Chicken Parmesan or chicken parmigiana is an Italian classic recipe, consisting of breaded chicken breast covered in tomato sauce and mozzarella, parmesan, and/or provolone cheeses.
Prepared by Mark Mone, UWM Chancellor
Our guest for “Cooking with Milwaukee Community Leaders” is University of Milwaukee (UWM) Chancellor Mark Mone. Mark prepares a delicious Crispy Chicken Parmesan and tells us about his work at UWM.
The podcast version of this interview/cooking episode can be found here –
Chicken Parmesan
Chicken Parmesan is one of the most popular and most-ordered chicken recipes in restaurants. But often, it comes out too dry or doesn’t have enough flavor or seasoning. The sauce is bland, or cheddar cheese is used instead of mozzarella.
This recipe is simple to make and worth the effort. We have you covered if you love a crispy coating versus a soggy crust. The secret is the Panko breadcrumbs.
Best Breadcrumbs for Chicken Parmesan
Panko is a Japanese breadcrumb found in any supermarket or grocery store. Dryer than regular breadcrumbs, they absorb less oil producing a crispy and crunchier crust.
Chicken Parmesan
Equipment
- No Special Equipment
Materials
- 2 chicken breasts skinless & boneless both cut in half
- 2 eggs beaten
- 1 cup panko bread crumbs
- ¾ cup parmesan cheese grated
- ½ tsp Italian Dry Seasoning
- 1 cup flour
- 4 tbsp olive oil
- 1 cup tomato sauce such as Bertolli
- ¼ cup fresh mozzarella
- ½ cup shredded provolone cheese
- ¼ cup Parmesan cheese for topping
- ¼ cup chopped fresh basil
- 1 lb pasta cooked according to directions on the box
Instructions
- Cook the pasta according to the directions on the box
- Add the Italian seasoning in a large bowl with the flour, for dredging
- Beat the eggs into another large bowl
- In a 3rd large bowl, add the Panke breadcrumbs
- Add 3/4 cup of parmesan cheese to the Panko
- Pre-Heat your oven to 425
- Prepare an assembly line of flour, beaten eggs and panko bread crumbs, in that order.
- Dredge the split chicken breasts into the flour, coating both sides
- Dip the floured chicken breast into the eggs and coat
- Put the egg covered chicken breast into the panko mixture and cover completely
- Heat 1 tbsp olive oil
- Fry the chicken breasts until golden, about 3-4 minutes on each side
- On a prepared baking sheet, place the chicken breasts on it
- Top each chicken breast with tomato sauce, basil, mozzarella cheese, provolone cheese, and parmesan cheese.
- Place in the 425 degree oven, and bake for 15 minutes
- Serve over Angel Hair Pasta
Video
Nutrition
Cooking Secrets for Men
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If you like this recipe for Chicken Parmesan then you should try our recipe for McHenry’s Famous Chili. Or maybe some Irish Stew in the Instant Pot.
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In our continuing series, “Cooking with Milwaukee Community Leaders” we interview Mark Mone, of UWM and he prepares Chicken Parmesan
This looks outstanding! Personally, I’d have to add some sauce to the spaghetti as well. I don’t like naked noodles!
That looks like an excellent comforting week night meal. Love it!
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