Chicken Parmesan

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posted in Main Dishes by Kathy Maister

Difficulty:

Chicken cutlets are great as is but if you want to turn them into a real feast try making Chicken Parmesan.

Once you have mastered making chicken cutlets, there are just a few extra steps and ingredients needed to make chicken Parmesan.

First, preheat your oven to 350 degrees. Then make the chicken cutlets according to my video. When the chicken is all cooked take it out of the frying pan.

Set the cooked cutlets in a baking dish big enough to lay them flat in a single layer.

Using a spoon put about 1 cup of your favorite spaghetti sauce around the cutlets. You can make your own spaghetti sauce from scratch or use a jar of spaghetti sauce. I don’t like to drown the cutlets in sauce. You can always add more later if you want.

Top with 8 ounces of shredded mozzarella cheese.

You can buy pre shredded Mozzarella…

Or fresh Mozzarella and shred it yourself.

Sprinkle 1/4 cup of parmesan on the top.

The Chicken Parmesan is now ready to pop it into a 350 degree preheated oven for about 25 minutes.

When the cheese is all melted and bubbly it’s ready to serve with some spaghetti.

Enjoy!

P.S.

Vegetarians might like to try Eggplant Parmesan instead!

Cheers!
Kathy

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31 Comments

Jon Sacker said:

Kathy,

Good luck – I am so delighted to see your dream come to fruition.

Jon

John A. Mikuszewski said:

Hi Kathy,

Good Luck tomorrow! I hope all goes well. You deserve the very best!

Love

John

little deer said:

this looks amazing

Kathy Maister said:

Hi little deer and welcome!

If you are feeling really adventurous, be sure to check out my recipes for Pasta Marinara Sauce or Pasta Sauce with Turkey Sausage.

Cheers!

Ghassan Haddad said:

Dear kathy,

This is undoubtebly the best site on the internet I’ve found. I am a student who just started living alone, and suddenly found interest in cooking good food ( because of the lack of it where i am now) and this blog has a great variety of tasty and fairly easy to make recipes. The Videos are even greater, cant wait to get more!

Thanks for evrything,

Ghassan

Kathy Maister said:

Hi Ghassan and welcome to startcooking.com! Thanks for the kudos-it is wonderful to get such a positive response! Good luck and let me know if you have any questions! Cheers-Kathy

Marie said:

Hi Kathy,

Should this be in the middle rack? I’m really confused as to when I should put stuff in the middle or lower rack of oven! Help!

Jon said:

Marie,

Are you using a fan-oven? If so then there shouldn’t be such temperature fluctuations and if there are you should get the oven checked. If it’s not, can I suggets that you get an oven (not meat) thermometer which hangs on the front of the rack and you can then use to check the temp of you oven as you cook.

Jon

Kathy Maister said:

Jon that’s a great suggestion! Oven thermometers are a great way to test the accuracy of your oven. A convection oven which has a fan in it, circulates the air much more efficiently than a conventional oven. Unless otherwise indicated, foods should be placed in the lower third of the oven and not on the very bottom position. (Some pie crust recipes, and frozen pizza say to place the rack on the very bottom of the oven, but that’s about it.)

Adam said:

Wow, that looks really tasty! I’m in a similar situation to Ghassan. I graduated from college last year, and while I knew a few recipes then, I’ve been trying desperately to expand my recipe selection and cooking skills mostly out of necessity. Who wants to eat the same thing all the time or pay to eat out everday? I;ve been looking around this site and I’ve been really impressed. I can’t wait until this weekend so I can try some of your stuff!

Kathy Maister said:

That’s great to hear Adam! Good luck and be sure to let me know how everything turns out!

Anjulee said:

Hey Kathy,
I owe so many great dinners to you! Once I found your website, I unleashed a cooking soul inside of me that I never thought I had! Your chicken parm is what started it all! My boyfriend and I love this recipe! Thanks for all that you do Kathy! I subscribed and look forward to more of your delicious recipes!

Kathy Maister said:

Thanks Anjulee! I love comments like this!

TR said:

I have a question…. if the chicken is already cooked, and you’re essentially just adding sauce and cheese, why does it take 25 minutes to “cook”?

(Complete cooking newbie here, LOVE LOVE LOVE the site and pics/videos, please never stop!!)

Kathy Maister said:

Hi TR, The sauce is cold and the cheese needs to melt and turn golden brown. 25 minutes is what it takes to warm the whole dish and melt the cheese so that it is nicely browned and looks delicious!

Whirpool Parts said:

Mmmm.. this looks yummy.. I just got home and I’m really starving. I think I might start prepare something like this. Thank you!

Mary C. said:

Kathy,

I’m so happy I found your site. Finally, great recipes without having to use hundreds of special spices or ingredients! Thank you.

Mary C.

Kathy Maister said:

startcooking.com is all about the basics – nothing is too fussy or complicated. I am astounded by what some cooking sites consider “easy”!

Tonya Johnstone said:

Hi Kathy,

I just made the cutlets/ckn parmesan. It was so wonderful!! I did add parsley, parmesan and a little salt and pepper to the bread crumbs. Thanks so much for your great recipe.

Kathy Maister said:

Hi Tonya,
I always keep a box of plain as well as seasoned bread crumbs in my food cupboard. Adding your own parsley and Parmesan to bread curmbs is a great idea. Dried oregano or basil would be a great addition as well.

Mambonita said:

I made this last night and it came out GREAT!

I love this site!

startcooking said:

Congratulations Mambonita!
There are tons more recipes to choose from as well!
Cheers,
Kathy

Hannah said:

Hi Ms. Kathy,

I am cooking chicken parmesean for the first time Wednesday night. I’m so glad I found this website. A lot of the other recipes that I found that were “easy” were not easy at all. haha. They called for too many ingredients. I saw on one comment that you said we could add dried oregano or basil. That would bring more flavor right? and about how much would you say you would add? and where could I add that? Thank you for sticking to the basics Have a blessed day!

startcooking said:

Hi Hanna,
Welcome! You can be assured that EVERYTHING on my site is designed for the beginner cook to be able to make.
For a bit of extra seasoning, you can mix in 1 teaspoon of dried oregano and or basil to the bread crumbs.
Good luck on Wednesday night!
Cheers,
Kathy

Cindy said:

I really enjoy how you present recipes. They are easy to prepare with lots of great pictures. This dish can be prepared easily at the end of a busy day! It is a keeper!!

Mariel said:

Yum! This dish looks so good!

I’m going to definetly try this one out.

Thanks Kathy for making this site,

I’ve learned so much and I’m just inspired.

startcooking said:

Hi Marie, welcome and thanks!

This recipe is as good as it looks, but I actually prefer the eggplant Parmesan.

Happy Cooking!
Kathy

linda said:

I’m vegetarian and used Gardein Chicken Scallopini (fake chicken breast) which is far better than eggplant – tastes like chicken – same texture but without the fat and without the cruelty. Great recipe!

Kan said:

I tried this the other night and by the time we were done with dinner there were no leftovers. So to say the least this recipe was a hit.

Maggie said:

Kathy, your blog and how-to videos are fantastic!! I have never made chicken Parmesan before but after watching your how-to video on chicken cutlets, I decided to try it using your recipe. My entire family loved it! Your technique of flour, then eggs, then breadcrumbs made the chicken so crispy on the outside and tasty. Everyone loved it – thanks so much!! This one is a definite keeper.

startcooking said:

Thanks Everyone!

I am delighted to hear how everyone seems to be really enjoying this recipe!

Cheers,
Kathy

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