Chicken Parmesan
Prep time
Cook time
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Are you looking for the BEST recipe for chicken parmesan? This recipe is better than any one I've had at a restaurant and with my homemade Italian Spaghetti Sauce it brings it out of this world!
Serves: 6
  • 2 chicken breasts, trimmed
  • 1/2 cup all-purpose white four (gluten-free option: use a gluten-free flour substitute, we used Better Batter)
  • 2 eggs, beaten with 1/4 cup water
  • 1 cup breadcrumbs (gluten-free option: use gluten-free breadcrumbs, we used Schar Gluten Free Bread Crumbs)
  • 1 tsp Kosher salt
  • Black pepper
  • Peanut oil, enough to cover the bottom of your pan about 1/4" deep
  • 2 cups shredded whole milk mozzarella cheese
  • Homemade Italian Spaghetti Sauce
  • Parmesan cheese
  1. In a plastic freezer bag, or under a sheet of plastic wrap, pound chicken breasts to 3/8" to 1/2"
  2. Cut each chicken breast into 3 equal sized pieces and lightly season with kosher salt and black pepper
  3. Drench the chicken in flour, shaking off the excess.
  4. Dip the chicken in the beaten egg and cover completely.
  5. In a dish with the breadcrumbs mixed with 1 tsp kosher salt, coat all sides of the chicken.
  6. Heat peanut oil in a pan; hot but not smoking.
  7. Place chicken in the pan and cook for 5 minutes, flipping once halfway through.
  8. Blot excess oil with paper towels.
  9. Place chicken on a cookie sheet and top with mozzarella cheese.
  10. Place in broiler and cook until cheese is bubbly.
  11. Spoon sauce over chicken, garnish with parmesan cheese and parsley.
Recipe by Lauren Greutman at