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 Chicken Parmigiana

 Our version of an Italian-American favourite, this chicken parmigiana recipe is a delicious dinner you can serve in many ways. Serve with pasta, salad or on our torpedo buns for a scrumptious meal. 

 Chicken Parmigiana

Our version of an Italian-American favourite, this chicken parmigiana recipe is a delicious dinner you can serve in many ways. Serve with pasta, salad or on our torpedo buns for a scrumptious meal.

 Chicken Parmigiana

Prep Time

15 min

Total Time

50 min

Serves

4 Servings

Print

Ingredients

 2 large chicken breasts, halved horizontally to make 4 filets 

3 eggs 

¼ cup all purpose flour 

¾ cup panko breadcrumbs 

1 ½ tsp garlic powder 

1 ¼ tsp salt 

½ tsp pepper 

2 tsp italian seasoning 

⅓ cup shredded parmesan cheese 

olive oil or vegetable oil for frying 

¾ cup Massimo’s Tomato Sauce 

8 slices provolone cheese 

Fresh basil for garnish 

Instructions

  1. Preheat the oven to 400F. Set aside a baking sheet. 
  2. You’ll need three shallow bowls:
    a. In one bowl mix together the parmesan cheese, breadcrumbs, garlic powder, salt, pepper and italian seasoning.
    b. In another bowl whisk together the eggs.
    c. In a third bowl, add the flour. 
  3. Place chicken breast filets between two layers of plastic wrap and place on a cutting board. Use a kitchen mallet to firmly pound the chicken to a ½ inch thickness. 
  4. Season the chicken filets with salt and pepper on both sides. 
  5. Dredge each chicken filet in this order: dip in the flour and shake off any excess; then dip in the egg and let any excess drip off; finally, dredge both sides of the chicken in the breadcrumbs, pressing crumbs into both sides. 
  6. Heat 1/4 inch oil in a large skillet over medium-high heat. When hot, turn to medium and shallow fry the chicken filets 3-5 minutes per side, until golden brown and cooked through to 165F when read on an instant read thermometer. 
  7. Transfer the chicken to a baking sheet. Top each chicken filet with 3 tablespoons of tomato sauce followed by 2 slices of provolone cheese per filet. 
  8. Broil on low for 4-6 minutes until the cheese is melted and bubbling. 
  9. Remove from the oven and garnish with fresh basil. Enjoy with a favourite pasta of choice or a side salad for a full meal. 

TIPS

  • Use our torpedo buns to make this into a chicken parmigiana sandwich! 

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