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Chicken Parmesan Recipe

Chicken Parmesan

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (140)

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Average Rating:

Total Reviews: 140

Showing 61-70 of 140

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  • on February 18, 2007

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    Very simple, but delicious. A definite favorite!!

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  • on January 30, 2007

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    very goo. but there was ALOT of remaning egg mixture and the bread crumbs.
    All n all,,GREAT, my husband loved it and said that he hasnt had a dish like this since he was at his mamas house.

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  • on January 29, 2007

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    I thought the recipe was really great. I used Panko bread crumbs and mixed in 2 Tbls of Italian Blended seasoning. I also sliced my breast really thin instead of pounding them out.
    I also opted not to line my baking dish with oil..it did not seem to make any difference.
    I sprinkled the fried chicken with the parmesan before covering it with the sauce. I also sprinkled goat cheese on top of the sauce and omitted the mozzarella to make it a lighter, tangier dish.
    It came out awesome, I will definitely make this recipe again!

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  • on December 22, 2006

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    Easy preparation, fast results, and great taste! Had under an hour to do everything and enjoyed a great dinner.

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  • on December 03, 2006

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    EASY TO DO. I ACTUALLY SEASONED MY CHICKEN BREAST FIRST AND USED THIN CUT BREAST FILETS INSTEAD OF POUNDING THEM OUT. COOKED THROUGH VERY FAST 1 1/2 MIN. EACH SIDE.I ALSO ADDED 1/3 CUP OF ITALIAN CHEESE MIX TO THE BREAD CRUMBS, YUMMY!

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  • on November 12, 2006

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    Very yummy!

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  • on November 01, 2006

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    I went right by the recipe and I was amazed at how great this turned out. I did find that I did not need as much egg, bread crumbs, etc...but for my first attempt I did as it said. My next time I did as I thought I needed.

    SOOOOO GOOD ~ a must try.

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  • on September 21, 2006

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    It's a long process but well worth it

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  • on August 09, 2006

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    I made this dish after seeing Tyler Florence cook it on his show. I skipped the Marinara sauce and just bought the instant kind and according to my husband, who is always honest about my cooking, said the Chicken Parmesan is just as good, if not better, than any restaurants. I think the key is the fresh mozzarella! It melts so beautifully onto the chicken. I recommend letting it stay in the oven a little longer to get the cheese to crust a little on the top...extra yumminess!

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  • on August 08, 2006

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    This recipie looked good so I decided to try it. I was feeling lazy -- so I used Italian seasoned breadcrumbs and Emeril's marinara sauce. The dish was a hit! (and didn't take long to make!

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