Crispy Parmesan Chicken Recipe
Crispy Parmesan Chicken Recipe photo by Taste of Home

Crispy Parmesan Chicken Recipe

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FOR US, chicken breasts prepared this way is a nice reminder of when abalone was found in markets and menus on the West Coast. These days, abalone is scarce, so my son discovered a way to prepare chicken to resemble our favorite food. It's a wonderful, simple recipe. —Marian Platt, Sequim, Washington
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings


  • 2 boneless skinless chicken breast halves
  • 1 egg
  • 3 tablespoons grated Parmesan cheese
  • 3 tablespoons finely crushed saltine or butter-flavored cracker crumbs
  • 1 tablespoon canola oil

Nutritional Facts

1 serving (1 each) equals 277 calories, 15 g fat (4 g saturated fat), 175 mg cholesterol, 298 mg sodium, 5 g carbohydrate, trace fiber, 30 g protein.


  1. Flatten chicken breasts to 1/4-in. thickness. Beat egg in a shallow bowl. In another shallow bowl, combine Parmesan cheese and cracker crumbs. Dip chicken in egg, then coat with the crumb mixture. In a small skillet, cook chicken in oil for 2-3 minutes per side or until juices run clear. Yield: 2 servings.
Originally published as Crispy Parmesan Chicken in Reminisce March/April 1997, p45

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Reviewed Jul. 28, 2014

"Loved the flavor."

Reviewed Oct. 30, 2013

"Chicken Parmesan is one of my favorites. It always sounds so daunting.This is very easy and tastes great. I like to add Italian seasoning to the bread crumbs for extra flavor. These are good as sandwiches. Put it on crusty bread, add some provolone or mozzarella (you could brown it in the broiler) and some sauce. Yummy!"

Reviewed Aug. 24, 2010

"we loved this recipe husband was upset because there wasn't enough for leftovers! Will be making this again real soon."

Reviewed Dec. 12, 2009

"I place the chicken breasts between two pieces of waxed paper and flatten them with a rolling pin. I like this recipe with cracker crumbs, but I've found it more convenient to use packaged breadcrumbs (I like the Italian-seasoned kind). This easy recipe is the basis for all sorts of chicken dishes at my house. I sometimes serve it with spaghetti sauce."

Reviewed Nov. 12, 2009

"This coating made my chicken taste fishy. If you like fish, then it's probably good, but unfortunately I don't. I like the ideas of the saltines and parmesan so I might try it again, but cook it in a little butter instead of oil."

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