How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chicken Alla Parmagiana My Way ?

You need 10 ingredients. The key ingredients include: 2 chicken breast halves, about 12 ounces each, salt and pepper, 1 cup flour, 2 eggs beaten with 1 tablespoon water or milk, and more.

Is Chicken Alla Parmagiana My Way suitable as meat & poultry?

Yes, Chicken Alla Parmagiana My Way falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Chicken Alla Parmagiana My Way ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Alla Parmagiana My Way Recipe

Name: Chicken Alla Parmagiana My Way
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken breast halves, about 12 ounces each; salt and pepper; 1 cup flour; 2 eggs beaten with 1 tablespoon water or milk; 1 1/2 to 2 cups bread crumbs or panko bread crumbs seasoned with 1 tablespoon dried thyme or oregano; 2 tablespoons of olive oil, optional; 2 cups of your favorite pasta sauce (homemade is ideal); 4 ounces smoked mozzarella, cut into 6 to 8 slices; grated parmesan, optional; chopped parsley, optional

Chicken Alla Parmagiana My Way

Eats Now Editorial Team · 912 kcal · Meat & Poultry

1
First, pound out the chicken breasts to a half inch thickness. I place the chicken breasts in a zip top bag or between to sheets of plastic wrap and whack at it with a small fying pan. Pounding out chicken breasts can be enormously stress reducing but don't be too overzealous as you want to keep the breast in one piece.
2
Place an oven rack at the second level down from your broiler element (assuming you've got an oven like mine with the broiler element in the top of the oven) and turn on the broiler. Line a large baking sheet with foil. Season each chicken breast generously on both sides with salt and pepper. Set up your breading station in three large flat bowls or baking dishes: first flour, then the egg, and finally the bread or panko crumbs. Dredge the flattened chicken breast in flour on both sides and shake off the excess. Next, coat the same piece in the egg wash. Finally, lay in the bread crumbs. Use your fingers to spread bread crumbs on top of the chicken breast, pressing down to make sure the crumbs stick and that the breast is completely coated. Place on the baking sheet and repeat with the other flattened chicken breast. Drizzle the top of the chicken breast lighltly with olive oil if desired.
3
Broil the two breasts for five minutes, keeping an eye on them to make sure they brown but do not burn! Turn them over and broil for another three minutes on the second side. Remove from the oven.
4
Spoon about 1 cup of sauce all over each chicken breast and lay the slices of mozzarella on top of the sauce. Place the chicken back under the broiler for another two to three minutes until the sauce is heated and the cheese is melted and browned slightly. Remove from the oven and move the chicken to a cutting board. Cut each piece in half, garnish with grated parmesan and parsley if using and serve immediately with a side of spaghetti, sauteed broccoli rabe, and a glass of chianti! A red checkered tablecloth is also optional. Buon Appetito!

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

Chicken Alla Parmagiana My Way

Tips for the best results

Variations & substitutions

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