Reviewed: Jun. 28, 2009

What's not to love? Breaded and fried chicken, pasta sauce and cheese! This is really good and really easy. We serve it over spaghetti with a side of bread and salad!

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Jennifer

Cooking Level: Intermediate

Living In: Bryan, Texas, USA

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Reviewed: Jun. 27, 2009

pretty tasty for quick n easy. I didn't have monteray jack cheese, I had weight watchers chedar cheese. It still tasted really good but next time i will try pepper jack or monteray jack. Otherwise, very good. I would recommend seasoning the chicken before dipping in the egg. YUMMM!!

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Jenn

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Henderson, Nevada, USA

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Reviewed: Jun. 25, 2009

Simple enough for a beginner like me but I found it could use a little more spice for flavour.

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CanadaSpunk99

Cooking Level: Beginning

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Reviewed: Jun. 18, 2009

This is my husbands favourite meal that I make. I also use italian seasoned bread crumbs (or add Italian seasoning to the bread crumbs, or some dried oregano and basil, garlic powder) I also used mozzarella instead of Monterey Jack. And my husband loves double breaded. Thanks for the recipe. It's a household favourite!

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Stepharoo

Home Town: Burlington, Ontario, Canada

Living In: Waterdown, Ontario, Canada

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Reviewed: Jun. 17, 2009

This is how my mother made chicken parmesan. I always "double bread" or dip my chicken in the bread crumb and egg mixtures twice for an extra thick coating. I add garlic powder and oregano to the italian bread crumbs along with the parmesan cheese. I use olive oil instead of veg. oil and mozzarella instead of monterey jack. Any kind of pasta sauce will work, but homemade is the best!

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Jun. 12, 2009

I've never had Chicken Parmesan but it is my husband's favorite. So I tried it. Its good. He likes it. Easy to make. I also made it "light" by using mozzarella and baked the chicken before adding it to the pasta sauce. I also added more spices to the store-bought sauce... Looks like its found a spot on my menu.

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mrstrii

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Reviewed: Jun. 11, 2009

Turned out great. Used olive oil instead of vegetable oil, and substitued provolone for the jack cheese.

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MAXINEHARRIS

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Reviewed: Jun. 8, 2009

Very good. Serve it on top of pasta and it is amazing. Don't waste your parmesan cheese and bread crumbs, you really only need around half of what is suggested. Pound the chicken to tenderize and flatten, make sure to get as much of the egg off of the chicken before breading, you may need more oil when sautéing, and provolone cheese slices work well on top of the chicken if you don't have Monterey. Good, easy, and economical.

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luv2cook

Cooking Level: Intermediate

Home Town: Dana Point, California, USA

Living In: Laguna Niguel, California, USA

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Reviewed: Jun. 8, 2009

When my husband went for seconds I was shocked! Chicken Parm is a dish he uses to rate the level of a restaurant. He loved it. I used plain bread crumbs that I seasoned myself (garlic, basil, salt, pepper, touch of oregeno) and made my own sauce. Also used mozz, on top

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Melissa

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Reviewed: May 29, 2009

This was a fantastic dish! I used italian panko bread crumbs instead and it gave the chicken a crispier flavor.

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robynhamilton77

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Reviewed: May 27, 2009

I made this for my boyfriend and he really enjoyed it!! I took the others advice and I baked the chicken for 20 minutes, then I put mozzerella cheese on it and baked for 15 more minutes. I did not bake it in the sauce, I put the sauce just over the chicken and spaghetti on the plate and it was warmed up from that. I also double dipped the chicken for extra breading. Pretty easy to make but used a lot of dishes!

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SHUGRPOP

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

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Reviewed: Apr. 26, 2009

Bake the chicken instead of frying to start. Bake the chicken for 25 with just the breading and then another 20 with the pasta sauce.

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newcook1

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Reviewed: Apr. 24, 2009

Very easy to make! I double coated the chicken and baked it instead of frying it. I baked the chicken by itself for 20 then put it on top of the sauce with cheese on top and baked for another 30 minutes.

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CaliMom

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Reviewed: Apr. 21, 2009

This recipe is the best chicken parm that I have found on this site. Will make this often!

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MarieM

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Randolph, New Jersey, USA

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Reviewed: Apr. 17, 2009

This is okay. The Chicken Parmesan comes out a bit soggy from the sauce - I think next time I'll bake it without the sauce and just add that at the end.

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Manda

Cooking Level: Expert

Home Town: Orange, California, USA

Living In: Fullerton, California, USA

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Reviewed: Apr. 14, 2009

This recipe was awesome! I also found I only needed one egg and halved the breading mixture. I will definitely be making this one again!

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SCOCINY

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Reviewed: Apr. 2, 2009

Give this one 4 stars for being fast and easy to prepare. A little short on taste though, but that could have been from my choice of pasta sauce. Add Italian Seasoning to the bread crumb mixture for extra flavour.

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vishthedish

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Reviewed: Mar. 25, 2009

my husband LOVED it!

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Katie

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

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Reviewed: Mar. 18, 2009

I'm still new to cooking, but this got rave reviews! I've made this twice now. I used mozzarella instead of monterey jack cheese, and I made marinara sauce using Allrecipes' Best Marinara Sauce Yet. My one suggestion is to hammer the chicken breasts so they're all the same thickness. Maybe this is a given for people who actually know how to cook, but someone had to tell me.

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dory

Cooking Level: Beginning

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Reviewed: Mar. 13, 2009

This is great recipe. I agree that for best results you should filet the chicken breast for half the thickness -- just reduce cooking time by a few minutes also. Use a ready-made Italian flavored bread crumb OR make your own with Italian herbs and a little salt. NEVER use Swiss or cheddar -- always mozzarella! This is Italian.

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Susan's Kitchen

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Tomato Chicken Parmesan

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