My Chicken Parmesan

janice tofuri 1

My Italian husband says this is his absolute favorite dinner. Parmesan-coated chicken swimming in a pool of pasta and sauce with a blanket of melted shredded italian blend cheese over all.

Modified from: Tomato Chicken Parmesan

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35 m servings
Serving size has been adjusted!

Original recipe yields 3 servings



  • Prep

  • Cook

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  1. Preheat oven to 375 degrees F (190 degrees C).Combine flour, salt,cayenne, garlic powder, and pepper in a plastic bag, shake chicken to coat, shake off excess.
  2. Pour beaten egg mixture into a shallow dish or bowl. In another bag or bowl, mix together the grated Parmesan cheese, parsley, Panko and bread crumbs. Dip the floured chicken into the beaten egg, allowing excess to drip off, then into bread crumb mixture to coat. Let stand for 10 minutes. Meanwhile, cook angel hair to al dente. Drain well.
  3. In a large skillet, heat oil over medium heat. Add coated chicken and saute for about 4 to 6 minutes each side, or until chicken is golden brown and cooked through and juices run clear.
  4. Pour3/4 cup tomato sauce into a lightly greased baking dish. Add cooked angel hair,top with remaining 3/4 cup sauce, add chicken, then place cheese over chicken, and bake in the preheated oven about 10 minutes until cheese is completely melted.



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