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Chicken Parmesan

Updated: May 26, 2020

Cooked and written by John S.

Here is a handy recipe because once made it can be divided and frozen in serving portions.

Full disclosure: this is adapted from the recipe on the back of one of the Italian bread crumb boxes I used!


1.5-2 lbs chicken breasts

2 eggs

bread crumbs

tomato sauce


Directions 1.5-2 lbs chicken breasts. These should be rather thin. Usually, as delivered or purchased, they are too thick. Rather than pound them, simply cut them to half their thickness. You need a very sharp knife and you need to keep your fingers away from the knife, as the last thing you want is to get a bad cut and need to go have it stitched up at the Emergence Department. 

Rinse breasts with cold water then dry. Whisk one-2 eggs then dip chicken before coating in Bread Crumbs. Try to find seasoned Italian bread crumbs (probably impossible in this pandemic) but any will do. Add salt to the bread crumbs to taste. Fry in hot olive oil until brown. Drain on paper towel (if you can still get it!)

Put a layer of tomato sauce (marinara or basil or garlic or anything you can still get in the pandemic) on bottom of a glass or ceramic baking pan. Add chicken breasts. Add more tomato sauce on top. Put in oven at 350 deg. 

Cooking times are approximate depending on your oven. However I usually cook for 20 min then add liberal amount of grated Parmesan to top. Try to use a really good block of Italian Parmesan (if you can get it in the pandemic). Cook in oven again for another 10-15 min then add slices of fresh Mozzarella (if you can get it in the pandemic)  on top and cook for another 5 min until it melts.

Conclusion: now that I look at this recipe (especially what is in italics), maybe it should not be attempted until the pandemic is over! But it will be something to look forward to.

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