Looking for a tasty and creative way to prepare chicken breast? Today I have prepared the recipe for chicken parmesan which is easy, economical, and delicious for a meat main course with chicken gratin and crispy parmesan crust. It’s definitely a simple and very tasty dish!
The parmesan chicken slices are a dish that I’m sure everyone will enjoy, even the little ones at home, because it’s tender and crispy.
This main course with breaded chicken breast with breadcrumbs and parmesan cheese can also be prepared with other varieties of meat like veal and pork.
I made a quick pan fry before continuing the cooking of the chicken with bread and cheese coating in the oven, but if you prefer, you can prolong the pan fry until the browning is complete.
The ideal for making the breading of the chicken parmesan recipe is PANKO, a particular type of flake breadcrumb typical of Japanese cuisine and used for preparing fried shrimp, as well as vegetables and meat.
I love chicken; it’s the most consumed meat at home, digestible, versatile, and if cooked properly, also light. If you love traditional chicken mains, try the Marche-style ‘ncip ‘nciap chicken.
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients CHICKEN PARMESAN
- 2 chicken breasts
- 2.3 oz flour
- 3 eggs
- 6.7 oz breadcrumbs (preferably PANKO)
- 4.2 oz grated parmesan
- 4.4 oz mozzarella
- 4 tablespoons tomato sauce (for me, Mutti datterini)
- to taste vegetable oil
- to taste salt
- to taste basil
Tools
#ADV
- Baking Trays
- Plates
- Whisks
Steps
1) First, cut each chicken breast in half lengthwise.
2) Flatten the meat slightly with a meat mallet and season with salt and, if you like, a pinch of pepper.
3) In two separate plates, I put the ingredients for the breading, that is, the beaten EGGS and the flour.
4) In another plate, I mix the breading (breadcrumbs or panko) and grated parmesan cheese and mix well to blend the flavors and textures.
5) I pass the chicken first in the flour, then in the beaten egg, and finally in the parmesan mixture.
6) I heat a little oil in a pan, then cook each breaded chicken breast with breadcrumbs and grated cheese for 2/3 minutes on each side.
7) When golden, I transfer the cooked chicken slices from the pan to a baking sheet lined with parchment paper.
8) I garnish each chicken parmesan with a slice of MOZZARELLA and a tablespoon of tomato sauce and continue cooking for the remaining minutes.
9) When the BREADed CHICKEN is ready, I remove the baking sheet, add a basil leaf to each piece of chicken, and serve immediately at the table.
Enjoy your meal!
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