classic chicken parmesan

Classic Chicken Parmesan

A classic Italian dish for your Sunday dinner! 
Course Main Course
Cuisine Italian
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 6 servings
Author Tina


  • 3 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 4 eggs, whisked and beaten
  • 1 cup Italian seasoned breadcrumbs
  • 1/2 cup Italian 6-cheese shredded cheese, or fresh grated Parmesan
  • 1/4 cup Italian 6-cheese shredded cheese, or fresh grated Parmesan
  • 6-8 slices Provolone cheese
  • Clarified butter, and olive oil for frying
  • 1 recipe Tomato Butter Onion Sauce see Basics category


  • Cut boneless, skinless chicken breasts in half vertically. Pound chicken breasts into about 1/4-inch cutlets. 
  • Mix flour, salt, pepper, and garlic powder in to a shallow dish. In another bowl, whisk and beat the eggs. In a third shallow dish, mix together the breadcrumbs and 1/2 cup of cheese. 
  • Dip each cutlet in flour, then egg, and finally the breadcrumb mixture. Set aside to make clarified butter. Microwave butter until melted and then skim the fats off the top. 
  • Preheat a large fry pan, and fry each breaded cutlet in clarified butter and olive oil about two minutes on each side. Remove to baking pan or baking sheet. 
  • Top each cutlet with shredded Italian blend cheese or Parmesan, then sauce, and then sliced Provolone.
  • Bake in a 400-degree oven for about twenty minutes or until done. 


Serve immediately. Can be stored in the refrigerator for up to one week. 


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg