your pasta onto a plate and top with a little marinara, the chicken, more marinara and finish with a little parsley. It’s a great stick to your ribs dinner that gets on the table faster than you think it will, plus the kids just love it.

I do end up taking shortcuts from the store to get this recipe on the table faster for my family, but you are welcome to make your own marinara if your heart so desired. But don’t be fooled, a good jarred marinara never hurt anyone.

Be sure to save, pin, print or bookmark this recipe for later because it’s a good one! Have a wonderful day, friends! Enjoy! xoxo

5 from 4 votes

Chicken Parmesan

This Chicken Parmesan is such a treat! Classically crispy, coated extra cheese and simple. Only a few ingredients required!
servings 4 servings
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins

Ingredients

  • 4 chicken cutlets 1-1 1/2 lbs.
  • 1/2 cup all purpose flour
  • 2 large eggs
  • 2 tablespoons milk
  • 1 cup grated parmesan cheese
  • salt & pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 4 slices fresh mozzarella cheese patted dry
  • 24 oz. marinara sauce one jar
  • 3/4 lb. cooked linguine

Instructions

  • Preheat oven to 275 degrees. Line a baking sheet with foil and top with roasting rack {or a cooling rack}. Set aside.
  • Place flour, eggs and milk, and parmesan cheese into 3 separate shallow bowls or plates for dredging. Add salt and pepper to the flour and egg and milk mixtures. Using a fork, beat the eggs and milk to combine.
  • Preheat a large, nonstick skillet over medium high heat. Melt butter and olive oil in the pan as it heats.
  • Dip 2 chicken cutlets into flour mixture, then egg mixture, then into the cheese to coat it evenly. Place into hot pan and cook until each side is golden brown, about 4 minutes per side. Transfer to cooling rack on baking sheet and place into the oven to stay warm. Repeat with remaining 2 chicken cutlets. Transfer those to the oven as well. Top each piece of chicken with a slice of fresh mozzarella and continue to warm.
  • In hot pan that you cooked the chicken in, add the marinara sauce to warm through, 5 minutes.
  • To assemble, place cooked pasta onto a plate. Top with marinara sauce, a piece of chicken and more marinara. Top with parsley if desired and serve.

Nutrition

Calories: 684kcal | Carbohydrates: 48g | Protein: 57g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 229mg | Sodium: 1562mg | Potassium: 1317mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1295IU | Vitamin C: 13.9mg | Calcium: 340mg | Iron: 4.8mg
Course: Dinner
Cuisine: Italian
Keyword: chicken parmesan
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19 Responses
  1. Judith Q Stewart

    Hi Lauren,
    I can never access a pin it button on your posts. I’m using an iPad.
    Wanted to pin crispy chicken recipe. ( I subscribe to your blog).
    Thank you for your help. Judith

  2. Annie

    I really like some of your recipes and would like to store them in my Yahoo recipe file. However, no matter how many time I have tried, they will not forward to Yahoo. What am I doing wrong?

  3. Cheryl Newton

    Love the way your recipe-creating brain works, Lauren. 1 question, though: is that 3/4 lb. linguine weighed before or after cooking?

  4. Kristin

    5 stars
    This is brilliant! My daughter is on a special diet for epilepsy (so very little carbs for her). I can easily adapt this for her and serve it to the whole family!!! Thanks for the idea.

  5. Stacy

    5 stars
    Hi Lauren, I made this tonight for dinner and it was a huge hit, I was told that it needed to go in the rotation! I used a mixture of panko bread crumbs and parmesan to coat the chicken, it came out so good. Thank you again for the recipe 🙂

  6. Rebekah

    5 stars
    This was soooooo good! I have always avoided chicken parmesan because the chicken never looked good with the pasta sauce. But when I saw the picture of yours and heard how you cooked it with the parmesan cheese I thought I would give it a try! Delicious! And so simple too. I cooked the whole thing in about 1/2 hour! Thanks so much for the recipe! I will be making it again soon!

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