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Chicken Parmesan

I’m always in the mood for anything followed by … Parmesan.  Plus, baking the chicken cutlets instead of frying them makes this dish a healthier choice (bonus).


  • 1 lb. chicken breasts (or veal), pounded fairly thin (about 1/3″ thick)
  • 1 cup flour
  • 2 eggs, beaten
  • 2 cups Italian breadcrumbs
  • Olive Oil
  • Robust Red Sauce (approximately 1-2 cups, depending on preference)
  • Mozzarella cheese, grated
  • Parmesan cheese (or Pecorino Romano), grated


  • Prepare your chicken breast by pounding it out and cutting into pieces of desired size (I typically get 7-8 cutlets per pound)
  • Pour the flour, eggs, and breadcrumbs into three separate containers (I use these breading pans – they’re great)
  • Dredge your chicken it the flour (shake off any excess), then dip it in the egg, and finally coat it in breadcrumbs
  • Continue this process with all of the chicken breasts
  • Brush a baking tray with olive oil and place the cutlets onto the tray
  • Generously brush the breaded chicken breasts with olive oil
  • Bake for 20 minutes (10 minutes on each side) at 350°F
  • Remove the chicken from the oven and layer the cutlets on a dish in between paper towels (to blot excess oil)
  • On a clean baking tray, spoon a bit of sauce where you plan on placing each cutlet.  Place the baked cutlets on top of the sauce, cover with desired amount of sauce and top off with equal parts mozzarella and parmesan (or pecorino romano) cheese
  • Put the cutlets back in the oven at 350°F for 10-15 minutes or until the cheese has melted