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Chicken Parmesan – All you baby cows can relax!

Food.Wishes's picture
The main problem I have with the version served in most restaurants is that they drown the chicken in so much sauce and cheese, that it ends up being a big soggy chicken/cheese clump.
  Boneless skinless chicken breasts 4
  Panko japanese style bread crumbs 4 Cup (64 tbs)
  Grated parmesan 3⁄4 Cup (12 tbs)
  Grated provolone 1⁄2 Cup (8 tbs)
  Fresh mozzarella 4 Ounce
  Pepper red flakes To Taste
  Olive oil 1 Cup (16 tbs) (For frying)
  Prepared tomato sauce 1⁄2 Cup (8 tbs) (high-quality)
  Fresh shredded basil/Pesto 1⁄4 Cup (4 tbs) (or dried Italian herbs of your choice)
  Salt To Taste
  Pepper To Taste

For recipe directions, please refer to the video.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
I don’t put any sauce under the chicken cutlets, just a little bit on top, so the breading stays relatively crisp. If you like a lot of sauce, fine, serve it along side when the dish is served. I also actually use some Parmesan cheese! Most versions of this only use mozzarella; I’m going with a delicious mixture of fresh Mozzarella, tangy Provolone and “real” Parmesan.

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Average: 4.5 (9 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1140 Calories from Fat 652

% Daily Value*

Total Fat 74 g113.1%

Saturated Fat 17 g85.1%

Trans Fat 0 g

Cholesterol 145.2 mg48.4%

Sodium 915.7 mg38.2%

Total Carbohydrates 49 g16.4%

Dietary Fiber 2.8 g11.3%

Sugars 4.1 g

Protein 68 g135.8%

Vitamin A 11.3% Vitamin C 10.7%

Calcium 47.4% Iron 11.7%

*Based on a 2000 Calorie diet


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Chicken Parmesan – All You Baby Cows Can Relax! Recipe