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Chicken Parmesan Recipe

Chicken Parmesan

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Average Rating:

Total Reviews: 140

Showing 31-40 of 140

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  • on August 30, 2009

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    Like some of the other reviewers I used less eggs and less bread crumbs and still had some leftover.... I cheated and started the sauce with a store bought jar sauce to which I added some sauteed mushrooms, onions, fresh garlic and fresh basil .... the chicken was to die for tender and wonderful.... the leftovers were even better the next day.... a definate keeper of a recipe......

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  • on August 08, 2009

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    First of all in the ingredients list for the sauce calls for 2 tsp of oregano but in the directions it called for italian seasoning. So I put in the Italian seasoning assuming the oregano was a typo. The sauce tasted awful! It calls for 6 eggs but I only used 2 and had some left over. It calls for 5 cups of bread crumbs, I used 2 1/2 and still had some left over. I would like this chicken with a different sauce recipe. Just didn't taste like authentic Italian....

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  • on July 24, 2009

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    I realized that I didn't have bread crumbs after I came back from the grocery store, so I used Ritz crackers and a few Nilla wafers. It was delicious! I will make this again in the near future.

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  • on July 11, 2009

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    This recipe walked me through making this dish for the first time. I enjoyed the process. It inspired me to want to make chicken strips though.LOL Anyways everyone in the house loved it kids and all. I too agree there is no need for so much egg and bread crumb but i felt better safe than sorry on the first run. Cut measurement in half next time. Recipe is easy to remember and is also easy to add your own twist. I didn't have mozerella in the house so I used sliced provolone worked just as good! Give yourself time to get through this one if you haven't done it before or get some help. Lots of clean up

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  • on June 24, 2009

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    Thia was so easy and delicious. The quick marinara sauce is so good. I can't believe how tasty it is considering it takes no time to make. I used panko Italian bread crumbs, and it was wonderful. Serve it with the spaghetti with oil and garlic.

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  • on June 15, 2009

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    This recipe is outstanding! I, too, made a few adjustments after reading some of the other reviews. I didn't cover or surround the breaded/fried chicken breasts before baking them -- I just baked them alone to keep the crisp texture instead of letting it get soggy in the sauce. I baked them 20 minutes on one side then turned them and put the Mozzarella and Parmesan cheese on top, and then baked them another 10 minutes to let the cheese melt. Also, I agree with decreasing the amount of eggs and breadcrumbs -- 2-3 eggs and 2 cups of breadcrumbs. And I used Italian-seasoned breadcrumbs instead of plain with seasoning. Also, I added a pinch of dried basil, 2 pinches of thyme and two pinches of crushed red pepper to the marinara sauce to give it even more body. I fried the breasts 2 at a time instead of one at a time. I, too, cut the breasts in half diagonally and pounded them out to 1/3" thickness. Delish -- hubby raved about it for three days! Definitely a keeper for the recipe book.

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  • on May 04, 2009

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    This dish was fairly tasty, although I have to admit that I kind of winged it. I had seen the episode of How to Boil Water, but I did not have the recipe in front of me, so I had to recall it from memory. Afterwards I was able to compare what I made to what was online and note a couple of differences. First, I did not use as much breadcrumbs. 5 cups seems like way too much! Second, I pretty much added the seasonings to the sauce "to taste" as I went along. Other than that, the only thing we changed after the first time, was the way we finished it with sauce and cheese. Smothering it with sauce seemed to undo all the crispiness we worked so hard for on the chicken breading. So, the next time we made it, we melted the cheese on the chicken, and added the sauce on the side. Probably the only small drawback is the time it takes to bread and fry each piece of chicken individually, but I think that's just the nature of the beast! Thanks, Food Network!

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  • on April 28, 2009

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    If you want to put over the top use "Muenster cheese" on top of the chicken, so good. All you will hear is OMG & wow!!! THANKS JIM

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  • on March 03, 2009

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    This is the first time I have made chicken parmesan and this recipe was great! I made some changes that made it quick and easy to prepare. I used 3 eggs and only 2 cups of breadcrumbs...and STILL had leftovers. To make it easier...I used Itallian breadcrumbs and added parmesan cheese to the mixture. I also used a jar of Prego marinara sauce to save time...and it worked out beautifully. I served the chicken with penne pasta and garlic bread....it was delicious.

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  • on October 18, 2008

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    I just realized that as a cook, I had never made chicken parmesion. I read the recipe and the first thing that jumped out at me as all wrong, was 6 eggs, and 5 cups of bread crumbs. Maybe for 12 chicken breasts but never for 4. I will add to this review as I make it. since I am only cooking for 2, I am using 2 chicken breasts. and 2 eggs, and about 1 cup of seasoned bread crumbs.

    More later.
    wow, my hubby just loved this! I make this quick and easy marinara all the time, but with a bunch of added fresh chopped basil. with the addition of some lemon juice, it can's wondderfully. I have about 20 pints in my cupboard now.
    With the pounding of the chicken breasts, it really makes a lot. i recommend cutting the breasts in half before pounding and frying. Use 2 eggs max, and no more then 2 cuos of the seasoned breadcrumps. I threw away so much of both. this is a keeper and i will be making this a lot!!

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