A family favorite straight from our kitchen to yours. (This is one of my dad’s recipes.)
There’s nothing quite like a home-cooked comfort meal—especially one that brings back memories of my dad in the kitchen. This Chicken Parmigiana recipe is his, and it’s one of those tried-and-true dishes we’ve enjoyed for years. Crispy, cheesy, and full of flavor—it’s perfect for a weeknight dinner or when you want something special without spending hours cooking. Are you ready for The Best And Easy, You Need This Chicken Parmigiana Recipe!?
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🛒 Ingredients:
- 2 large boneless, skinless chicken breasts
- 1–2 eggs, whisked
- Salt and pepper, to taste
- Extra virgin olive oil (EVOO)
- 1 cup Italian-style breadcrumbs
- 1 jar Rao’s Marinara Sauce https://amzn.to/41rvt3A
- Grated Parmesan cheese
- Grated Mozzarella cheese
Optional toppings:
- Fresh basil
- Crushed red pepper flakes
- Extra parmesan for garnish
🔪 Instructions:
1. Prep the Chicken
- Slice each chicken breast in half lengthwise to create thinner cutlets.
- Place plastic wrap over each piece and pound them with a frying pan until about ¼ inch thick. This helps them cook evenly and crisp up nicely.
2. Dredging Station
- In a shallow bowl (like a cake pan), whisk the eggs.
- In a separate shallow bowl, add the breadcrumbs.
- Season the chicken with salt and pepper.
3. Bread the Chicken
- Dip each chicken cutlet into the egg wash, letting the excess drip off.
- Then dredge it in breadcrumbs, pressing down to make sure it’s fully coated—no bare spots!
- Place the breaded chicken on a plate and refrigerate for at least 20 minutes (or up to 8 hours). This helps the coating stick when frying.
4. Heat the Sauce
- In a saucepan, warm the Rao’s marinara sauce https://amzn.to/41rvt3A over medium-low heat while you cook the chicken.
5. Fry the Chicken
- Pour olive oil into a large, high-sided skillet and heat over medium.
- Test the oil with a breadcrumb—if it sizzles, it’s ready.
- Carefully place the chicken in the hot oil using tongs. Don’t overcrowd the pan.
- Fry for about 2 minutes per side until golden brown.
6. Melt the Cheese
- After flipping the chicken, sprinkle mozzarella and parmesan cheese over the top.
- Cover with a lid to help the cheese melt while the second side finishes cooking (about 2 more minutes).
7. Plate & Serve
- Place a chicken cutlet on a plate and spoon warm marinara sauce over the top.
- Garnish with more parmesan, crushed red pepper, or fresh basil if you like a little extra flair.
🍝 Serving Suggestions:
Pair this dish with spaghetti, a fresh green salad, or roasted veggies. And don’t forget the garlic bread!
Let me know if you try this recipe in the comments.
