This was easy and delicious. My husband normally doesn't like Italian food, but he ate seconds on this one. That means it's a keeper.
DarlaS Posted: 12/30/09
LynnieM Posted: 03/26/09
miche726 Posted: 03/03/09
I made this yesterday and thought it was amazing! My husband told me it was restaurant worthy :) I didn't have any red pepper on hand so I just left that out and it still tasted great.
JoshyStevenson Posted: 02/03/10
Believe Me it's the best recipe to have..i enjoyed cooking and eating
lemoreau Posted: 03/07/10
The best! Everyone loves this one. It is a little spicy... but we love spicy. I often don't have time to make the sauce and I serve the breaded chicken (without the sauce) with a small salad - its wonderful.
GVenita Posted: 02/24/11
Both my husband and I enjoyed this dish. We agreed that we will have this again. Great dish for company as well. We had this dish with pasta with a marinara sauce.
No Longer Registered Posted: 05/16/11
This recipe was very very yummy. I tripled the recipe, and I ended up with way too much breadcrumb mixture and too many egg whites. Also, I didn't add as much ground red pepper as was called for.
annaxbarie Posted: 11/16/11
Forget all other recipes for Chicken Parmesan. So delicious! I added a little extra oregano, basil, garlic salt, and grated parmesan to my breadcrumbs.
skoc50 Posted: 03/16/12
This is a really good & easy recipe. I make my own marinara sauce using fresh herbs. I think that may be somewhat key to having good results. I don't bother with egg whites either. I just use the whole egg. I've probably made it 5 times now and it's turned out great each time.
Psalmody Posted: 06/14/12
Absolutely delicious. Additionally, I seasoned chicken with sea salt and Publix garlic powder with parsley. Substituted marinara sauce instead. To served along side this delicious entre, I placed the chicken over a bed of wheat angel-hair pasta which was only tossed with a little of each: olive oil, light margarine, garlic/parsley powder, Italian dressing, dash of sea salt; and Spinach with roasted garlic and garlic bread sticks. Yummy!! Told husband this was at least valued as an $15 meal in the restaurant. He replied, "if not more." I smiled:-)
mbubel Posted: 10/28/13
This recipe looks like a no salt version unless they are assuming the salt is in the breadcrumbs. Anyway, I added 1/2 tsp salt and 1/4 tsp black pepper. I also serve this over spaghetti so I don't want to drown the chicken in sauce, just a 1/4 cup over the breasts in the last 5 min of cooking, covered with the cheeses. PS- I disagree with the 1/4 inch thick breasts. 1/2 inch is about right. If you have thick pieces slice them down the middle and then pound down to 1/2" thick. (If you fry for 2 minutes per side- cook in oven at 375 for about 12 min.) Serve over spaghetti with sauce and parmesan on it. Crispy and delicious!
abjones80 Posted: 12/08/12
Im old world Italian, and Chicken Parm is usually a dry, breaded, bland piece of blah. Or its americanized; overly caked with ShakeNBake blends and lost in a fat blanket of bad cheese. But this recipe is OUTSTANDING. I wasn't expecting anything special, but the coating (I use Panko Breadcrumbs and blended in my own ratio of Italian spices) was light and crispy, and the red pepper added a really nice surprise kick to the dish. I followed the directions to a T and was just so pleased. So was my boyfriend who "stays away from Chicken Parm". Still quick and simple, but by no means ordinary. This recipe made into the family recipe box!