Chicken Parmesan

for the Tomato / Marinara Sauce, click here

5 from 1 vote


  • 4 six-ounce Chicken Scaloppini
  • 2 cups All-Purpose Flour seasoned
  • 2 Eggs lightly beaten
  • 2 cups Panko Japanese Bread Crumbs seasoned with herb de Provence
  • 3 tablespoons Regianno Parmesan grated
  • 1 tablespoon Extra Virgin Basil or Extra Virgin Olive Oil


  • Preheat Oven to 375°
  • Place the chicken breast between 2 sheets of plastic wrap.  Flatten to ¼ inch thick.  Or slice them like Chef does on YouTube.
  • Dredge them lightly in the seasoned flour and dip them in the egg mixture, then in the seasoned bread crumbs with the Reggiano.
  • Heat the oil in a non stick skillet.
  • Cook for 2 to 3 minutes on each side until golden brown.


for the Digital Thermometer, click here
for the Silicone Baking Mat, click here
for the Herbs de Provence, click here
for the Basil Olive Oil, click here
Posted in Mains, Recipes
3 Comments » for Chicken Parmesan
  1. Amr Safar says:

    5 stars
    wonderful chief.

  2. Eric Larson says:

    Did not see the ingredients for the Tomato listed

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