Reviewed: Sep. 30, 2009

Great base recipe. I gave four because I tweaked it a lot. Whole wheat bread crumbs, pounded out first, baked only, used Stephanie's Freezer Spaghetti Sauce recipe from this site, added spices and used mozzerella. Poured sauce over top then put cheese on. My guests really enjoyed it

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MamaLovesCookin'

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Reviewed: Sep. 26, 2009

I'm just learning how to cook and this recipe was easy and delicious! My husband loved it so much he had it for dinner, lunch and dinner again!! Yummy!

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Diana

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Reviewed: Sep. 25, 2009

OK, it was good, but did lack a little flavor(as per my tastes). The first two cutlets I put in the pan, the breading stuck to the pan.The rest I cooked @400 for 15min and broiled on high for six mins(to brown the top). I used my own sauce, and I didn't think it overpowered the chicken at all.Unlike most other reviewers I did use the Monterrey cheese (and liked it)! I will make again, but add a few more spices to fit my taste.

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hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

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Reviewed: Sep. 18, 2009

Soooo good even my picky son loves it?

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te1307

Cooking Level: Expert

Home Town: Beaver, Pennsylvania, USA

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Reviewed: Sep. 17, 2009

This is the best chicken parm I've ever had. I usually don't like chicken parm and I made this for my husband. We both loved it and will definitely make this again. We followed suggestions to mix onion powder and garlic powder with the bread crumbs and parmesan and we used mozarella for the last 5 minutes of baking time.

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BXLee

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Reviewed: Sep. 15, 2009

I really liked this recipe. I also made some changes that others posted in their comments: I used Mozzarella cheese instead & put it on the last 5 min of baking. Made my own pasta sauce: fresh tomatoes, can crushed tomatoes, tomato paste, oregano, salt & pepper & sugar, sauteed garlic & onions in white wine & oil. I put the sauce on the bottom and on top of the chicken.

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HaleyML

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Sep. 13, 2009

The coating for this chicken was great. Really tasty and easy. I thought the tomato sauce really overpowered the taste of the parmesan unfortunately. I will probably make this again, but without the tomato sauce.

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Jenny B

Cooking Level: Expert

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Reviewed: Sep. 12, 2009

I'm a fan! I pounded out the chicken breasts so they were thinner before dredging them. I also used flour first before the egg wash, it helped the egg wash stick to the chicken so the bread crumbs and parm could coat the chicken. So I used flour, then egg wash, then bread crumb mixture. I also used olive oil vs vegetable to fry the chicken. This recipe has good flavor, will definatley make it again. My fiance loved it too!

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MCF1207

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Reviewed: Sep. 10, 2009

I really liked this. I do basic cooking but glad I branched out and tried this. I will be making this again. Will try next time with Feta sprinkled on top.

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Late bloomer

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Reviewed: Sep. 9, 2009

This is a great recipe. I came across it almost 6 years ago on this website and have been making it ever since. I butterfly the chicken breast and then pound it so it’s nice and thin. I use really good olive oil, real Parmigiano Reggiano and finish it off with mozzarella.

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Cathy

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Reviewed: Aug. 27, 2009

When we dine out my boyfriend always orders Chicken Parmesan so I decided to try it myself and it was a huge success. I followed the recipe exactly, served over fresh pasta with garlic bread and it was a big hit. The only negative: it was really expensive to make. I used fresh parm ($4) it is much better than the powder stuff and fresh pasta, so some of the expense was by choice. WELL WORTH IT!

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JeanMarie

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Reviewed: Aug. 26, 2009

This is a staple in our household! I use fresh mozzarella instead of Monterey Jack. Great with toasted garlic french bread. Love it, love it, love it!

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GLORIA

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Reviewed: Aug. 15, 2009

Great dish! Extremely easy to make, yet tastes gourmet!!

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tanyabowness

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Reviewed: Aug. 10, 2009

I LOVE this recipe...It is easy and so GOOD!!!I make this all the time.. It never has let me down..My boyfriend just loves it... I put the cheese on alittle later though... that way it is melted and not crisp... Pounding out the chicken really makes it super tender!! This is a Keeper!

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ShayGotCha

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Reviewed: Aug. 3, 2009

This is a delicious and simple recipie. We make our own tomato sauce and serve over penne noodles. Absolutely delicious, we did use motzerella cheese instead of moterey jack though, seemed like it would go better, and it came out amazing!! Thanks for the recipie!

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MommyKrystal

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Reviewed: Jul. 29, 2009

Tasty--no problems to speak of. If you don't have seasoned bread crumbs, crush unsalted crackers with dried Italian herbs (namely basil, oregano, and thyme) and subsitute into the recipe. As previous reviewers noted, it is very beneficial to pound your chicken to allow the marinara flavors to fully penetrate the chicken.

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Italian Chef

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Reviewed: Jul. 27, 2009

I made this with my own marinara sauce and it was excellent. Kids enjoyed it!

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JENNELLE1

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Reviewed: Jul. 20, 2009

Best chicken parmeasn I have EVER made. Taste just like the one from Olive Garden! However, it is essential to pound out your chicken before! It makes the world of difference.

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