Chicken Parmigiana

Total Time:
1 hr 15 min
Prep:
30 min
Cook:
45 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 4 boneless, skinless chicken breasts, pounded thin
  • Salt and freshly ground black pepper
  • 2 cups all-purpose flour, seasoned with salt and pepper
  • 4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
  • 2 cups panko bread crumbs
  • 1 cup vegetable oil or pure olive oil
  • Tomato Sauce, recipe follows
  • 1 pound fresh mozzarella, thinly sliced
  • 1/4 cup freshly grated Parmesan
  • Fresh basil or parsley leaves, for garnish
  • Tomato Sauce:
  • 2 tablespoons olive oil
  • 1 large Spanish onion, finely chopped
  • 4 cloves garlic, smashed with some kosher salt to make a paste
  • 2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender
  • 1 (16-ounce) can crushed tomatoes
  • 1 small can tomato paste
  • 1 bay leaf
  • 1 small bunch Italian parsley
  • 1 Cubano chile pepper, chopped
  • Salt and freshly ground pepper
Directions

Preheat oven to 400 degrees F.

Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.

Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.

Tomato Sauce:

Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.


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Pairs Well With
Sangiovese

Bright, fruity Italian red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.8 181
My family loved your chicken parmasian Bobby!! Watch your cooking shows all the time. item not reviewed by moderator and published
My husband and daughter loved it! This recipe is a keeper, and will be in our frequent dinner rotation!  item not reviewed by moderator and published
My husband requested chicken parmesan for his birthday dinner and this was the recipe I chose to make. I followed it to a T. Everyone loved it!!<br /> item not reviewed by moderator and published
I made this for dinner last night and it was absolutely delicious! My husband loved it and raved about the robust flavor of the sauce! This is now one of my favorite recipes. item not reviewed by moderator and published
WOW this is fabulous! The chicken was super tender, which you know isn't always the case with breast meat. Definitely a keeper! item not reviewed by moderator and published
Family loved this recipe! Will definitely be making it again. Because of time I substituted an organic tomato sauce from a jar but will be making Bobby's sauce in the future. item not reviewed by moderator and published
Pretty basic recipe. Way too much flour, eggs and bread crumbs. Also, frying the cutlets on high heat will burn the coating. I always use a medium to medium high heat which is plenty hot enough to get a golden crust on the cutlets. item not reviewed by moderator and published
Ingredient quantities are way off for four servings. item not reviewed by moderator and published
Very good!! Made a ton of sauce though, so just freezing it to reuse next time! item not reviewed by moderator and published
This was fantastic! I did take the advice of the previous reviewer and only used 1 cup of flower and 2 eggs, and that was plenty. I also wish that I cut the recipe in half for the tomato sauce because it made a huge pot and I used maybe a cups worth. The sauce is delicious though. All in all, this is a simple, easy to follow recipe with super delicious results. I paired it with Melissa d'Arabian's cafe green salad, perfect! item not reviewed by moderator and published
This was a great meal! My husband and I both loved it! item not reviewed by moderator and published
Cook time is completely off really disappointed item not reviewed by moderator and published
Tasty and easy, but wastes flour and eggs. I reduce the recipe down to 1 C flour and 2 eggs and end up saving money and food! item not reviewed by moderator and published
We love this recipe! I only use 2 breasts and cut them in half and I also add fresh chopped basil layered with the sauce and cheese before putting in the oven. item not reviewed by moderator and published
My nickname is Ellie Mae Clampett - I can turn a cake into a brick. I tried this recipe as an "es-periment" and hoped my family would like it. The directions are very easy to follow, I was pressed for time and looking for a recipe for the chicken vs sauce. (which I omitted) I used two breasts, cut each in half and pounded each half. I used Hunt's Basil, Oregano, and Garlic tomato sauce from the can, spread on the chicken breasts. Layered each breast with a slice of mozzarella. Then came the moment of truth - time to eat. My 17 yr old daughter was so taken with this meal, she had seconds, which with three of us, finished the chicken. My husband thought it was great and once a week, they ask me to prepare this dish. Finally! Something easy and so delicious that Ellie Mae couldn't screw up! (Next time, I doubled the recipe, still gone) item not reviewed by moderator and published
I found this recipe when my daughter suggested making chicken Parmesan. We worked together and found it really easy to make since I had my home made marinara sauce from the freezer. We used boneless skinless chicken thighs because we had them on hand. They were thin enough that they didn't need to be flattened. The breading and browning went quickly, and the baking took very little time. It tasted great with thin spaghetti. item not reviewed by moderator and published
easy to make and fabulous to eat !!! item not reviewed by moderator and published
This recipe was great; Simple trick with chicken...I typically buy boneless skinless chicken breasts in bulk at Sam's Club and freeze them, one or two to a ziploc. I find that if I microwave them for just a minute or so, to the point where they are still frozen but able to be cut with a knife it allows me to get really thin, big flat pieces of chicken without having to pound them out too much or if at all. I get like 3-4 big slices off of each breast...almost like splitting the breast twice. If you get to the last cut and think..."I don't exactly want to do this and cut my fingers off" or the chicken breast has warmed to the point where it is harder to cut, just make chicken strips out of it! Cut the strips thin, because as they cook the strips will get fatter. Everyone, including kids of all ages will love the strips too! item not reviewed by moderator and published
love it =) fastest thing to due! keep it love you recipes! item not reviewed by moderator and published
Just tried this recipe and we loved it, will definitely do it again. Very easy to make. item not reviewed by moderator and published
Perfect, simple. Why am I not making this regularly? item not reviewed by moderator and published
Absolutely amazing! Not sure why listed as &amp;#34;intermediate&amp;#34; because it was pretty easy. Maybe the duel frying pans ... anyway - the dish is fantastic. My whole family raved. Follow the times and you will have juicy, fully cooked, fully flavored chicken ... the crust is crunchy by light and not heavy. This is a MUST for any kitchen recipe box. Please try this recipe. : I made no changes. item not reviewed by moderator and published
Absolutely wonderful ! I changed it a bit. I did not use breadcrumbs, I just used flour twice. (flour/egg/flour I also pounded the chicken breast thin and cut it for two pieces. I just used one boneless , skinless chicken breast. And I used Rao&amp;#39;s marinara sauce in the jar and I don&amp;#39;t think there is a better recipe than this one. item not reviewed by moderator and published
I made this for my Italian boyfriend after he watched a food show that showed North American Italian as being very heavy and over-cheesed, he was horrified at what is considered Italian there, as real Italian is fresh, light, and simple. Two varieties of tomatoes were used, a few roma style and then a less sweet style, with a small dash of red pepper flakes, and a special olive oil from Italy, Canino oil, to enhance the taste. It simmered only less than an hour when the color was perfect. I used the flat pre-sliced turkey steaks, so didnt have to pound out the steak, and prepared as per the recipe..perfect and moist! Then, using fresh mozzarella, sliced, and grated fresh parmigiana on top, this dish came out better than I could have expected. It was served with fresh napalitiano basil leaves on top, a side of spaghetti pasta, with a little Canino oil on the spaghetti, small sprinkle of parmigiana, for fun, and bread. It was fantastic! item not reviewed by moderator and published
I absolutely love this recipe! I follow the recipe because the chef is the expert here, but I resorted to tomato sauce in a jar because I work full-time and don't want to spend the entire evening in the kitchen. I imagine chef Flay's tomato sauce would have made it even better.You won't be disappointed if you try this. item not reviewed by moderator and published
My g/f and I made the recipe last night -(Two Thumbs Way, Way Up!!!We have no idea why its labeled as an intermmediate difficulty level to prepare. We had no problem at all making it and actually thought it was quite simple. The only thing we changed from the original recipe was that we doubled the amount of basil item not reviewed by moderator and published
Easy and delicious! I used jar sauce, though, otherwise I think I would have made Bobby proud! item not reviewed by moderator and published
My dad usually doesn't like Italian food, but he took one bite of this and loved it. I sprinkled some dried basil onto the chicken before I dredged it, and that added a lot of flavor. I'm not a mozzarella fan so I used muenster cheese instead. The sauce recipe made ALOT, but i just froze what was leftover.I would definitely make this again. item not reviewed by moderator and published
This recipe was yummy...with a few changes. I added italian seasoning &amp; grated parmesian cheese (i used the parmesan in a bottle to the panko crumbs. I didnt have any mozzarella on hand, so instead I put deli slices of provolone cheese. I also just used diced tomatos from a can (italian style. The chicken was juicy and very tasty! I will definately makes this again for my family. item not reviewed by moderator and published
Hi Bobby Flay and everyone else looking at this recipe! My family of 5 really liked this dish. It was easy for me to prepare and certainly was a good change to have with pasta. We usually have sausage, meatballs, or just meat sauce. I would say it did not take me as long to prep and prepare as stated in the recipe. It all went really fast. Dang, I just remembered I forgot to take a photo to post. Oh well, the cheese on top was golden and a little puffy after baking. It looked awesome! 4 stars only because I thought the chicken could use a bit more herb flavoring. Try it! item not reviewed by moderator and published
This was my husband's favorite dish at a nearby restaurant that closed. Decided to try making it for him so I browsed for recipes and went with this one because of the high reviews. Well it did not disappoint at all. It was delicious, the sauce was perfect. I cut the mozzarella in thick pieces and it was too much. I read the recipe and it did say cut mozzarella thin. I'm a big fan of organic pasta sauce which did not use for this recipe. I followed the recipe for the sauce...it is well worth it. Try it! Saving this in my favorites. item not reviewed by moderator and published
My family loved this dish. It is now a regular dinner item in our house. I use Ragu's light tomato and basil pasta sauce to simplify it on w busy weekday. item not reviewed by moderator and published
I wish I could give this recipe more than 5 stars, it is by far the tastiest chicken parm recipe I have ever made. I made it for my husbands picky kids and they all loved it! Honestly this recipe is as good as an Italian restaurant-it is awesome! I used thinly sliced chicken and pounded them slightly more, they came out even better but regular chicken breasts are just as good. I'd recommend this recipe to anyone! item not reviewed by moderator and published
will make again! item not reviewed by moderator and published
Made the chicken m/l as directed. Didn't have the time or ingredients to make the sauce, so I used a jar of sauce from the pantry. This was the first time I've ever made chicken parmigian. Wife loved it. No surprise there. Kids gobbled it up, too. So this one is definitely a keeper. Thanks, Bobby! item not reviewed by moderator and published
I've never commented on a recipe before but had to for this one. It is simple and so good. My husband said it was better than a restaurant. item not reviewed by moderator and published
This was a hit in my house, I used a jar sauce, I had alot of extra eggs and flour left over. It was overall tasty! Would do it again. item not reviewed by moderator and published
Made this last night it was outstanding has a lot of extra sauce and thats great because I will not have to make it next time, what a time saver got to love it item not reviewed by moderator and published
I'm giving this recipe a 4 because the chicken breast was so outstanding. I loved it! The sauce is another story. First of all there is too much of it. Secondly..it didn't have a wow factor (the pieces of pepper is off putting. A store bought jar is fine! Also..there is a lot of waste. Just use 2 eggs, half the flour and less panko. Otherwise I would do again..just without the sauce. item not reviewed by moderator and published
I have cooked this at the firehouse and at home, and not matter where it is, I always am able to trick people into thinking I am a much better cook than I actually am. Very simple and better than restaurant parm's. GUARANTEED best/simplest chicken parm recipe on the net. If the homemade sauce scares you away, it's alright to substitute jarred sauce (But I recommend following this recipe a-z because it is phenomenal item not reviewed by moderator and published
This was the best Chicken Parmigiana recipe that I've ever made. I don't know why it came out a little better than others I made but it could be the panko vs the italian bread crumbs The one tiny issue that I ran into was a difficulty getting the panko to stick to the chicken after dredging in egg and flour. I figured out that if I put the breast on top of the panko and pressed them into the crumbs that it would get a significant amount of crumbs stuck that way. I did that on both sides. I also found that the trick to making the frying part easier is to use a non-stick pan - much, much easier! I didn;t make the pasta sauce but I will definitely next time. I just used a store bought one. All my guest RAVED about the chicken so I will definitely make this again. Thank you Bobby!! item not reviewed by moderator and published
I made this recipe yesterday and it was great my wife and daughter loved it. I will make it again. item not reviewed by moderator and published
This was very, very good! I used garlic and herb seasoned bread crumbs instead of Panko and I used a jar of spaghetti sauce. This was so simple and easy--Great taste! item not reviewed by moderator and published
This recipe was incredible! I watched the video first and then attempted this recipe. It was AWESOME!! I didn't use the as much as called for with the flour, egg &amp; panko and I just eye balled it. It seemed to work great because I didn't have any left over. If I needed more, I just made/poured more. It wasn't too big of a deal. Do what Bobby says, season all of the steps!! The only things I changed were that I added was the "Italian Spice Blend" to every step and I used Bertolli Marinara Sauce to save time! : Seriously, it was the most moist, delicious, incredibly savory chicken parm. My fiance said it was BETTER than Olive Garden, &amp; Carrabas' and that's his FAVORITE food at both establishments!! item not reviewed by moderator and published
I have made this recipe twice now, and both times it turned out perfect! It was delicious, and my family (all of them, including a picky 6 year old loved it!! It was easier than it sounded to make, also! Great recipe!! item not reviewed by moderator and published
This was a great and easy recipe for chicken parm parm! Panko bread crumbs are pure luxury and just take in all that wonderful tomato gravy. I'll be honest about a trick. I cook a bunch of chicken breasts at the begining of the week to use in salads, sandwiches...and I just did the dipping in the flour, egg, panko and seared them and did the rest according to directions. Great time saver as it took just a couple of minutes to put on the crust to brown it! In any case, A+ Bobby Flay. item not reviewed by moderator and published
My first shot at cooking chicken parm and it turned out FABULOUS, now that I have become a chicken parm fiend!! The only thing I changed was the omission of the Cubano chiles in the sauce recipe. Can't WAIT to make it again! And again! item not reviewed by moderator and published
Always a great hit when I make this! Best recipe for chicken parmigiana! item not reviewed by moderator and published
Fabulous!! Use a cast iron skillet if you have one. item not reviewed by moderator and published
This is an easy recipe and turns out really good.Everyone in the family loves it.. item not reviewed by moderator and published
This recipe is delicious! My family loves it! item not reviewed by moderator and published
I made this for my husband tonight. He said it was awesome. I asked how would you compare it to the other chicken parms I have made in the past? He said BETTER!! I halved the recipe because its just two of us. I really think sticking to the recipe when it comes to the step of the chicken cooking in the pan makes it perfectly moist and tender! Thanks for all the prior positives comments! Thats the reason I tried it!! item not reviewed by moderator and published
Made this a few times, always comes out great. item not reviewed by moderator and published
My family loves this recipe. The only thing I do is after fring the chicken I put in the oven the extra baking helped with being sure chicken was cooked through and baked in all the wonderful Italian flavor. item not reviewed by moderator and published
Awesome recipe! Used fresh organic chicken breasts - tasty and moist! Sauce beautiful when made and allowed to cook low heat with stirring. Even froze left over from double batch and it was still good when thawed. CP cooked fresh For guests in multiple-course format. This is a real keeper! item not reviewed by moderator and published
Great recipe!! I have made it a few times for family and friends everyone loved it. The left over sauce went great with fried mozzarella. This recipe is a instant classic in my home now. item not reviewed by moderator and published
SWEET!!! item not reviewed by moderator and published
Wow! Great...no fabulous dinner with side of pasta and Caesar salad (with Lasorda Chianti '06. Enough sauce for way more than 4 servings but we'll freeze and enjoy in weeks to come! item not reviewed by moderator and published
I've made this recipe several times now with a very picky husband and 3 boys...I find pounding out the chicken works best for us....fork to chicken x cheese ratio (husband is a engineer...GREAT flavors!!! item not reviewed by moderator and published
The best and easiest chicken parmigiana recipe ever! I have gotten nothing but rave reviews for this dish. I've cooked it for the family and even for a dinner party and there were no leftovers. I cooked the chicken breasts real fast by pounding them first and then I was actually able to stretch the chicken breasts out (I used four breasts but made about 12 pieces. They cooked faster and were still juicy!! I also added just a bit of sugar to the sauce and I've actually been making the sauce in batches, freezing it and using it in place of store bought marinara sauce for my other pasta dishes. Thanks Bobby for the great recipe! item not reviewed by moderator and published
I don't cook a lot and found this recipe to be easy and delicious. I got rave reviews from my 100% born &amp; bred Italian wife. I pepped up the sauce a little with basil but that was it. Fabulosa! item not reviewed by moderator and published
I cook a lot and somehow I have made it several years without making Chicken Parmigiana. This was my first go at it and it was easy and tasted incredible. The chicken was cooked perfectly! My boyfriend loved it too!! I got a lot of thanks ;) from him for this meal! item not reviewed by moderator and published
This is a great recipe! The family adores it everytime I make it. Definitely one of my new go to items. As for the excess, I followed it exactly the first time and noticed the excess of ingredients left over so the next time I just increased the chicken and/or used a little less of each. Is 2 eggs and a lil bit of flour really that big of a deal to make such a fuss over the excess? come on people! item not reviewed by moderator and published
My husband does not like chicken very much. I made this recipe last night and he said it was the BEST chicken he has ever had. The only change I made was to use half panko and half Italian bread crumbs. Thank you Bobby Flay. item not reviewed by moderator and published
Delicious! Absolutely delicious!!! The sauce is out of this world. THANKS, Bobby! item not reviewed by moderator and published
Great recipe but I did a few things different based on the reviews. I only needed 2 eggs and I eye balled the flour and panko. I figured I could always add more. I ended up using a 1/3 of what the recipe calls for. If your meat doesn't cook in the allotted time you need to beat it flatter, or fry it longer. Overall I loved the recipe and will be making it again and again. item not reviewed by moderator and published
I was really disappointed with this recipe. The cooking times were off;when I cut into my chicken it was raw and I had to cook it another 30 min! I had a significant amount of egg, flour, and crumbs left over which could not be saved. This was not an easy fix for dinner as I had expected. item not reviewed by moderator and published
Was the best Chicken Parmagan I ever had even in a restaurant. My family loves it and that is saying a lot since I cook for 6. One meal I am not making anything different for one of the kids. Very easy to make. I tried it with chicken I pounded out and with thin sliced chicken I bought in the store and both ways turned out the same. I would reccommend this to everyone. item not reviewed by moderator and published
I wanted something nontraditional, but special for Thanksgiving, so I made this. I knew that it would be a labor of love, but it was so very, very good! It did make more sauce than needed, but I loved having the leftover sauce in the freezer for other applications. I followed the recipe to the T, and it was excellent! Knocked it out of the park, Bobby! item not reviewed by moderator and published
This recipe was delicious! As a relatively new cook, I opted to use store-bought spaghetti sauce - Paul Newman's - instead of making the sauce from scratch. The recipe came out great. It got rave reviews from my entire family. We used Italian-flavored panko bread crumbs instead of plain for a little extra flavor, and seasoned the chicken w/ salt and pepper before frying. I will note that there was a decent amount of leftover egg and flour at the end, but it wasn't a big deal. item not reviewed by moderator and published
I am surprised that nobody has addressed the incorrect proportions on this recipe. While good, the amount of flour, egg, and mozzarella are way off for 4 chicken breasts. Also, it makes way more sauce than needed, even when you consider sauce for pasta to be served with it. So I rated it only fair for the waste of ingredients. item not reviewed by moderator and published
Delicious, indulgent Valentine's Day meal. Thanks Bobby! item not reviewed by moderator and published
AWESOME RECIPE!!!! I made this recipe because I always order chicken parmigiana at the restaurants, but OMG this chicken parmigiana is better than the one in the restaurants. I've already made it 3 times in about 2 weeks! We just don't get tired of it!!! The tomato sauce is just awesome, the chile really does the trick!!! item not reviewed by moderator and published
Great recipe! It tasted like a restaurant's chicken parm. It created a lot of dishes and some mess to make everything at once. I would recommend making the sauce earlier in the day, then just reheating it. That would give the spices more time to marry anyway. Also, if you don't have a bay leaf you can substitute 1/4 tsp of thyme ( I did a bit more than that). I also used an anaheim pepper, threw in a chopped, sauteed red pepper, and added a couple of dashes of cayenne. I can't wait to make this for company! item not reviewed by moderator and published
I have a hard time making this seemingly easy dish and when I make it it never turns out either the chicken is too fat in the middle and cooked underdone or my pasta does not taste like it should. So I gave it the old college try again with the help of a real good friend that happens to be Italian and she makes this dish often. So here we go following the recipe to the tee and Lord and behold it tasted sooooooooooooo good and now I think that I havae what it takes to make this dish. She even ran down the recipe to make good pasta to serve it with and I think that I can make that on my own to. My hat's off to you Bobby and maybe someday we can have a throwdown on this dish just give me time to perfect it so I can beat you on the show, ha ha ha. This is Janie from the little town from Erie Illinois item not reviewed by moderator and published
I didn't use the sauce, although it looked great. But sauce from a jar could not ruin this wonderful recipe. Simple and tasty. The whole family loved it. Very easy to make. Thanks and keep it up. item not reviewed by moderator and published
Bobby, This was the best Chicken Parm that I have tried. The family loved this recipe. I really like your tomato sauce recipe. I put the remaining sauce in a freezer safe container for later use in other dishes. Thanks for the great recipes and keep up the excellent shows! item not reviewed by moderator and published
I am new to more traditional cooking, I grew up mostly grilling. My wife recently had are first child and so I decided to take up cooking to help around the house. This was my first try at a new recipe and my wife and I are huge fans. It was a little scary at first since, I havent done pan frying before. This was a great recipe and I highly recommend it. item not reviewed by moderator and published
I just finished feeding my children this recipe. They normally would not eat a tomato sauce with anything. They ate this and asked for more. I didn't use the pepper in the sauce (to hot for my kids)they still loved it. this will become a regular meal in our home. item not reviewed by moderator and published
My husband kept asking me to make him chicken parmigiana, (which I had never made before) as he had it in a restaurant in SF and said it was the best he had ever had. He suggested I buy a jar of Ragú and make it simple. I love cooking and there was no way I was going to do that. I had guests coming for dinner and thought I would give this recipe a try. OMG!, it was a big hit. My husband said he had a new favorite.....mine (okay, Bobby Flay's). I am very critical of my own cooking and I loved it! It is so delicious with a bit of a kick to it because of the Cubano/Habanero pepper. It is a bit time consuming, but well worth the time and work that goes into making it. item not reviewed by moderator and published
This was an amazing recipe! You got PLENTY of sauce for the chicken breasts that you can cook, so you can use it for a side of pasta. I have never made a marinara sauce before and it was great! Definitely make the sauce and don't just use Prego or Ragu sauce you can get canned at the store, because they use sugar to preserve it longer and it gets too sweet when you use in in recipes. Definitely recommend to anyone! item not reviewed by moderator and published
I made this for my Fiance and I last night. I was planning on using some bolognese that we had vacuum sealed frozen and then defrosted, but instead I knew I had all of the ingredients for the tomato sauce in this recipe. We always add grated parmesan cheese to our sauce and I didn't have a Cubano pepper, so we substituted red pepper flakes.With the exception of those two changes it was made exactly! It was the best sauce ever! Of course, leftover sauce was sealed up and frozen for the next time we need a wonderful marinara. item not reviewed by moderator and published
We loved it but didn't have the Cubano peppers. item not reviewed by moderator and published
I LOVED IT! Let me just say that this recipe turned out amazingly and I do not have much experience cooking. I prepared it for my Mom's birthday dinner and I hope that she loves it. I'd like to add that it seemed as though the recipe called for too much flour. I ended up throwing away about a cup. I took the wwmom.do's advice and adjusted the recipe according to her specifications and was pleasantly surprised by the crispy texture all around the chicken. Thanks for the advice and happy cooking all! item not reviewed by moderator and published
Thank you Bobby! The panko makes this so light and yummy. item not reviewed by moderator and published
made as directed, while adjusting the amounts of flour and panko. loved it and will make two changes next time. first, when i place the chicken in the oven, i will place a rack on my cooking sheet, so that the chicken can remain crisp on the top and bottom. secondly, i will top with only cheese and save the sauce for after it comes out of the oven. the flavor was amazing, but we wanted more crunch! item not reviewed by moderator and published
I LOVE IT!! IT IS REALLY GOOD!!!!!! item not reviewed by moderator and published
I made this for my family and everybody loved it they cant wate for me to cook again!! Hope you all enjoy this recipie as much as i did item not reviewed by moderator and published
What a great recipe! It was so fun to make with my friend and it tasted better than at a restaurant. It was so delicious, my family devoured it and I was so proud of myself. I will absolutely be making this again, thanks so much Bobby! item not reviewed by moderator and published
Bobby this was an awsome recipe! My family kept telling me how good it was. The only change I made was I used kraft shredded 4 cheese. That was all I had in the house and it worked wonderfully. I will definitly will be making this again! item not reviewed by moderator and published
I've made this recipe at home several times now. It has become my signature dish. During this time period, we've also had chicken parm at a few local restaurants. This recipe beats theirs - hands down! item not reviewed by moderator and published
i liked this very much i substituded the sauce for a can one for time tasted fine and loved it item not reviewed by moderator and published
I have been making Chicken Parm for a long time, and have found that provolone cheese tastes great too! item not reviewed by moderator and published
I have been staring this recipe down for days........I got the courage........I made it....I LOVE IT! Even with a toddler, and an infant runnin around, I still was able to pull this off! THANK YOU BOBBY, This recipe is not toooooo complicated and wonderful......I feel like an expert! item not reviewed by moderator and published
It was my first time making Chicken Parmigiana. I must say I loved it. It is a great recipe. item not reviewed by moderator and published
This recipe was a big hit with the family, I was surprised how much it exceeded my expectations. Very easy and quick dish, I'll definitely be using this recipe again soon. item not reviewed by moderator and published
I cooked this recipe the other day and my husband loved it! He even told me that it's the best dinner I have ever made for him! I love how the marinara sauce turned out even though I have to reduce the amount of it since I read from the previous comments that it is too much. It still turned out great! Thanks so much Bobby! I love it! item not reviewed by moderator and published
You can substitute with green bell pepper. item not reviewed by moderator and published
We tried this recipe tonight, and I must say it surpassed expectations! I am a beginner cook and with only a little help from my chef-tastic husband I pulled off a tasty meal! We used our own sauce recipe and added some extra seasonings to the panko, but otherwise followed the recipe and it was DELICIOUS!! item not reviewed by moderator and published
I live in a very rural area.....sigh. item not reviewed by moderator and published

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Italian Cooking Basics