When I was growing up, our family ate Italian-inspired dishes for dinner several nights a week. My mom would serve up a healthy rotation of Italian comfort foods like spaghetti and meatballs, lasagna (all kinds of ways!) and baked ziti, all accompanied by her homemade tomato sauce.
When I got married and had my own children, I set out to learn how to make all of my favorite Italian-American meals from my childhood and to find a killer chicken parmesan recipe. Once I mastered homemade tomato sauce, I knew I was ready to start adding Italian foods to my meal roster.
Chicken Parmesan is a family favorite and for good reason. This traditional dish consists of breaded, fried chicken (who can resist?) topped with cheese and tomato sauce, and served with pasta. I love it because it’s easy enough to make on a weeknight, yet fancy enough to serve to company. You have to be careful, though, because a few wrong moves and your chicken Parmesan can end up bland, dry, and just plain boring.
To make sure your chicken Parm is anything but dull, follow my step-by-step guide which includes my best tips on how to make yours the ultimate chicken Parmesan!
Ultimate Chicken Parmesan
First, you need to start with the basics. (Psst! This is a great foundational recipe to reference)
You’ll Need
4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs, lightly beaten
1/2 cup milk
1/2 cup breadcrumbs; I prefer panko for extra crispiness, though plain or seasoned work fine
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Your favorite tomato sauce
Oil (for frying)
Step 1: Prepare the chicken
Chicken breasts are the best choice for classic chicken Parmesan. For the chicken to cook evenly, it should as close to even thickness as possible. You can place the chicken between wax paper or plastic wrap and use a mallet to pound it thin or, alternately, slice each breast horizontally to make two thin cutlets. You want the chicken to be right around 1/2-inch thick.
Upgrade to ultimate: Marinate your chicken in buttermilk for several hours before cooking. This will keep your chicken moist and tender. Seriously, buttermilk is the secret ingredient you didn’t know you needed–check out all these amazing ways to use it!
Step 2: Dredge and bread
You will need to both dredge the chicken in flour and coat it with breadcrumbs before frying to get that golden, flavorful, crispy crust that chicken Parmesan is known for. Set up three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with a combination of breadcrumbs, herbs (think oregano, basil and garlic powder) and grated Parmesan cheese. Dredge the chicken in the flour, dip in the beaten eggs, and then finish by coating with the breadcrumb mixture, pressing the coating onto the chicken.
This stage is where bland chicken Parm is made. Make sure to season your flour and breadcrumbs well!
Upgrade to ultimate: If you have the time, make your own fresh breadcrumbs. (Cut a loaf of fresh Italian bread into thick slices, bake at 350°F until crusty, then pulse in a food processor until finely ground.) For ultimate flavor, mix some fresh minced oregano and basil into the breadcrumbs.
Step 3: Shallow-fry
Shallow-frying is a technique in which the food you’re frying is only partially submerged in the cooking oil. Confused about which oil to use? We’ve got you covered. I like to go with a mild oil like canola or vegetable.
To fry, coat the bottom of a large skillet with the oil and heat to 350° to 375°. Fry the chicken in batches for 5 to 6 minutes per side until gorgeously golden.
Upgrade to ultimate: Fry your chicken in a cast-iron skillet. Nothing beats the even heat distribution and temperature regulation that you get from frying in cast iron.
Step 4: Top it off
Now that you’ve got the chicken fried to golden perfection, it’s time to add the finishing touches. Place the fried chicken cutlets in a baking dish, slather with tomato sauce, and finish with plenty of fresh mozzarella cheese and a sprinkle of Parmesan.
Upgrade to ultimate: The best way to take your chicken Parmesan from good to out-of-this-world amazing is by making your own homemade tomato sauce. A homemade sauce will provide a fresh, authentic flavor that simply can’t be beat.
Step 5: Bake and enjoy!
Bake the chicken for 10 to 15 minutes at 400°F or until the cheese is melted and bubbly. I like to add a sprinkle of fresh herbs right before serving for a pop of color and flavor.
Upgrade to ultimate: Complete your menu! Serve your chicken parmesan with an antipasto platter, a side of pasta and some classic garlic bread.
How to Make it Your Own
Looking for more ways to jazz up your chicken Parm? I’ve got a few more ideas up my sleeve!
- Get cheesy. Try incorporating creamy goat cheese, smoked provolone or salty pecorino Romano into your cheesy topping.
- Stuff it. Stuffed chicken is a fun spin on the classic dish. Carefully slice a slit into the chicken and stuff with your favorite thin-sliced Italian meat (think prosciutto, pepperoni or capicola), fresh spinach, or extra cheese before breading and frying.
- Try new toppings. A sprinkle of spinach or even spicy arugula can provide extra freshness and texture.
- Forget the fork and knife. Serve your chicken Parmesan on a toasted baguette, sandwich style!
Get more Italian inspiration with these recipes.
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The Best Ever Lasagna
My brother, Joe, created this lasagna based on our mom’s recipe. It’s a family favorite at Christmas, thanks to the special ingredients that make it magnifico. —Stephanie Marchese, Taste of Home Visual Production Director
Gnocchi with Spinach and Chicken Sausage
Dinner’s easy when I can use ingredients typically found in my fridge and pantry. —Laura Miller, Lake Ann, Michigan
Nana's Italian Roulade
My great-aunt from Sicily taught my mother how to stuff and bake a steak in a jelly-roll style. It’s unique and really special in our family. —Roseanne McDonald, Days Creek, Oregon
Tuscan Grapes and Sausages
This recipe is one of my go-tos when entertaining. It's simple, elegant and you can entertain your guests instead of spending the entire time in the kitchen. It is always a crowd pleaser and everyone always asks for the recipe. The whole pieces of garlic in this dish become so sweet, a lovely complement to the sweet grapes and spicy sausage. I serve this over rustic hand-mashed red potatoes. —Melissa Zienter, Las Vegas, Nevada
Chicken Pesto Meatballs
These tender, pesto-stuffed meatballs get gobbled up in our house. They're short on ingredients, but packed with flavor. I always make a double batch, freezing the other half for a busy night. —Ally Billhorn, Wilton, Iowa
Over-the-Rainbow Minestrone
This colorful soup is vegetarian-friendly and full of fresh flavors from a rainbow of vegetables. You can use any multi-colored pasta in place of the spirals. —Crystal Schlueter, Northglenn, Colorado
Amaretto Ricotta Cheesecake
There's a good reason why this cherished recipe was handed down to me by a relative. It's a keeper! The amaretto and ricotta make for a truly unique dessert. —Isabel Neuman, Surprise, Arizona
Flounder with Shrimp Stuffing
The delicious shrimp-herb stuffing makes this fish recipe special enough for company. But it really isn’t hard to make, and since our family enjoys fish, we eat it often. —Marie Forte, Raritan, New Jersey
Homemade Alfredo Sauce
When I found out I had celiac disease and couldn't have fettuccine Alfredo, I was determined to figure out a way to re-create it. This has now become one of my most requested dishes. I use gluten-free multigrain pasta, but you can use any style of pasta. —Jackie Charlesworth Stiff, Frederick, Colorado
Contest-Winning Chicken Cacciatore
My husband and I own and operate a busy farm. There are days when there's just no time left for cooking! It's really nice to be able to come into the house at night and smell this wonderful slow cooker chicken cacciatore. —Aggie Arnold-Norman, Liberty, Pennsylvania
Mom's Italian Bread
I think Mom used to bake at least four of these tender loaves at once, and they never lasted long. She served the bread with every Italian meal. I love it toasted, too. —Linda Harrington, Windham, New Hampshire
Italian Herb-Crusted Pork Loin
I like to change things up during the holidays with pork loin recipes that incorporate my favorite herbs and veggies. This showpiece dish really dazzles my family. —Kim Palmer, Kingston, Georgia
Creamy Italian Chicken
Italian salad dressing mix is like a secret weapon for adding flavor to this creamy chicken dish. Served over rice or pasta, this Italian dressing chicken is rich, delicious and special enough for company. —Maura McGee, Tallahassee, Florida
Cherry Tomato Salad
This recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's one of my favorite cherry tomato recipes, especially at cookouts. —Sally Sibley, St. Augustine, Florida
Marinated Olive & Cheese Ring
We love to make meals into celebrations, and antipasto always kicks off the party for Italian dinners. This one is almost too pretty to eat, especially when sprinkled with pimientos, fresh basil and parsley. —Patricia Harmon, Baden, Pennsylvania
Italian Sprinkle Cookies
Of all the Italian cookie recipes I make, this is my favorite. These sprinkle cookies take some time, but, believe me, they are well worth it! My husband and I used to operate an Italian-American restaurant, and this recipe goes back generations. —Gloria Cracchiolo, Newburgh, New York
Spinach Chicken Manicotti
Pepper and nutmeg spice up the rich sauce in this hearty pasta dish. I made this for my boyfriend on our first Valentine’s Day. It was a big success—now we're married! —Amy Luce, Dallas, Texas
Spicy Shrimp & Penne Pasta
I created this creamy pasta dish when I needed to use up some marinara. Red pepper flakes give it a little heat, which my family loves. It's super versatile, so try it with chicken, or simply stir in some fresh basil, too. —Lorri Stout, Gaithersburg, Maryland
Tuscan Sausage & Bean Dip
This is a spinoff of a Mexican dip I had once. The original was wicked good, but since I was going through an "I’m-so-over-Mexican-dip" phase, I decided to switch it up. Take it to a party—I'll bet you no one else will bring anything like it! —Mandy Rivers, Lexington, South Carolina
Cherry Tomato & Basil Focaccia
When I had 80 pounds of tomatoes, I got creative incorporating them into meals. Sometimes I slice this loaf into squares to make sandwiches with fresh mozzarella cheese and deli meats. —Katie Ferrier, Houston, Texas
Italian Pasta Bake
I love to make this pasta bake whenever I need to bring a dish to pass. Fresh tomatoes add a nice touch that's missing from most other meat, pasta and tomato casseroles.—Karla Johnson, East Helena, Montana
Spicy Seafood Stew
The hardest part of this quick and easy recipe is peeling and dicing the potatoes—and you can even do that the night before. Just place the potatoes in water and store them in the refrigerator overnight to speed up assembly the next day. —Bonnie Marlow, Ottoville, Ohio
Bacon and Fontina Stuffed Mushrooms
What's better than lots of bacon and cheese in a mushroom cap? Yum! They'll be a hit with your guests, too. —Tammy Rex, New Tripoli, Pennsylvania
Cheesy Spinach-Stuffed Shells
This is my own personal recipe. I'm very proud of it because I am still a beginner cook and it was the first recipe I created. You can adjust it to your liking by doubling the spinach or adding some meat. —Laci Hooten, McKinney, Texas
Herbed Bread Twists
A blend of herbs and a special shape dress up ordinary frozen bread dough in my unbelievably easy recipe. —Deb Stapert, Comstock Park, Michigan
Vegetable-Stuffed Flank Steak
This colorful beef dish was always a favorite request for birthday dinners while I was growing up. Savory, special and stuffed full of vegetables, it's as tender as the memories it still brings back every time I make it. —Julie Etzel, Tualatin, Oregon
Fig & Almond Cookies
In our family, holiday cookies—like these nutty fig ones—are a big deal. I'm so proud to be passing on this Italian tradition to my two boys. —Angela Lemoine, Howell, New Jersey
Tuna Steak on Fettuccine
For something new to do with tuna, I suggest this tangy dish. Although I prefer the marinade on tuna or mahi mahi, it's scrumptious on any fish, grilled, baked or broiled. —Caren Stearns, Austin, Texas
White Bean Soup with Escarole
This escarole and bean soup has become a favorite because it uses kitchen staples, it's packed with healthy ingredients and is a cinch to prepare. If I can't find escarole, I sub fresh spinach at the very end of cooking. —Gina Samokar, North Haven, Connecticut
Penne alla Vodka
This easy and impressive pasta is always on the menu when my husband and I have new friends over for dinner. Years later, they've asked me to make this Penne alla Vodka recipe again. —Cara Langer, Overland Park, Kansas
Holiday Biscotti
A twice-baked Italian cookie, biscotti makes a wonderful "dunker." A pretty way to present a batch is on a seasonal plate arranged in a wagon-wheel fashion. —Libia Foglesong, San Bruno, California
Spinach-Basil Lasagna
In the kitchen, my husband and I like to use classic ingredients in new ways. I came up with this lasagna one day and haven't made another type since. We love it! —Charlotte Gehle, Brownstown, Michigan
Parmesan Asparagus
Nothing could be more simple than this side dish. Since it has just four ingredients, I assemble it in no time, then pop it into the oven for about 15 minutes. It turns out perfect every time. —Mary Ann Marino, West Pittsburgh, Pennsylvania
Chicken Marsala with Gorgonzola
Chicken topped with melting Gorgonzola is quick enough for weeknight cooking but also elegant enough for a dinner party. We live near the Faribault, MN, caves that are used to age the lovely AmaBlu Gorgonzola cheese, so this is a favorite for us. —Jill Anderson, Sleepy Eye, Minnesota
Italian Mushrooms
Only four ingredients create a rich and flavorful side dish that we love to eat with beef and mashed potatoes. —Kim Reichert, St. Paul, Minnesota
Rosemary Chicken with Spinach & Beans
With two young boys constantly on-the-go, I’m always looking for ways to simplify meals. This recipe uses just one skillet, making it a cinch to prepare dinner for a hungry family in half an hour. —Sara Richardson, Littleton, Colorado
Artichoke Caprese Platter
I dressed up the classic Italian trio of mozzarella, tomatoes and basil with marinated artichokes. It looks so yummy on a pretty platter set out on a buffet. Using fresh mozzarella is the key to its great taste. —Margaret Wilson, San Bernardino, California
Cod with Hearty Tomato Sauce
My father made up this sweet, flavorful recipe for my mother when he took over the cooking. We serve it with whole wheat pasta or brown rice. —Ann Marie Eberhart, Gig Harbor, Washington
Italian Sausage Bruschetta
Sometimes I garnish each slice of this bruschetta with a sprig of fresh basil. —Teresa Ralston, New Albany, Ohio
Spicy Sausage Soup with Tortellini
This soup is such a family treasure, both my daughters asked for the recipe when they moved out on their own. I cook the tortellini separately, but you can let it plump up in the soup broth, too. —Cynthia Krakowiak, Langhorne, Pennsylvania
Arugula Salad with Shaved Parmesan
A mother deserves a beautiful salad that combines her favorite flavors, like fresh peppery greens, golden raisins, crunchy almonds and shredded Parmesan. I put this simple arugula salad together for my mom, and the whole family ended up loving it! —Nicole Rash, Boise, Idaho
Pasta Fagioli al Forno
The name of this Italian-inspired dish means "baked pasta with beans." But my busy family translates it as "super satisfying dinner." —Cindy Preller, Grayslake, Illinois
Italian Christmas Cookies
A single batch of these ricotta cheese cookies is never enough. I usually make one to give away and two more to keep at home. The ricotta cheese makes the morsels extra moist. —Doris Marshall, Strasburg, Pennsylvania
Saucy Italian Roast
This tender roast is one of my favorite set-and-forget meals. I thicken the juices with a little flour and add ketchup, then serve the sauce and beef slices over pasta. —Jan Roat, Red Lodge, Montana
Creamy Sausage-Mushroom Rigatoni
In Rome, we dined near the Pantheon. The amazing restaurant is now history, but its memory lives on in this tasty pasta with mushrooms and sausage. —Barbara Roozrokh, Brookfield, Wisconsin
Seafood Soup
Salmon, shrimp and loads of chopped veggies make this chowder a hearty, herby meal-in-a-bowl. It's just the perfect homemade fish soup. —Valerie Bradley, Beaverton, Oregon
White Seafood Lasagna
We make lasagna with shrimp and scallops as part of the traditional Italian Feast of the Seven Fishes. Every bite delivers a tasty “jewel” from the sea. —Joe Colamonico, North Charleston, South Carolina
Italian Holiday Cookies
Many of our holiday traditions center around the foods my mother made while I was growing up. These cookies, which we called "Strufoli", bring back wonderful memories. —Sue Seymour, Valatie, New York
Stamp-of-Approval Spaghetti Sauce
My father is very opinionated, especially about food. This recipe received his almost unreachable stamp of approval. I have yet to hear a disagreement from anyone who has tried it! —Melissa Taylor, Higley, Arizona
Italian Chopped Salad with Chicken
Don’t let the ingredient list fool you—this summery chicken salad is so simple! Prepare it in the morning; let it chill all day; and then toss with the dressing right before you serve it. For another spin, I sometimes add fresh grilled corn. —Daniel Anderson, Kenosha, Wisconsin
Pizzelle
This recipe was adapted from one used by my Italian-born mother and grandmother. They used old irons on a gas stove, but now we have the convenience of electric pizzelle irons. The cookies are so delectable and beautiful, they're worth it! —Elizabeth Schwartz, Trevorton, Pennsylvania
Roasted Eggplant Spread
Black pepper and garlic perk up this out-of-the-ordinary spread that hits the spot on a crisp cracker or toasted bread slice. —Barbara McCalley, Allison Park, Pennsylvania.
Winter Panzanella with Apple Dressing
Panzanella is my favorite salad, but made with tomatoes. Since good tomatoes are hard to find in the winter, I created this winter version, using roasted butternut squash, apple and cranberries.—Julie Merriman, Cold Brook, New York
Tuscan Artichoke & Spinach Strudel
Strudels originated in Austria and often boast sweet flavors. This one is savory with Tuscan influences of tomatoes, mushrooms and pesto. —Jeanne Holt, Mendota Heights, Minnesota
Pear & Turkey Sausage Rigatoni
The sweet pear, salty sausage and creamy blue cheese are a wonderful combination in this dish. It tastes just like something you'd get at a great restaurant. —Debby Harden, Williamston, Michigan
Rigatoni with Sausage & Peas
With a tomato-y meat sauce and tangy goat cheese, this weeknight wonder is my version of comfort food. You want to have bowl after bowl. —Lizzie Munro, Brooklyn, New York
Stuffed Asiago-Basil Mushrooms
Even if you don't like mushrooms, you will have to try them again with these pretty appetizers, which taste divine. For a main dish, double the filling and use large portobellos. —Lorraine Caland, Shuniah, Ontario
Coconut-Macadamia Biscotti
I came up with this recipe after my husband and I returned from our first trip to Hawaii. Dipping these tropical treats in a good cup of coffee brings us right back to the wonderful memories we made there. —Shannon Koene, Blacksburg, Virginia
Broiled Chicken & Artichokes
My wife and I first made this chicken entree as newlyweds and have been hooked on it ever since, and make it almost weekly. It's so simple and affordable, yet delicious and healthy. Can't beat that. —Chris Koon, Midlothian, Virginia
Tender Italian Sugar Cookies
These traditional Italian cookies are moist and tender. —Weda Mosellie, Phillipsburg, New Jersey
Angel Hair with Chicken & Cherries
Nutmeg and cherries are the new "it" pair. It’s the secret something that really makes this angel hair pasta dish. My vegetarian friend likes it just as well without chicken. —Mary Ann Sander, Centralia, Missouri
Spumoni Slices
My sweet rectangles get their name from the old-fashioned tri-colored ice cream. Our whole family prefers them. —Mary Chupp, Chattanooga, Tennessee
Shrimp 'n' Spinach Risotto
I enjoy concocting new, healthy recipes and spinach is one of the few vegetables that my husband will eat. My creamy risotto makes a great side dish, but doubles as a meal-in-one as well. —Jennifer Neilsen, Williamston, North Carolina
Christina's Italian Wedding Soup
I'm big on soups with tiny meatballs and pasta. I double the meatballs, poach them in the broth, remove half and freeze them for another time. —Christina Hitchcock, Madison Township, Pennsylvania
Ricotta Cheesecake
When I was a nurse, my coworkers and I regularly swapped recipes during lunch breaks. This creamy cheesecake was one of the best I received. —Georgiann Franklin, Canfield, Ohio
Anise & Wine Cookies
My grandmother did not speak English very well, but she knew the language of great food. These wine cookies are crisp and best eaten after being dunked in even more wine.—Julia Meyers, Scottsdale, Arizona
Slow Cooker Spaghetti & Meatballs
I’ve been cooking 50 years and this dish is still one that guests ask for frequently. My No. 1 standby slow cooker meatballs recipe also makes amazing hero sandwiches, and the sauce works for any pasta. —Jane McMillan, Dania Beach, Florida
Sweet Italian Holiday Bread
This is authentic ciambellotto, a sweet loaf my great-grandmother used to bake in Italy. I still use her traditional recipe—the only update I made was for using modern appliances. —Denise Perrin, Vancouver, Washington
Must-Have Tiramisu
This is the perfect guilt-free version of a classic dessert. My friends even say that they prefer my lighter recipe over other tiramisu.—Ale Gambini, Beverly Hills, California
Hazelnut Toffee Zuccotto
As a grandmother and great-grandmother, I've always enjoyed cooking and creating recipes. In our home, we love to make Italian food because it's our favorite type of cuisine. Zuccotto, which means "little pumpkin" in Italian, is a traditional Italian dessert.—Patricia Harmon, Baden, Pennsylvania
Antipasto Platter
We entertain often, and this beautiful antipasti platter is on of our favorite party pleasers. It's such a refreshing change from the usual chips and dip. —Teri Lindquist, Gurnee, Illinois
Pork Medallions with Brandy Cream Sauce
I adapted this easy, elegant main dish from a recipe my mother-in-law cooked for our family. Cayenne lends a bit of heat to its rich, creamy sauce. —Judy Armstrong, Prairieville, Louisiana
Limoncello Cream Pie
After a big Christmas dinner, we love the cool refreshment of a frozen lemon pie. Limoncello brings a little sophistication to each smooth, creamy slice. —Jessie Grearson-Sapat, Falmouth, Maine
Christmas Eve Confetti Pasta
This easy Christmas dinner has become a holiday tradition in our home. All the prep is done before we attend Christmas Eve service. On returning, I just boil water and saute. It's so colorful with a tossed salad and garlic bread — and always gets raves! — Ellen Fiore, Ridgewood, New Jersey
Italian Honey Clusters
My mother made these treats flavored with cinnamon and anise for neighbors, teachers and anyone who stopped by. Make sure the honey doesn’t boil longer than a minute or it could burn.—Sarah Knoblock, Hyde Park, Indiana