Chicken Parmigiana

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This is probably my dad’s favorite dish of all time – and probably mine too. And who can blame us? There’s something classically delicious about italian fried chicken smothered in cheese and tomato sauce on top of a bed of pasta… Not quite as romantic sounding as chicken parmigiana, hmm? Still, a classic, and thus one of the first I had to make for the blog.


Chicken Parm


  • chicken breasts
  • 1 cup italian style breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 1/2 cup flour
  • 2 cups + 2 Tbsp. buttermilk
  • 2 cups shredded mozzarella cheese
  • 2 cups marinara or tomato sauce
  • 8 oz. angel hair pasta (or thin spaghetti)
  • oil for frying


  1. Pound out chicken breasts until they're about 1/2" thick.
  2. Soak chicken breasts in buttermilk for at least 20 minutes, or in the refrigerator up to 12 hours.
  3. Combine breadcrumbs, parmesan cheese, and flour in a large bowl or plate with deep edges. Add 2 Tbsp. buttermilk and stir - it should be clumpy.
  4. Wipe excess buttermilk from chicken before breading. Place 1 breast at a time in breadcrumb mixture and press gently, then flip it and repeat until it's completely coated.
  5. Heat a few inches of oil in a pan with deep edges over medium heat. Fry breasts for 3 - 5 minutes per side.
  6. Place fried chicken in a baking dish and cover with tomato sauce and cheese. Bake at 350° for 10 minutes.
  7. Serve over a bed of hot pasta.
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