My version of chicken Parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust.
My version of chicken Parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust.
3 stars because this was good with my common sense modifications. I do not know how any one of you got a good result as written. #1 - 4 c. of breadcrumbs?! Whoa! Not right. I used 1 c. plus 1/2c. shredded Italian cheese blend. #2. Recipe calls for 1/2c of sauce yet in directions you are to use 1/3c. x 4 chicken breasts...? You need to 'eye this up' and put enough sauce on each piece. #3 - You cannot use 1 c. of olive oil! Did you all do this? And you had a good result? The chicken would be swimming in oil! I used a little olive oil (maybe 2 TBS?) along with a TBS of butter. #4 - Flour is not needed. #5 - Mozz cheese should be shredded, not 'fresh' for best melting result. #6- Don't put fresh basil on so early. It will burn - leave it for the last 5 min or use dried. Now, with these changes, the dish was delicious - but I guess it is now my own version of chicken parmesan.Read More
3 stars because this was good with my common sense modifications. I do not know how any one of you got a good result as written. #1 - 4 c. of breadcrumbs?! Whoa! Not right. I used 1 c. plus 1/2c. shredded Italian cheese blend. #2. Recipe calls for 1/2c of sauce yet in directions you are to use 1/3c. x 4 chicken breasts...? You need to 'eye this up' and put enough sauce on each piece. #3 - You cannot use 1 c. of olive oil! Did you all do this? And you had a good result? The chicken would be swimming in oil! I used a little olive oil (maybe 2 TBS?) along with a TBS of butter. #4 - Flour is not needed. #5 - Mozz cheese should be shredded, not 'fresh' for best melting result. #6- Don't put fresh basil on so early. It will burn - leave it for the last 5 min or use dried. Now, with these changes, the dish was delicious - but I guess it is now my own version of chicken parmesan.
This recipe was really easy to follow & turned out great! My 1st try at chicken parmesan, total success :-)
Have to admit if it's not easy and/or tasty I won't put the effort in. The WHOLE famiily loved this, and every recipe gets easier each time its' made, right? I only used 1/2 the Panko. I didn't use the crumbs sparingly either. I only put 2 c in, and had the other 2 c in a bowl in case they were needed. I cut the chicken breasts in half before using the meat mallet. The fillet seemed too big without doing this, and it was easier for someone to have a second helping. I used Barilla Roasted Garlic sauce. I Loved the sifter for the flour; that worked great! Given that I had twice as many fillets, next time, I would probably use half the oil, so I could have clean oil and maybe do the chicken in 2 batches. (I also used paper towels for excell oil.) As much as I loved this recipe, given the calories/fat, I would not make it as often as I'd like. 10/2012- Just made this again for Sunday dinner, the family LOVES this recipe! I skipped/forgot the provolone this time around and used shredded mozzerella. Even though it's not as crispy, I made sure to have enough for leftovers. Also- use paper towels to collect extra oil after frying. TIP- If you buy chicken in bulk, then cut, trim, and pound with mallet before freezing for later use, this saves lots of time during actual recipe.
Some time ago, I learned a useful trick: instead of steps 3-6 above, after the chicken breasts have been pounded and seasoned as in step 2, lightly brush both sides with heavy 33-35%MF whipping cream (use a pastry brush). Then transfer breasts to breadcrumb/Parmesan cheese mixture as made in step 4, pressing the crumbs into both sides. I now use this method for virtually all recipes which call for breading, including fish, pork, veal, etc. It is easier and less messy than using flour, eggs and milk to bind the breading to the meat and I have found that it works equally well.
All I can say is Wow! I have made chicken parmesan using the most popular recipe from this site, but this recipe blew the other out of the park! This is a no brainer. My goal in writing this review is to let Members know that just because a recipe has a thousand hits/reviews, does not always mean its the best. I followed this recipe for the most part, however, made a few changes. I substituted regular bread crumbs and a jar of Classico traditional sweet basil. This turned out amazing! I used the entire jar of sauce because I served it over penne pasta. I put a thin spread of sauce on the bottom of the pan prior to placing the chicken inside. This recipe will definitely be a keeper and I won't hesitate to forward this recipe on to others. What a treat!
This Chicken Parmesan was so good that I ate the leftovers for breakfast the next day. I'm writing this review and giving my rating provided that I followed the directions of the recipe exactly as stated. I don't like reviews where people make a bunch of changes then rate "their" version. No thanks. This recipe is absolutely fantastic. There is not much more I can say. I have four kids ages 2-8 and they all loved it. I would stress the importance of pounding the chicken between the two plastic bags. It sounded strange to me but it makes a difference. Give yourself lots of time to make this meal. Its time consuming but worth it. I served it over angel hair, with sides of steamed broccoli and garlic bread. Yum!
Incredible dish! Great for dinner guests. For those folks cooking in high altitude, 15 or 20 minutes is not quite enough to cook the chicken breasts. You might want to cook them a little longer (6-7 minutes) on top of the stove or microwave them for several minutes (3 minutes)before serving. Cut them in half to check doneness before serving. If you put them back in the oven for too long, the cheese might burn.
I made this exactly as directed and it was GREAT! So easy and fast - fabulous use of bnls/sknls chicken breast. It came out moist & tender with the crunchy top - perfect. Served it on angel hair pasta with buttered italian bread and it was a hit. Thank you John - your wife is lucky to have you! I love your videos & sense of humor, and your food is excellent! (swoon...get me the fainting couch!)
Wow! The best part is that it doesn't have any ingredients only found in one store in a hidden back ally in an unknown town 40 miles outside of Paris.
Absolutely perfect! I used spaghetti sauce instead of tomato sauce and my very picky fiancee loved it! The crispy chicken was great!
This was great. My teenage grandson keeps asking me to make it again and again and he is so fussy about food I can't believe it. My other grandson made it first and served my daughter and I and then told me where to find the recipe. I have made it three times already. The only change I made to the recipe was adding garlic powder and seasonall to the chicken before flouring it and adding garlic powder to the panko. Deliciious!!!
This is very easy to make! It is very delicious and turns out just as it should
I made this tonight gluten free and it turned out amazing. Even my husband that is not a fan of gluten free food thought this was delicious. To make panko crumbs I used rice chex cereal and crushed to the consistency of bread crumbs. I also used gluten free flour. Otherwise I followed the recipe. Thanks for a wonderful easy recipe that I will make many times in the future.
I made this exactly like the recipe called for, except that I used a spaghetti sauce. The chicken had no flavor, at all, and lost what seemed like a nice crust after being soaked is sauce. If I would make this again, I would cook the chicken in the pan, instead of transferring the chicken over into the oven. Then heat sauce separately and top at the end.
I made this for dinner tonight for a bunch of teenagers. They LOVED it! i didn't have enough panko so I topped the panko off with bread crumbs. I had to use an extra egg. I added about 1 T garlic power and 1 T onion powder the bread crumbs. The chicken was juicy and tender. The breading was very tasty. And most importantly, like I said...the picky teenagers LOVED it! It's definitely a keeper!
Nice recipe! Was very much enjoyed at my house. I took some advice from other reviewers though, and spiced up the breading process a bit. Simply add a half teaspoon of salt, paprika, and pepper to the flour mix, and a dash or two of worchestershire to the beaten eggs. Easy peasy!
Flavorwise this was good, but next time I make it I will totally ommit the tomato sauce, and just add it when plating. That way the chicken will stay crispy but still get all the flavors.
Came out perfect.... I marinated the chicken cutlets with a freshly chopped basil, oregano, parsley, virgin olive oil (very little) paste and followed directions from there. Chicken was moist and tender. Spaghetti,salad and garlic bread. Great for Italian night!!
This recipe is fantastic! Although there are a few steps to take in terms of breading and then sautéing the chicken breasts, it was not difficult. I had about one more chicken breast than called for but I still used about 1-1/2 cups of bread crumbs. I did not have Panko so just used store brand and they worked perfectly. Next time I will use the panko bread crumbs just to gauge the difference. I used about 1-1/2 cups of bread crumbs and just slightly more parmesan than the 1/2 cups (but not much more - I just had a bit extra from grating it). I had read (may have been from another chicken parmesan recipe or here -- I can't remember right now) a tip about flouring the pounded fillets then refrigerating for about 1/2 hour before coating in egg (I used two) and then bread crumbs, so I did that. I did not leave the breadcrumbed chicken for the 15 minutes called for -- I somehow skipped over that instruction -- but the chicken browned beautifully anyway so I will leave that out in future too. I put approximately 1/3 cup spaghetti sauce on each piece of chicken, then fresh mozzarella, and then a generous sprinkling of parmesan (freshly grated). I did not put provolone but the end results were just fantastic. After dinner I realized I'd forgotten the fresh basil too -- but although I'll add it next time, we sure didn't miss it this time. I was so proud of how well the dish turned out and how delicious it was -- thank you, Chef John, for a wonderful recipe.
This was quick and easy and was delish! My family loved it and said they want me to make it again. I didn't change a thing and it turned out perfect. It's a definite keeper! Thank you!
Wonderful taste and chicken was very moist. I added some garlic powder to the chicken before coating with crumbs and as another reviewer recommended I use Panko and seasoned bread crumbs. My husband loved this and said I could make this anytime....very high praise.
This recipe stands on its own, just the way it is. That said, I recommend using only 2 cups of panko. Why use $2 worth of crumbs when $1 worth will do? I breaded the chicken twice, following the instructions -- and 2 cups of panko mixed in with 1/2 cup of Parmesan were plenty. I deviated only slightly in a couple of other ways, which I'll share, just in case you're thinking of trying something similar. First of all, being the penny-pinching cook that I am, I used only one egg and more than doubled the volume by adding it to a about 2 to 3 ounces of whole milk and beating/mixing them together with a fork. The milk/egg mixture performed admirably in getting the breading to stick to the chicken. Instead of frying the chicken in a pan of olive oil, I used my deep fryer, which always stands at the ready with peanut oil. Using tongs, I gently lowered the chicken into the oil and cooked it at 375° F, one piece at a time for about 2 to 3 minutes each, until it turned a deep golden color. By frying only one piece at a time, the chicken remained relatively flat and cooked nice and evenly. (I will try olive oil someday just to see how the flavor changes, but the peanut oil worked well.) I didn't have fresh basil, so I used dry basil and that was okay, but I think fresh would have been better. Note: this recipe is all about the crispy breading. Covering chicken in foil while baking, as some do, will result in softer breading; if you like that, use cheaper (than panko) crumbs.
This was excellent! I used my usual Italian bread crumbs, skipped the provolone (didn't have any on hand) and slightly increased the amount of mozzarella. Although I made this for my husband, daughter, and myself, it's beautiful appearance and delicious taste makes it a top runner for future dinner guests. Wish I could give it ten stars.
Really enjoyed watching the video and the chicken was juicy, tender and so delicious.
Unbelievably delicious! This is a definite 10 star plus recipe. The basil, fresh mozzarella and provolone just puts it over the top. The chicken is perfectly crispy yet tender and juicy. I will never make chicken parmesan any other way. Thanks Chef John for another amazing recipe!
Nicely done chef john! My wife just loved it and she is a little picky. I did the recipe exactly as shown, and didn't read one review out of respect for the man, chef John. I was also a huge fan. But I would modify next time ever so slightly for my taste. Lets remember that all chicken breasts are different, all tastes are different, and there are countless other variables that are different with every ingredient, stove, pan, cook etc. I would use less Panko as I hate throwing unused stuff away (especially crumbs mixed with precious parmesan), and also season the crumbs a bit with dried basil and oregano. I found after salting meat then using parmesan in crumbs and on top of chicken before oven, it was a tad salty, but that's just my taste. I only used half of the oil and must say the chicken was crispy and delicious looking after frying it as directed, but a lot of crispiness was lost after oven time as the sauce, olive oil and cheese melted through. I just 75% covered tops of chicken with sauce so bottoms were okay crispy, but nothing like it was before I put in the oven. That parmesan panko mix was just perfect for frying but I would just bake for half time then add just cheese for last half of cook time without sauce and fresh basil. The heat killed the basil so I would either add it on top after oven with the sauce, or simply put more in the sauce that I ladle on. I garuntee that would produce same effect, but keep all crisp. Respect to the man, chef John.
Awesome says EVERYONE at my house, therefore I deem it a regular! Love it, thank you!
I definitely know why this recipe has a full 5 star review - it's the best chicken parmesan I've ever had, let alone ever made..! I followed the recipe as called for but did add a few extras. I used chicken tenderloins so I didn't have to pound them out and blotted the extra oil from the chicken after cooking in the skillet. I also grilled up some chopped onions and mushrooms which I sprinkled over the (homeade) spaghetti sauce layer and used fresh basil, parsley, rosemary & oregano for the seasoning. I served it over garlic spaghetti with garlic bread - Yum! Definitely will make again!
Worth the effort and extra dishes it takes to make this meal! Yummy - the whole family gobbled it up.
WOW...now this is Chicken Parmesan! And, while the set of instructions seems long, it really is easy to prepare and the result is nothing less than fabulous! Luckily I had some "Best Marinara Sauce Yet" from this site that I got out of the freezer and thawed for this dish. I used 6 thin sliced chicken breasts, cut back on the amount of bread crumbs and used Italian style bread crumbs vs. panko as that's what I had on hand. I did cut back on the oil since I used a non-stick pan. I opted for sliced mozzarella along with a 6 cheese Italian blend from Sargento. I love that this finishes in the oven - the chicken stays crispy on the outside and moist on the inside. My husband loved this dish, so this is how I'm going to prepare it from now on (definitely company worthy). This was perfect served with a side of angel hair pasta topped with the extra sauce, warm garlic bread and of course a nice glass of wine! Thanks Chef John for yet another great recipe!
This was the first time I ever attempted to make chicken parmesan so I didn't know what to expect. The meal turned out to be excellent. I've eaten chicken paresan many times but this was the best ever! I followed the recipe exactly as described. The whole family love it. I'll make this again for sure!
It was superb! I didn't change one single thing and it was a huge hit at a small family gathering! Thanks Chef John - you rock, as always!!
I have been using this exact recipe for 42 years, and my mother before me. Being from a 100% Italian family this is the only good way to make it. Very good post and excellent recipe.
We love Chef John around here and this recipe is no exception. Awesome Thank Chef John,
Always wanted to make Chicken Parmesan from scratch. This was my first attempt, I followed the recipe as written and it turned out to be absolutely delicious! I used my favorite spaghetti sauce as my prepared tomato sauce, and made some Linguine pasta to go along with it. My hubby couldn't get enough! Definitely a keeper, thank you for posting!
Rarely do I rate a recipe, but I just have to on this one! This recipe is EXCELLENT. I made it as written. It irritates me when people rate a recipe based on their changes. It was easy, juicy, tender and delicious! It will not disappoint! My family LOVED it! A keeper!
This recipe is fantastic. I felt like I was an Italian Chef...and should open a restaurant. I followed it exactly. And yes, I did use a cup of olive oil. The pan has to have enough oil because the bread crumbs absorb the oil and the chicken will not cook properly. I do recommend using excellent tomato sauce. I made my own sauce (off this website). It was outstanding. Also I recommend using really good cheese. I actually could grate the mozzarella cheese. The chicken was perfect following John's instructions. I love your videos! I plan to serve this for my mom's 80's family birthday gathering. My sisters will be jealous! SuzyNeb
Love this recipe. Restaurant quality. I didn't have fresh basil, so I used dried.
This was very good. 4 cups of panko is way too much. I used one cup panko and 1/2 cup Parmesan cheese. Also 1 cup of olive oil is too much for me so I just put a Tbs or so in the pan and that was plenty to brown the chicken. I used homemade marinara sauce which made a very delicious dish!
This was a great tasting recipe. My only comment is you don’t need 4 cups of panko bread crumbs. I made 6 breast and didn’t even use 2 cups.
This was fantastic! Like other reviewers, I mixed 1/2 panko with 1/2 italian seasoned bread crumbs. I also seasoned my flour with pepper and garlic salt. I didn't measure my oil and I also added some butter and I pan fried 1-2 min/side. I sprayed my dish, then put some tomato and basil spaghetti sauce on the bottom of the dish, covered with the chicken, covered with sauce and covered with shredded italian cheese mixture and baked for 15 minutes. Everyone loved it. Kids gobbled it up and husband said to add it to the rotation!
I was able to easily modify the recipe to make it gluten free. The result was absolutely delicious. I used Bob's Red Mill general purpose GF flour and Kellogs corn flake crumbs.
Dang - this was excellent!!! I made it on the fly and it was so good - I highly recommend this recipe. I have no additions or deletions - just so good the way it was! Will definitely make it again and again and again! Thank you for sharing this!
I can't argue with the recipe results. The dish was amazingly delicious. However, there are a couple of things that don't add up with the recipe. #1) It calls for 4 cups of bread crumbs. This is WAY too much. You need 1.5-2 cups tops. #2) The ingredients list calls for 1/2 cup of tomato sauce, however, the recipe directs to put 1/3 cup of sauce on each chicken breast (4 breasts). The math doesn't quite add up here. Good thing I bought some extra tomato sauce. Again, however, the dish turned out wonderfully delicious .
okay _ i am totally confused... people keep talking about a video, but the video is for a totally different recipe, which I have made and love. This recipe is fried and then baked?? am I crazy?? Giving it a five star as written, even though it is still in the oven, did add a bit o worchestershire to the egg as someone mentioned. and have a lot of panko /parmesan mixture left that I must throw out - next time will use less and waste less.
Delish! I HIGHLY recommend watching Chef John's video that goes along with this recipe. I don't think mine would have come out as well if I hadn't. There are some extra tips there and it's nice to see what each step looks like. To those having trouble with it getting soggy, I think the trick is to not cover the whole thing with sauce, just spoon a little on top (again, watch the video!) Only changes I made were to add garlic powder with the salt and pepper in step 2, and spooned a line of pesto down the middle of each piece instead fresh basil. Also I just eyeballed most of the amounts. As others have mentioned the some of the quantities listed may be less or more than you actually need. Served with simple noodles (with butter, olive oil, garlic, parsley) and a green salad. This is definitely a repeater!
Well my husband is Italian and it is hard to put anything in front of him that isn't pretty authentic italian food, but this was a keeper he loved it. I served it with some pasta and a little extra sauce, I didn't have fresh basil but sprinkled a little dried basil on each breast but other than that followed the directions and it was quick, easy and delicious !!!
This was awesome. My wife wanted to make some Chicken Parm, but I as the cook in the family said no, I'll do it. I followed the directions pretty much except I added a little more of each cheese and made it with Marinara Sauce from this site. My wife was very happy and we all thought it was better than we've had at some Italian restaurants. Will definitely be making this again.
My husband said it is a keeper. Every time we go out to eat and Chicken Parmasiano is on the menu he gets it. Because I never found a good recipe, until now. I love the idea given about how to flour the chicken. Good suggestion so flour is not wasted. I don't agree with the amount of Panko to use. I had a lot left over. I suggest using about 3/4 cup to 1 chicken breast. The chicken was moist and crunchy. The cheese was the right combination and amount. I will be passing this onto others I know that enjoy chicken. Yummy!!
I followed this recipe to a T...and it came out delicious, considering its my first chicken parmesan ever. My family loved it. Thanks Chef John
We can never go wrong with Chef John's recipes. This is absolutely delicious, John, thanks. I prepared a homemade tomato sauce at 9am because I just knew this recipe would be worth it. If you're in for the long haul, I suggest you follow this to a T because the way it is prepared from start to finish creates an incredible result. Textures, oh my! Love love love it. And my family agrees.
Easy and delicious. Be sure to pound out the chicken and season the bread crumbs to taste..... Kids loved it too!
Restaurant quality! Best chicken parmesan I've ever had, and really easy. I always worry about my chicken being dry and tough or not cooked all the way but they came out juicy and delicious. I made garlic pasta to go with it, and used the oil from frying the chicken to fry the garlic/mix with the pasta and it was seriously better than you can get at a restaurant. Thank you Chef John!
We just finished eating this, and wow it was great. It takes a little work but it sure is worth it! My husband actually ate two helpings. I have made other Chef Johns recipes and haven't had a bad one yet. Please keep them coming.
I have made this twice, and it comes out perfect! I've had to use more egg.. maybe it's because my chicken breasts are so large I have to butterfly them. This is my favorite chicken parm by far!
Made this recipe Sunday night...talk about delicious! !!! This was my first time making. This recipe is the best way to make it delicious and succulent. My family love it. Will make again.
I had chicken thighs, omitted the pounding, and used seasoned Panko crumbs. I mixed the eggs in one bowl, flour in another, and lastly the cheesed seasoned Panko. Then straight into the crockpot on high (I started at 1:30) when done I heated the sauce separately and then on a nice bed of Angel Hair Pasta I spooned out the sauce per pc, layered the cheese......and viola' !! With salad and your favorite bread...mmmmmmmm
It was very good even though I didn't have the provolone cheese. Next time I make I will get the provolone. The 4 cups Panko was way too much. Don't know why the recipe calls for sooooo much & same with olive oil way too much.
Very delicious parm chicken. Had to use what was on hand, Italian panko, spaghetti sauce, and Italian seasoning instead of basil. Turned out nice and crispy with flavorful, moist chicken. Don't over brown on the stovetop because it will brown a lot in 450 deg. oven. The whole family loved it!
I needed to make some changes, then it was DELICIOUS! Here are just some suggestions that you may want to follow... 1. I used 1 cup of bread crumbs and still had some left over (four cups is far too much, 2. You really only need 1/2 cup of olive oil to cook the chicken. 3. When cooking with basil it is always better to use dried basil, because fresh basil loses its flavour (sorry, flavor in U.S.) when cooked. 4. I used Marinara sauce, and did not add any salt (there was enough salt in the sauce and bread crumbs. 5. It should be more clear in the recipe that you actually need (in total) 1 1/3 cups of sauce (1/3 cup for each piece of chicken), not 1/2 cup, as listed at the beginning (confusing). Hope this helps, JC
I have made this. All you need are cutlets so there is no need for pounding. That is how the chicken gets thin to Cutlet stage anyway. It is good with pasta. Great dish.
Great recipe. Made this last night for myself and the family. My husband cleaned his plate! Will definitely be making this again!!
DREAM COME TRUE !!! I always wanted to make Chicken Parmesan. I thought it would be too difficult. IT IS NOT !! Recipe asks for 4 cups of Panko bread crumbs. I bought Progresso Brand Panko bread crumbs. There is about 3 cups in a box, there was more than enough to do all 4 breasts. When putting together the chicken Parmesan.... I used double to triple the cubed mozzarella cheese. I guess it probably depends on the size of your chicken breast. I did not have provolone ... So left it out. I used fresh grated Parmesan for the topping. Also used more than double recipe suggestion. I used dried basil. I made Marinara sauce ( Best Marinara Sauce Yet by Jackie) to go alongside the chicken Parmesan. It was absolutely delicious !!!
I've made this recipe about ten times now. It's one of my family's favorite! This last time I made enough to have a second meal. Re-heated it in the oven added extra cheese and sauce, and it's almost as good as the first time. Chef John is the bomb!
My family loved this!! I had to use shredded mozzarella and dried basil, and it still turned out beautifully. Also, I only had seasoned bread crumbs, however I just bought a box from the store and plan on making this again in the near future! Fantastic!! :)
delicious...the chicken does not get mushy.
Made this for dinner last night. It was awesome! Thanks for sharing
Amazing! I have made this several times now and it is soooooooo good! I have even made egg plant Parmesan with the same recipe....minus the chicken of course!
So easy! Made it for a dinner party and everyone loved it. I had to send everyone home with a printed copy of the recipe :)
Awesome recipe! I used panko in with the bread crumbs, tastes even better!
Let me tell you something ... this is by far the BEST recipe I have ever tried!! I added a twist though, using Alfredo sauce instead of the traditional red sauce. OMG! My wife went ballistic and made me promise to make this many more times! I also graded some fresh Pecorino to the recipe, and that made the difference when I browned the chicken. YUMMY!!
Fantastic! I made it just as the recipe says and it turned out so delicious!
I've never seen Chicken Parmesan made with a tomato sauce or all that extra melty cheese. The version I've made for 40 years is really just chicken coated with a parmesan bread crumb mixture and sauteed until browned (not necessarily crispy). The drippings is the sauce. This version was more like eggplant parmesan, which itself is sort of a lasagna. Good, but not what I expect.
I did not care for this recipe.Took 1 hour 20 mins.t0 make and the top came out too brown from the oven from the oil on it. It smoked up the oven and kitchen. I used expensive organic chicken and the best of cheeses. Will NOT try to make this again. Will just order in restaurant instead. My first try and last try on this one.
The first time I made this, my husband LOVED IT!!! Better than at the restaurant! Thank you so much for sharing this recipe!
I've been meaning to praise this recipe for a while now but always seem to forget. I always thought I made a good chicken parm, but this recipe is even better. The combination of the three cheeses and fresh basil on top is awesome! I still use italian seasoned breadcrumbs instead of panko (personal preference). I have reduced the amount of my sauce that I put on top, per directions in this recipe, and this chicken parm just comes out perfect every time! Kudos to Chef John, again!
Followed the recipe exactly...delicious. Is definitely a keeper!
Yum!! First time making this was a success. My family was shocked and thought I turned into a chef! Great recipe and easy to follow. Will definitely make again.
Made this tonight and it was fantastic!!!!! I had seconds and considered thirds. I will make this again when I have company over and it will knock their socks off like it did mine.
Followed recipe implicitly...loved it.
The recipe was easy to follow and turned out beautifully. I added a nice salad with it and some bread sticks. The EAT was on!!! The chicken was excellent. This is a recipe that I will make again and again.
For starters, I found this recipe to be incorrect. You only need 2 cups of Panko (otherwise, you are wasting 2 cups), and a half cup (at most, 1/3 may be closer to what is necessary) of olive oil. The recipe could use more flavor, my recommendation is to add some itlalian seasoning and garlic to the Panko, or to the tomato sauce. The chicken was quite tender and juicy, just not enough flavor.
Made this last...followed directions exactly. Was beyond wonderful. Hubby licked the plate. Served with salad & fresh brocilli & a Chardonnay wine. Will definitely make again...YUM!!!! Thanks for sharing, Chef John.
I tried this recipe for dinner last night. The only change I made was I used dried basil because I didn't have fresh basil. My family absolutely loved it! Sometimes, my kids can be very picky eaters. They were all asking for seconds! I served it with angel hair pasta. The chicken had just enough sauce and was not drowned in it and mushy. It was very crispy on the outside and juicy on the inside. I had never tried the panko bread crumbs before. Very tasty! I used the seasoned kind. I think the recipe called for a little too much though, because I ended up throwing so much of it away. I also think it called for a little too much olive oil. The chicken had just enough cheese and was not overloaded. All the ingredients went well together. I would advise people to watch the video first. It really helps. The preparation was easy, but a little time consuming. I would save it for a Friday or Saturday night (for families with kids) or for a special occasion. It is definitely a keeper and I will be making it again! Thanks Chef John!
I never cared for chicken parmesan at restaurants, but I thought this recipe sounded good so I gave it a try & I'm glad I did! I used less than 1/3 C. of pasta sauce on each breast because I don't like them swimming in sauce & it worked out great. This is a great recipe for easy weeknight dinners, yet tasty enough for company, just a great tasty recipe! Thanks for another winner Chef John!!!!
Perfectly delicious!!! So moist and easy to make. Didn't even use three cups of bread crumbs, (a lot was thrown away when done). I used dry basil because it was on hand, spaghetti sauce, and didn't measure much of anything. I did follow the oven directions though. Will make again.
Do not! Put your cheese on the chicken and then bake for 15-20 minutes, the cheese WILL burn and set off your smoke detectors lol cook your chicken for the required time and put your cheese on the last 5 minutes or so just to melt it.
Delicious and easy! I didn't have provolone on hand or panko bread crumbs, so I just used my Italian seasoned bread crumbs with Parmesan mixed in and shredded mozzarella with some grated Parmesan and dried basil on top. My husband and 13 yr old son loved it! My son said, "Where did you get this recipe?!" I served it with sautéed broccoli and red peppers with a little marinara sauce mixed in.
After reading the reviews I tried this recipe, using a few suggestions. I split my chicken breasts in half and pounded them to flatten. I brushed them with whipping cream instead of egg. For the coating I used 1 1/2 cups panko mixed with 1/2 cup grated Parmesan and 1 Tbsp Italian seasoning. It didn't need extra salt. The coating was the perfect amount for 6 large breasts (12 halves). I fried them quickly using a generous amount of olive oil and butter, replenishing after each batch, but it was no where close to 1 cup of oil. I placed the cutlets in 2 buttered 8x12 dishes, topped with a large spoonful of pasta sauce and then a handful of grated of mozzarella. I used approc 3/4 C sauce and 250g cheese. I baked uncovered at 350 for 15 min. I wouldn't bake any longer - they came out perfectly. Crispy, juicy and tender. Thank you Chef John!
Delicious, I baked and broiled instead of the frying pan. & I used regular sliced provolone & shredded mozzarella because I don't have fancy cheese around and it was AMAZING.
Great recipe. The only thing I would do differently is the bread crumbs. You definitely do not need 4 cups. 2 cups would be plenty.
Took a while to make but was worth it in the end! The only reason I didn't give this five stars was because it was lacking the bold flavor I thought it would have.
Very tasty as written, used gluten free ingredients and it still tasted great
This recipe is FANSTASTIC! This was our 1st time making chicken parmesan and it won't be our last. The chicken turned out juicy and flavor was incredible. I'm so glad we found this recipe!
A little bit of work but the results are well worth it! I prepared gluten free and it was delicious. Did not need nearly the amount of bread crumbs specified (1-2 cups needed)
It's one of our favorites. There are a LOT of breadcrumbs left after you bread the chicken however. I hate wasting food so once the chicken was transferred to the baking dish I threw the leftover breadcrumb Parmesan mixture into the pan I'd browned the chicken in with a little extra oil and browned them up so once the chicken came out of the oven I sprinkled the browned breadcrumbs on top for a crunchy coating. Very delicious texture profile
Every time I make this, I’m told “this is the best chicken parm I’ve ever had!!” I love it, it’s just too good!
Finally! A great Chicken Parmesan recipe that is easy and tastes like it does in restaurants! My only tweak is I add Italian seasoning and garlic salt to the chicken before coating it in flour. Tastes great every time!
So easy to prepare & remember to use good ingredients.