Chicken Parmesan

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best sauce but fry panko chicken cutlet

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This was a great recipe. the only changes I would make next time would be to double the amount of sauce.
Also, I added:
- more garlic (1-2 more cloves
- garlic powder
- onion powder
- oregano

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My family and I love it. It is simple, tasty, and fast. I also use fresh breadcrumbs. If I do not have fresh parsley, I use dried. I increase the amount of parmesan in the breadcrumbs and use 3 instead of 4 ounces of mozzarella. Thank you Food Network Magazine!

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Great recipe! The sauce was quick and very tasty. Will definitely make again!

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I thought this recipe for the chicken was great!
I would recommend using fresh breadcrumbs (not the store bought canned "italian" breadcrumbs to create a more light and fluffy coating rather than a compact layer of bready-ness.
Also, we didn't use a large enough pan, so we had to do 2 batches of chicken. Once we started on the second batch, thats when the smoke started because the small breadcrumbs from the first batch were burning.
We used our favorite jar sauce so it worked good for us. Finally I would recommend learning how to cut your chicken into "cutlets", we smashed down some chicken breasts because we couldn't find cutlets at the store, it worked fine but we missed the thin chicken parm. were used to at the restaurants.
Overall- Great recipe for those learning how to make chicken parm. You can easily make alterations to meet your preferences.

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The chicken part of the recipe is tasty, the sauce is horrendous.