Chicken Parmesan
One of the best meals my family loves is Chicken Parmesan.
These are tender cutlets with sauce and tons of melted cheese, so simple to make, and always asked for on my oldest son Chad's birthday every year.
There is so much controversy where Chicken Parm originated.
Here are some fun facts to ponder.
Chicken Parmesan started way back with Eggplant Parmigiana in Campania and Sicily in Italy.
You deep fry the eggplant and then add cheese and tomato sauce and viola, eggplant parmesan was born.
A much less expensive version that started out in Italy back in the old days, when families stretch their budgets and meat was hard to afford.
Baked to perfection, the eggplant even became a famous hoagie.
At some points, cooks in North America, and other regions of the world with large Italian immigrant populations realized that chicken would be an excellent alternative to the eggplant and Chicken Parmigiana was born.
In America, the dish became popular around 1958, and the “New York Times” first featured a recipe in 1962.
This dish continues to be one of my families favorite.
The Italian sauce, mozzarella melted over a delicious fried chicken cutlet is divine and leftovers are great too.
This is certainly a true classic Italian American dish.
This is the way mom made it. Served with angel hair pasta on the side.
Scroll down to the recipe card for this full recipe
Other regions of the world have embraced the dish differently.
It’s considered a bar staple in Australia.
It makes a plain burger second on a list of great bar foods, and the Aussies serve it with salad and chips.
In England, it’s called Parmo and it’s served with a béchamel sauce.
You make milanesa a la napolitana in Argentina.
It’s traditionally made with beef, but can be substituted with chicken. It can be topped with bacon, ham or egg and served with fries.
Seeing how popular chicken parmesan is around the globe, parts of the world would instantly make you realize how delicious it must be.
Check out some of my other recipe for delicious chicken dishes below.
My mom made chicken often all different ways.
Most of the time we would have chicken in a stew form or cutlets with lemon on them.
Italian American restaurants almost always have this on their menus.
My family even orders it out at times, when were are all out to dinner, it was nothing like my mom's recipe and hers is addicting in flavors.
An even a better reason to make this dish, the leftover chicken cutlets fried or baked, will make a great submarine sandwich with melted mozzarella cheese and another whole fabulous meal.
One of my families favorite dishes I make is this Chicken Parmesan with Marinara Sauce.
We love the simple sauce and this chicken parm baked with melted mozzarella.
The sauce is so fresh tasting and delicious over spaghetti or angel hair pasta.
We love using fresh plum tomatoes and make marinara sauce, it really compliments this dish.
Although this is an Italian American dish as a copycat of the eggplant dish, it's very popular here in America for sure.
In Italy, chicken dishes are often separated from the pasta on the plate and not with traditional pasta sauce on top.
We love this dish with it's melted cheesy goodness and fresh tomato sauce.
It's a hearty delicious Italian American dish that everyone asks for time and time again.
As with most Italian-American cuisine, chicken and veal parm probably came about as a way to show how much more Italian immigrants could suddenly afford in the New Country.
In Italy, most families were raised on cheap foods like beans, polenta and black bread in brine. (You won't find that at your local Olive Garden)
After all, meat and pasta were expensive back in those days, grandma called the great depression.
Instead of veal or chicken, (you will most likely only find eggplant in Italy ), or at least southern Italy, is melanzane alla parmigiana, or what we know (roughly) as eggplant parm — which again is eggplant fried and layered with tomato sauce, mozzarella, and parmesan, then baked.
Using meat instead, and throwing it on top of pasta, was an invention of Italian immigrants in the United States and Canada.
Chicken Chickpeas in Sauce over pasta
Chicken Chili Cannelini
Rosemary Chicken
Italian Baked Chicken
Italian Cacciatore
Turkey Pot Pie
Beer Roasted Paprika Chicken
Bundt Pan Chicken Roasted
Tip:
IF you're a fan of Italian food, this will be your new favorite recipe.
Chicken Parmesan is a staple in our home, this is a spot on the perfect recipe.
Give it a try and let me know what you think, enjoy mom's recipe from our house to yours.
These are tender cutlets with sauce and tons of melted cheese, so simple to make, and always asked for on my oldest son Chad's birthday every year.
There is so much controversy where Chicken Parm originated.
Here are some fun facts to ponder.
Chicken Parmesan started way back with Eggplant Parmigiana in Campania and Sicily in Italy.
You deep fry the eggplant and then add cheese and tomato sauce and viola, eggplant parmesan was born.
A much less expensive version that started out in Italy back in the old days, when families stretch their budgets and meat was hard to afford.
Baked to perfection, the eggplant even became a famous hoagie.
At some points, cooks in North America, and other regions of the world with large Italian immigrant populations realized that chicken would be an excellent alternative to the eggplant and Chicken Parmigiana was born.
In America, the dish became popular around 1958, and the “New York Times” first featured a recipe in 1962.
This dish continues to be one of my families favorite.
The Italian sauce, mozzarella melted over a delicious fried chicken cutlet is divine and leftovers are great too.
This is certainly a true classic Italian American dish.
This is the way mom made it. Served with angel hair pasta on the side.
Scroll down to the recipe card for this full recipe
The Many Kinds Chicken Parmesan Worldwide
Other regions of the world have embraced the dish differently.
It’s considered a bar staple in Australia.
It makes a plain burger second on a list of great bar foods, and the Aussies serve it with salad and chips.
In England, it’s called Parmo and it’s served with a béchamel sauce.
You make milanesa a la napolitana in Argentina.
It’s traditionally made with beef, but can be substituted with chicken. It can be topped with bacon, ham or egg and served with fries.
Seeing how popular chicken parmesan is around the globe, parts of the world would instantly make you realize how delicious it must be.
Check out some of my other recipe for delicious chicken dishes below.
Mom's Recipe
My mom made chicken often all different ways.
Most of the time we would have chicken in a stew form or cutlets with lemon on them.
Italian American restaurants almost always have this on their menus.
My family even orders it out at times, when were are all out to dinner, it was nothing like my mom's recipe and hers is addicting in flavors.
An even a better reason to make this dish, the leftover chicken cutlets fried or baked, will make a great submarine sandwich with melted mozzarella cheese and another whole fabulous meal.
Chicken Parmesan A Family Favorite
One of my families favorite dishes I make is this Chicken Parmesan with Marinara Sauce.
We love the simple sauce and this chicken parm baked with melted mozzarella.
The sauce is so fresh tasting and delicious over spaghetti or angel hair pasta.
Fresh Tomato Sauce
We love using fresh plum tomatoes and make marinara sauce, it really compliments this dish.
Although this is an Italian American dish as a copycat of the eggplant dish, it's very popular here in America for sure.
In Italy, chicken dishes are often separated from the pasta on the plate and not with traditional pasta sauce on top.
We love this dish with it's melted cheesy goodness and fresh tomato sauce.
It's a hearty delicious Italian American dish that everyone asks for time and time again.
Confusing in Italy with Americans
As with most Italian-American cuisine, chicken and veal parm probably came about as a way to show how much more Italian immigrants could suddenly afford in the New Country.
In Italy, most families were raised on cheap foods like beans, polenta and black bread in brine. (You won't find that at your local Olive Garden)
After all, meat and pasta were expensive back in those days, grandma called the great depression.
Instead of veal or chicken, (you will most likely only find eggplant in Italy ), or at least southern Italy, is melanzane alla parmigiana, or what we know (roughly) as eggplant parm — which again is eggplant fried and layered with tomato sauce, mozzarella, and parmesan, then baked.
Using meat instead, and throwing it on top of pasta, was an invention of Italian immigrants in the United States and Canada.
More Recipes You May Like
Chicken Chickpeas in Sauce over pasta
Chicken Chili Cannelini
Rosemary Chicken
Italian Baked Chicken
Italian Cacciatore
Turkey Pot Pie
Beer Roasted Paprika Chicken
Bundt Pan Chicken Roasted
Tip:
- Use Italian flavored bread crumbs and add grated cheese to them for more flavor
- Saute the chicken first to get crispy then bake for best results
- Make fresh plum tomato marinara sauce recipe for the freshest taste
- Only use whole milk mozzarella of good grade melting cheeses
- Any kind of pasta is fine to use whatever you prefer
- Make your pasta to package instructions
- You can also serve this with baked potatoes, rice or vegetable medleys for side dishes
Ingredients You Will Need
- boneless skinless chicken breasts
- Salt and freshly ground black pepper
- all-purpose flour
- salt, pepper, garlic powder, and oregano
- eggs
- Italian flavored bread crumb
- grated cheese
- canola or vegetable oil
- fresh mozzarella, thinly sliced
- Fresh basil or parsley
- fresh or store-bought marinara sauce
- Optional: add 1/4 cup burgundy wine
Pin for later
A Tasty Delicious Dish!
IF you're a fan of Italian food, this will be your new favorite recipe.
Chicken Parmesan is a staple in our home, this is a spot on the perfect recipe.
Give it a try and let me know what you think, enjoy mom's recipe from our house to yours.
Take a Quick Peek of my Chicken Parmesan Video
Yield: 6
Chicken Parmesan
prep time: 26 Mcook time: 44 Mtotal time: 70 M
This is an old recipe mom made for Chicken Parmesan. The chicken is fork tender topped with marinara sauce and melted mozzarella cheese.
ingredients:
- 4 boneless, skinless chicken breasts, sliced lengthwise in half
- Salt and freshly ground black pepper
- 2 cups all-purpose flour, mixed and seasoned 1/2 teaspoon each with salt, pepper, garlic powder, and oregano, place in a zip lock bag
- 2 large eggs, beaten with 2 tablespoons water
- 2 cups Italian flavored bread crumb
- 1/4 cup grated cheese mixed into the bread crumbs
- 1 cup canola or vegetable oil (you can mix some olive oil with either one as well)
- 1 pound fresh mozzarella, thinly sliced
- 1/4 cup freshly grated Parmesan for the top
- shredded mozzarella cheese
- Fresh basil or parsley leaves, for garnish
- 4 cups or more fresh or store-bought marinara sauce CLICK HERE FOR RECIPE
- Optional: add 1/4 cup burgundy wine to the sauce mix together and pour around the chicken.
instructions:
How to cook Chicken Parmesan
- Preheat oven to 400 degrees.
- Cut chicken in 1/4 thick slices, using a meat pounder, thin them slightly. Dredge each breast in the seasoned flour, dip in egg back into egg then into the bread crumb mixture.
- Add chicken to hot oil and brown on both sides.
- Fry until golden brown on both sides around 2 minutes on each side or longer.
- .Transfer to a baking pan that's around 2 inches deep. I line with tin foil and spray with cooking oil.
- To each chicken breast spoon some tomato sauce on top, sprinkle generously with shredded mozzarella, a little fresh or dried parsley and oregano and about a tablespoon of Parmesan on top of each piece.
- Bake in the oven until the chicken is cooked through and the cheese is melted, about 15 minutes on 400 degrees.
- Remove from the oven and garnish with basil or parsley leaves. Serve with Angel hair, linguine or pasta of your choice.
- Optional: You can bake these chicken cutlets after coating instead of frying if you want to cut calories. , Lay the coated chicken on parchment paper, drizzle lightly with extra virgin olive oil and bake until crispy around 35 minutes on 400 degrees. Then take out top with sauce and cheese and return to oven until cheese melts.
Calories
450
450
Fat (grams)
29
29
Sat. Fat (grams)
14
14
Carbs (grams)
12
12
Net carbs
9
9
Sugar (grams)
10
10
All information is based on the calories information online, I am not a dietary doctor and if there is any discrepancy, I am not liable for this information.
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Don't Forget the Marinara Sauce Recipe to Try Click Here
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