This recipe is one of my favorites because my grandfather taught me how to make it.
Growing up, when we would plan a visit to Cape Cod to visit my grandparents my grandfather always wanted to know what we wanted to eat! We always suggested Chicken Parmesan!
My Grandfather loved to cook. It was his love language for sure! Not only did he like to prepare food for us, but he also took pride in the presentation as well. He would almost decorate each plate as if it was a canvas, making sure it looked like each plate was served at a fine restaurant! I will never forget his face as he served his masterpiece and just glowed in all the accolades from the family.
My grandfather passed away 6 years ago, and since this is a family favorite in my house, I have made it many times. Each and every time I cook it, I think of my Papa.
At the end of this post is the printable recipe card, but whenever I find a new recipe, I appreciate pictures so here are “directions in pictures for you” 😉
First lets talk about the gravy! Italians call the red sauce gravy! My mom makes the best gravy! I need to feature her recipe here but for now if you are looking for a bottled sauce that doesn’t need to be doctored up this is my favorite:
When my grandfather taught me to make this he would mix panko crumbs with regular breadcrumbs and he would have a list of Italian seasonings to add. Well there is not need to do all that work any more because of this perfection:
Directions in Pictures
I like to cut the chicken breasts on the very thin size. I was able to get 3 pieces from one chicken breast half! After you trim the chicken you will want to place it in a freezer bag and with a meat mallet pound the chicken. use the smooth side and don’t pound too hard you don’t want to shred it 😉 I usually count to 8 on each side.
Sprinkle flour on each side! Just a dusting
Line up the coatings
Dip lightly floured chicken in the egg coating each side, then press in to the panko mixture on each side and place in the pan to fry on each side for about 2 minutes. The chicken will finish cooking while baking in the oven.
Spread about a tablespoon of red sauce layer chicken with sauce, & cheeses & drizzle with tablespoon of Olive oil.
oh my yumminess!!!
Serve with your favorite pasta, garlic bread, salad and red wine.
As always if you try this recipe let me know! Above is a pin for you so you can save this recipe for later!
- 4 skinless, boneless chicken breast halves
- 2 eggs
- 4 cups panko bread crumbs (Emeril Italian is the best!)
- ½ cup grated Parmesan cheese
- 2 tablespoons all-purpose flour, or more if needed
- 1 cup olive oil for frying
- ½ cup prepared tomato sauce
- 1 cup fresh mozzarella
- ¼ cup grated Parmesan cheese
- 3 tablespoons dry Parmesan cheese
- 1 tablespoon olive oil
- Preheat an oven to 450 degrees F (230 degrees C).
- Place chicken breasts in resealable freezer bags
- pound chicken with the smooth side of a meat mallet
- Beat eggs in a bowl and set aside.
- Mix bread crumbs and ½ cup Parmesan on a large plate set aside.
- Place flour in a sifter I use my pampered chef shaker, sprinkle over chicken breasts, evenly coating both sides.
- Dip lightly floured coated chicken breast in beaten eggs.
- next place chicken in the breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast.
- Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer.
- Cook chicken until golden, about 2 minutes on each side.
- Place chicken in a baking dish and top each breast with about ⅓ cup of tomato sauce. Layer each chicken breast of mozzarella cheese,Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and sprinkle dry parm cheese then drizzle with 1 tablespoon olive oil.
- Bake 15 to 20 minutes.