Chicken Parmesan


  1. 4 each – 4-6 ounce chicken breast (About 1 inch thick)
  2. Seasoned Flour Mixture
  3. 1 cup flour
  4. 3/4 teaspoon salt
  5. 1/2 teaspoon pepper
  6. 1/2 teaspoon garlic powder
  7. 1/2 teaspoon oregano
  8. Egg Wash
  9. 2 each egg
  10. 1 cup milk
  11. Seasoned Bread Crumb Mixture
  12. 1 cup Panko bread crumbs
  13. 2 tablespoons oil
  14. 1/2 cup parmesan cheese
  15. 1 teaspoon oregano
  16. 1/2 teaspoon garlic powder
  17. 3/4 teaspoon salt
  18. 1/4 teaspoon black pepper
  19. Oil as needed to brown off the chicken
  20. 16 ounces Linguine pasta- follow the directions on the box
  21. 24 ounces favorite red sauce
  22. 2 ounces Parmesan- if desired
  23. 2 ounces mozzrela cheese- if desired


  1. Mix the egg and milk together to make the egg wash
  2. Mix the flour salt pepper garlic and oregano to make the seasoned flour mixture
  3. Mix the bread crumbsoilParmesan cheeseoreganogarlic powdersalt and pepper to make the season bread crumb mixture
  4. Dip the chicken breast in the egg-wash then dip the chicken into the seasoned flour
  5. Then dip back into the egg-wash and then into the seasoned bread crumb mixture coating both sides well Place on a sheet tray and repeat for the next 3 chicken breast
  6. In a skillet add enough oil to coat the bottom of the hot pan Place the chicken in the pan and cook until lightly golden brown and delicious color on both sidesremove and place on a sheet pan and finish in a 350 degree oven It takes about 20 minutes The chicken should reach an internal temperature 165 degrees
  7. I like to sprinkle Parmesan and mozzarella cheese on top of the chicken and let it melt in the last 10 minutes of cooking in the oven
  8. I serve with pasta and sauce

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