Chicken Parmesan


Units Scale
  • 2 chicken breasts, pounded thin
  • 1/2 C. Panko bread crumbs
  • 1/8 C. ground Parmesan cheese
  • 2 tsp. Italian seasoning
  • 1/4 C. all-purpose flour
  • 1 lg. egg
  • 1 tsp. water
  • pinch of garlic powder, salt and black pepper
  • 1/3 C. oil (olive, avocado, vegetable)
  • 2 cups of your favorite red pasta sauce (store-bought or homemade)
  • 46 slices Mozzarella cheese (could use shredded if you have that)


  • baby Arugula
  • freshly grated Parmesan cheese


  1. With the smooth side of a meat mallet, pound each chicken breast to about 1/4″ thick, or your desired thickness.  Season each breast with a sprinkle of garlic powder, salt & pepper.
  2. In wide bowl, combine panko with Italian seasoning and parmesan cheese.  In second bowl, add flour, and third bowl whisk egg with a little bit of water.
  3. One at a time, dredge each chicken breast (both sides) through flour, then egg, then Panko breadcrumbs. Set aside.
  4. Heat oil in heavy cast iron skillet over medium heat.  Cook each chicken breast about 3 minutes on each side until cooked and crispy.  You may need a little more time depending how thick your chicken breasts.
  5. Remove chicken from skillet and set aside on plate.  Drain oil from pan.  Coat bottom of skillet (if oven proof, otherwise use a baking dish) with some marinara sauce. Layer with pan fried chicken breasts.  Top each breast with slices of mozzarella cheese (or hefty amount of grated cheese).  Place in oven and either bake or broil until everything is heated and cheese is melted.
  6. Serve with additional sauce as desired, a handful of baby arugula on top and a side of pasta.



*I used a cast iron skillet.  Use any oven proof skillet, or transfer to a baking dish for the final step in oven to melt the cheese.