Chicken Parmagiana

    Chicken Parmagiana

    (2077)
    26saves
    45min


    1917 people made this

    A delicious Italian chicken schnitzel topped with cheese and tomato-based pasta sauce!

    Ingredients
    Serves: 6 

    • 2 eggs, beaten
    • 1 cup (115g) grated Parmesan cheese
    • 200g breadcrumbs
    • 6 skinless, boneless chicken breast halves
    • 1 tablespoon vegetable oil
    • 350g tomato pasta sauce
    • 6 slices cheddar cheese

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 190 degrees C.
    2. Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and breadcrumbs. Dip chicken breasts into beaten egg, then into breadcrumb mixture to coat.
    3. In a large frypan, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
    4. Pour tomato sauce into a lightly greased 23x33 inch baking dish. Add chicken, then place a slice of cheese over each breast and bake in the preheated oven for 20 minutes or until cheese is completely melted.
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    Reviews and Ratings
    Global Ratings:
    (2077)

    Reviews in English (2073)

    by
    1025

    Delicious! After one bite, my husband said this was the best chicken parmesan he has ever had and told me immediately to put this one in the recipe box. I have to agree, this dish is definitely more than worthy of 5 stars. There are changes I would say is a must though, and I read a lot of the reviews. If you don't do anything else, do these three things - #1) Pound your chicken breasts to an even half-inch thickness. This allows the chicken to stay moist and cook evenly in the skillet. #2) Cut the breading/parmesan mixture in half and reduce the beaten egg to 1. It was more than enough for me, and this is the type of ingredient you can always make more of, but if you make too much at first it will go to waste. #3) Add the cheese slices the last 5 minutes of cooking. 20 min. would be too long and burn the cheese. After 5 min. my cheese melted perfectly. I also added a bit of garlic powder & onion powder to the bread crumb mixture, and used Mozzarella cheese slices instead. As a time saver, when you buy a value pack of chicken breasts, pound some and put them individually in ziplock bags in the freezer. You can defrost them on short notice for this meal. I also prepared most of it while my 10 month old napped, and put the prepared 9x13 dish in the fridge until I was ready to pop it in the oven. I love everything about this recipe, from prep to taste - try it!!  -  26 Oct 2005  (Review from Allrecipes USA and Canada)

    by
    649

    This recipe is the BOMB! It's so easy and incredibly delicious. The only thing that I did differently was that after I coated the chicken with the breadcrumb/parmesan cheese mixture, I set it aside in the refridgerator for about 30 minutes so that the coating would stick really well to the chicken when it was cooking in the skillet later. I also used mozarella cheese slices rather than monterey jack cheese.  -  07 Aug 2003  (Review from Allrecipes USA and Canada)

    by
    516

    OMG! This was fabulous!!! Only made a few changes out of necessity as I didn't have all the ingredients on hand.... Added extra dried onion and garlic powder, dried oregano and sweet basil to the bread crumbs as I didn't have the seasoned variety on hand. Tip from other reviewers: Pound the chicken to 3/4", let the coated chicken sit in the fridge for 20 minutes prior to preparation so that the breading will stick better. Didn't have Monterey Jack cheese so I subbed smoked mozzarella which sent it over the top!!!! Absolutely sublime!!! Used Bertolli's tomato and basil sauce and mixed the remainder of the sauce with cooked egg noodles al dente and then layered the egg noodles on the bottom of the baking dish. Put the chicken on top and then cooked for 15 minutes. Per other reviews, added the cheese the last 5 to 7 minutes to melt and brown. This was unbelievabley good and definitely going into my rotation. You absolutely have to try this! Thanks so much for this wonderful recipe!!!!  -  11 Nov 2009  (Review from Allrecipes USA and Canada)

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