Hubby's Fave: My Chicken Parmesan - Adventures in Lissa's Kitchen Blog at - 244819

Adventures in Lissa's Kitchen

Hubby's Fave: My Chicken Parmesan 
Jul. 25, 2011 8:01 pm 
Updated: Aug. 4, 2011 10:49 pm
Often, if I ask my husband what he wants for dinner, he will reply, "Chicken Parm."  It is his favorite dish and he loves the way I make it.  He says mine is the best he's ever had and that it's "moist and delicious."  Growing up, I used to love when my dad made chicken or eggplant Parmesan, so I can't blame my husband for being a fan!

There are a few dishes involved, so cleanup can be a pest, but it is tasty.  Sometimes I make it in the oven, like in the winter when it's cold and I like having the oven on, but most often I make it on the stove top in a skillet.  My favorite skillet is a 10.5 stainless steel with a copper-layer footed bottom; This skillet is one of my favorite cooking pieces in my kitchen.  It's a sturdy pan and I will never have to worry about the bottom warping.  It has a nice glass lid with a steam hole.  OoooOOOOooooh, lol!

But enough about the skillet.  Here's how I make my Skillet Chicken Parmesan for two.  I offer no measurements because I have none written down; I make this by looking, smelling, tasting (Just taste the flour mix and crumb mix to see that it is seasoned to your preferences before you dip the chicken in.  The flour mix won't taste good, but you will get an idea as to how much salt, garlic and onion is in the balance).

Prepare the coating stations in separate plates or bowls:  I mix some flour with garlic salt, onion powder and pepper for the first station.  For the second, whisk together some egg and milk.  The third, bread crumbs and grated Parmesan cheese.  This is where I think quality makes a difference.  I do not ever use grated Parmesan cheese that comes in a can-you know, the green one.  Real Parmesan cheese comes from the refrigerated section and makes a tasty difference on your food.  I also make my own bread crumbs in the Cuisinart and keep them in the fridge.  For this recipe, I season them with Italian seasoning.

Take a chicken breast and trim it of any fat.  I save the trimmings in a bag in the freezer to toss in when I make chicken stock.  Butterfly the chicken breast, and then pound to a more even thickness if necessary (we want it to cook evenly).  Take each filet and one at a time coat in the flour mix, then dip in the egg/milk, and finally coat in cheese/bread crumbs.

Put the skillet over a burner at medium/ medium-high heat (depends how hot your burners get).  When hot, coat the pan with a little oil.  Allow the oil to warm up then place each breaded chicken filet into the pan; it should sizzle a bit ;)  Cook the chicken until it is about 3/4 done, then flip.  I look for the proteins to coagulate and the chicken to look white between the crumbs.  When the white is more than halfway up the side of the filet, I peek under and check that the crumbs have achieved a slight golden color that I like and then flip it.  With a butterflied breast, this meal can be on the table in no time since it is cut thin and cooks rather quickly.

Spoon marinara sauce on each filet and then sprinkle with some freshly chopped basil, if you have some in the herb garden-if not, no worries, and then cover with shredded mozzarella cheese.  Place cover on skillet, drop heat a little bit and allow to cook until cheese has melted and internal temperature of chicken has reached 165.

I like to serve chicken Parm with garlic bread, wine, a green salad, and some pasta with marinara.  Enjoy!

Making Chicken Parmesan
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Cooking side one
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Just flipped
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Just topped
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Chicken Parmesan
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Jul. 25, 2011 8:08 pm
looks good girlie!! I haven't made that in a long long time. It's no wonder that he loves it. ;-)
Jul. 25, 2011 8:25 pm
Yum! Your pan looks so pretty! Had my eight-year-old preparing Eggplant Parmesan tonight. otherwise he might not have touched it. He was so proud. His idol is Chef Ramsey. Chicken Parmesan might be his next task. Thanks for the pics!
Jul. 25, 2011 8:47 pm
Good blog.... yum!
Jul. 25, 2011 8:54 pm
Hi mi7up! Thanks!
Jul. 25, 2011 8:55 pm
I like Chef Ramsay too, Godzilla! Glad your son helps out in the kitchen! He will be a great cook some day!
Jul. 25, 2011 8:55 pm
Hi there chris k, thanks for stopping by!
Jul. 26, 2011 4:12 am
I'll be fixing chicken on Yhursday. I think this may be the cooking method. I think I'll have my younger granddaughter prepare this. ... I understand your recipe completely because I cook without measurements, also.
Jul. 26, 2011 4:40 am
Looks yummy. Now I will have to make it soon!
Jul. 26, 2011 8:50 am
Lisa this is my oldest son's most favorite dish. Since he moved out and got married I haven't made it as often as I used to. I haven't ever made it on the stovetop...maybe I'd make it more often if I did. Oven heats house up too much, so this is more a winter dish here in FL. I'll have to give it a try. Thanks for your time in posting this.
Jul. 26, 2011 8:56 am
Hey there Mike Harvey, it's so awesome to hear about people cooking with their kids and grandkids! Especially if you are teaching her without a recipe-she'll be force to be recognized in the kitchen when she's older!
Jul. 26, 2011 8:56 am
Thanks, KBANDE! Hope you enjoy!
Jul. 26, 2011 9:01 am
Hello Sherri! Definitely try the stove top to enjoy whenever! Thanks for reading!
Jul. 27, 2011 9:02 am
Ok - now I am hungry! I can see why this is one of his favorite meals.
Jul. 27, 2011 10:47 am
I love a good (easy) recipe. Thanks, this is going on my list to make this week :)
Jul. 27, 2011 5:02 pm
Looks wonderful Lissa.
Jul. 27, 2011 10:32 pm
:) Hi Baking Nana, thanks for reading!
Jul. 27, 2011 10:33 pm
Hello Dawn, hope you enjoy!
Jul. 27, 2011 10:34 pm
Thank you mauigirl, tasted wonderful too!
Aug. 2, 2011 4:35 pm
I just added my fresh tomato sauce recipe and am going to get it fast tracked it is PERFECT on the side for this
Aug. 4, 2011 10:49 pm
Hi Perry-way to take advantage of the perks! Be sure to let us know when it goes through!
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Attleboro, Massachusetts, USA
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About Me
I live in beautiful wine country, Northern California, on the edge of state forest. My husband and I are in our 30s and have the most amazing little 2 year old girl. I haven't had as much time in the kitchen since becoming a mom, but I love that she is getting old enough to enjoy my cooking! I enjoy riding my motorcycle and snowboarding, camping, classic and hard rock music, tattoos, singing, and *of course* fiddling in my kitchen! I love trying new recipes and have had fun as an Allrecipes Allstar in the Brand Ambassador program!
My favorite things to cook
Skillet dinners, chicken, vegetables, rice, pasta, cookies, brownies, quick breads, Italian, Asian, mac & cheese, mushroom or broccoli Alfredo, pie-especially apple, pear and chicken pot pie, pork in the crock pot for carnitas or BBQ pulled pork.
My favorite family cooking traditions
My parents have always had lots of food at family get-togethers! Such a selection of food that there's hardly room for plates at the table: nuts, cheeses, wings, beans, meats, veggies and many other side dishes, cakes, cookies, pies, etc-there's something for everyone! There's no excuse if you go hungry at one of our family functions. There's always good food, drinks, people and laughs :D
My cooking triumphs
It's nice to be able to throw things together on the fly without having to make a trip to the grocery store. Learning the methods of cooking have made it easier and my food tastes better. I never have dry chicken breasts, pork chops or burgers anymore! Dec 2012: I finally made fudge that set properly!
My cooking tragedies
Trying out new recipes that don't taste right or I don't care for. Or turning my back to do 10 things at once and burning something. Mistakes = lessons learned. Sometimes you have to do a little trial-and-error to get something how you like it. I'm still trying to perfect French loaf.
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