Recipe by Chef John
"Winner of our first ever reader poll and my niece Brittany's favorite meal ever. My version of chicken parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust."
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skinless, boneless chicken breast halves
salt and freshly ground black pepper to taste
panko bread crumbs
grated Parmesan cheese
all-purpose flour, or more if needed
olive oil for frying
prepared tomato sauce
fresh mozzarella, cut into small cubes
chopped fresh basil
grated provolone cheese
grated Parmesan cheese
Great recipe! Juicy and flavorful exactly as written.
I use a little more flavorful breading, 1cup of panko, 1cup of seasoned bread crumbs, and a cup of parmesan cheese with 2 tablespoons of finely chopped fresh parsley, a teaspoon of fresh chopped Thyme and a teaspoon of garlic powder. I brown the chicken in half butter and half olive oil. I also cook some angel hair while the chicken is browning, and put it under the chicken in a casserole dish, cover with foil and bake for 20 minutes, remove foil, add cheese and bake another 10 minutes
This recipe was really easy to follow & turned out great! My 1st try at chicken parmesan, total success :-)
Have to admit if it's not easy and/or tasty I won't put the effort in. The WHOLE famiily loved this, and every recipe gets easier each time its' made, right?
I only used 1/2 the Panko. I didn't use the crumbs sparingly either. I only put 2 c in, and had the other 2 c in a bowl in case they were needed. I cut the chicken breasts in half before using the meat mallet. The fillet seemed too big without doing this, and it was easier for someone to have a second helping. I used Barilla Roasted Garlic sauce. I Loved the sifter for the flour; that worked great!
Given that I had twice as many fillets, next time, I would probably use half the oil, so I could have clean oil and maybe do the chicken in 2 batches. (I also used paper towels for excell oil.)
As much as I loved this recipe, given the calories/fat, I would not make it as often as I'd like.
10/2012- Just made this again for Sunday dinner, the family LOVES this recipe! I skipped/forgot the provolone this time around and used shredded mozzerella. Even though it's not as crispy, I made sure to have enough for leftovers. Also- use paper towels to collect extra oil after frying. TIP- If you buy chicken in bulk, then cut, trim, and pound with mallet before freezing for later use, this saves lots of time during actual recipe.
Incredible dish! Great for dinner guests. For those folks cooking in high altitude, 15 or 20 minutes is not quite enough to cook the chicken breasts. You might want to cook them a little longer (6-7 minutes) on top of the stove or microwave them for several minutes (3 minutes)before serving. Cut them in half to check doneness before serving. If you put them back in the oven for too long, the cheese might burn.
I made this exactly as directed and it was GREAT! So easy and fast - fabulous use of bnls/sknls chicken breast. It came out moist & tender with the crunchy top - perfect. Served it on angel hair pasta with buttered italian bread and it was a hit. Thank you John - your wife is lucky to have you! I love your videos & sense of humor, and your food is excellent! (swoon...get me the fainting couch!)
Absolutely perfect! I used spaghetti sauce instead of tomato sauce and my very picky fiancee loved it! The crispy chicken was great!
This is very easy to make! It is very delicious and turns out just as it should
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 247
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