Food Network
Home> Recipes> Chicken>
Chicken Parmigiana Recipe

Chicken Parmigiana

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (285)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 285

Showing 81-90 of 285

Sort by:

Newest

  • on August 31, 2009

    Flag

    Very yummy! I will not drain the tomatoes next time as the sauce was a little dry and I agree with the other comments that adding oregano would be nice. Use a big pan because you'll need it!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 30, 2009

    Flag

    I made this for my dinner since I do not eat pork. I made pork for my family.
    THIS IS SO GOOD I WANT TO EAT IT ALL. The sauce is fantastic, will use it for other recipes.I will only make this recipe for chicken parmigiana from now on.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 30, 2009

    Flag

    Hubby begged me to have it again very soon. The olives really added a nice depth of flavor.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 29, 2009

    Flag

    I've made this 3 times in the last 6 weeks, the last time for a highly perspicacious guest. He loved it! The recipe is great. However, I do not drain the tomatoes, because I find that makes the sauce too dry. Also, I feel free to use diced tomatoes rather than whole, because what's the difference between crushed whole tomatoes and diced, except a lot of work hand-crushing them? I did it once, and they didn't yield enough juices to keep the sauce from being dry.
    Tyler has changed, and I suspect improved, the recipe by adding parmesan cheese and herbs to the crumbs the chicken is dipped in. What else would make it really chicken parmesan? One of the times I made this, I just made the breaded chicken cutlets (frying them longer than the recipe calls for, so they're cooked through, of course and then we ate them without sauce or pasta. They were great, and would be even better with the new added herbs and parmesan!
    I made this with multigrain pasta and it was great! I also reduced the oil, since I use non-stick pans. As such, the dish is really reasonably healthy, since the cheeses are already low in fat.
    Thanks, Tyler!
    Sandra

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 26, 2009

    Flag

    I had a package of turkey cutlets and no idea what to do with them until I saw Tyler's show. I figured turkey, chicken what's the difference. It turned out superb. The sauce was a bit acidic but then again that always happens to me even with salsas. I need to figure out what I'm doing wrong there. All in all this recipe is definitely a keeper. I need to try out more of Tyler's recipes. Thanks Tyler!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 13, 2009

    Flag

    i'll stick to eggplant parmigiana from now on, chicken turned out a little dry.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 09, 2009

    Flag

    Made recipe exactly as written. The only change I ended up making was adding lots of crushed red pepper AND dried oregano to the sauce to increase its flavor. (BTW, the olives make the sauce taste fabulous!!.Also, I sprinkled the chopped fresh basil on the dish as soon as it came out of the oven, instead of before going in. Very tasty, indeed!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 28, 2009

    Flag

    This is a family favorite! Only a few modifications. I use chicken tenderloins instead of chicken breast. (pounded of course I find them to be much better. The chicken breast is too thick even when I pound them out. Also, I let the sauce cook triple the time he says in the recipe and add a splash of chianti. This recipe is a real winner. My husband who is Sicilian requests me to make this for him once a week and he is EXTREMELY picky! This is a sure thing!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 03, 2009

    Flag

    The recipe was a little more prep intensive than I would have liked (cooking is always a pain when you're not feeling well. All around it was delicious. My buddy and I thought it would have been better had I flattened out the chicken a bit. There was some difficulty with the crust staying on when I plated it, but it did look impressive while it was frying. Its a good dish, it looks nice, and everyone likes to look like they know how to cook.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 01, 2009

    Flag

    I spiced up the marinara a little bit, but other than that it was fantastic.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1... 4 5 6 7 8 9 10 11 12 13 14 ... 29 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.