Chicken Parmesan

Adapted from Bobby Flay. Video also available at link.

Chicken Parmesan

Dinner, Main Course Italian
By Bobby Flay Serves: 4


  • 4 boneless, skinless chicken breasts, pounded thin (I purchase thinly sliced breasts)
  • Salt and freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 1 eggs, beaten with 1tablespoon water
  • 1.5 cups panko bread crumbs (or one cup Panko and one cup regular or Italian seasoned breadcrumbs)
  • Oil and butter for shallow frying
  • 1/2 pound mozzarella, thinly sliced
  • 1/4 cup freshly grated Parmesan
  • Fresh basil or parsley leaves, for garnish
  • 1 recipe Simple Delicious Tomato Sauce
  • Pasta for serving, if desired



Preheat oven to 400-F. Have a sheet pan ready.


If using a regular sized chicken breast, slice it down the middle to make 2 thinner slices.


Place the breast on a cutting board and lay a piece of plastic wrap on top of it. Pound the slices to about 1/4 inch thickness.


Season chicken on both sides with salt and pepper.


Dredge each breast in the flour and pat the breast to allow excess flour to fall off.


Dip the breast in the egg and let excess drip off.


Dredge the breast on both sides in the bread crumbs.


Divide the oil between 2 large saute pans and heat over high heat until almost smoking. If you like, add a bit of butter to the oiled pans for extra flavor.


Add 1-2 chicken breasts to each pan, depending on if they fit without being too crowded, otherwise, cook one at a time.


Cook until golden brown on both sides, about 1-2 minutes per side.


Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan.


Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes.


Remove from the oven and garnish with basil or parsley leaves.

Rating: 5 out of 5.

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