What’s more comforting than a warm, cheesy piece of chicken parmesan with a side of pasta? I’m pleasantly surprised at my attempt at this dish! It has a great ratio of crispy crust to cheese to tomato sauce. Yum!


  • 4 chicken breasts, boneless and skinless
  • 2 cups flour
  • 4 eggs
  • 1 1/2 cups panko bread crumbs
  • 1 tsp dried parsley
  • 1 lb mozzarella
  • 1/2 cup parmesan
  • tomato sauce of your choosing (fresh or from the jar!)
  • abt 1 cup vegetable oil for frying
  1. Start by pounding the chicken breasts until thin and lightly season with salt and pepper on each side
  2. Mix flour with some salt and pepper and place in a shallow bowl. In another bowl, combine the panko breadcrumbs with the parsley. In a third bowl, lightly beat the eggs with some more salt and pepper.
  3. Dredge each chicken piece in the flour, then egg, then panko breadcrumbs and set aside.
  4. Heat the oil in a pan until shimmering. Add a chicken breast, cooking until golden on each side and crisped. Repeat until all are cooked.
  5. Place the fried chicken on a cookie sheet. Top with a few tablespoons of the tomato sauce.
  6. Slice the mozzarella and grate the parmesan. Add 2-3 slices of mozzarella and a handful of parmesan to the top of each chicken breast.
  7. Bake in a 425 degree oven for 5 minutes or until the cheese has melted and started to brown.
  8. Remove from oven and serve hot.