Hands down, my kids’ most requested meal is Chicken Parmesan. I’m not exaggerating when I say my son asks for it nearly every week — he’s obsessed. I don’t mind at all; it’s simple to make and the whole family devours it.
Whenever I ask what he wants for dinner and he replies “Chicken Parmesan,” I know I’ve got a winner. It’s undeniably a family favorite.
While I was prepping this week, he said, “Mom, even when I don’t live at home anymore, you can call and tell me you are making Chicken Parm and I’ll come home.” He pretended to reel me in with an imaginary fishing pole — and melted my heart. Apparently, Chicken Parmesan is my secret weapon for bringing him back.
Thankfully, moving out is still years away, but it’s comforting to know there’s a foolproof way to get my son to return for dinner.
I serve the chicken parmigiana with Alfredo cheese tortellini for a quick, crowd-pleasing side. I keep the pasta simple by using fresh or frozen tortellini and a jar of Alfredo sauce so I can focus my effort on the chicken.
My son is one of the few kids who doesn’t like ranch, so I usually pair the meal with a Caesar salad or steamed broccoli to round it out.
Easy Peasy Pleasy Tips
- Pound chicken breasts to about 1/4 to 1/2 inch thick. They will plump up as they cook.
- Skip the flour step many recipes call for. Dip the chicken in egg, then press it into the panko mixture. With the correct oil level and temperature, flour isn’t necessary.
- Test the oil by sprinkling a little panko into it. If it sizzles gently, the oil is ready; if it pops aggressively, it’s too hot.
- Cook chicken 3 to 5 minutes per side, depending on thickness, until golden brown.
- If the breading browns too quickly, reduce the heat.
- When broiling, place the chicken on a wire rack set over a baking sheet to keep the crust crisp.
Chicken Parmesan
- Difficulty: easy
Ingredients
- 3 to 4 boneless chicken breasts, pounded to 1/2 inch thickness
- Salt and pepper
- 2 eggs, beaten
- 2 cups Panko bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup vegetable oil, more as needed
- 1/2 jar pasta sauce
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
Directions
Heat oil in a large skillet over medium heat. Season pounded chicken with salt and pepper on both sides. Dip each piece in beaten egg, then press into a mixture of panko and Parmesan, coating thoroughly. Fry chicken about 3–5 minutes per side, until golden and cooked through. Transfer to a wire rack set over a baking sheet. Spoon sauce over each piece, sprinkle with mozzarella, and broil on the upper rack on low heat, watching closely until the cheese is bubbly and golden. Let the chicken rest briefly, then garnish with chopped parsley. Serve with Alfredo tortellini, a simple salad, or steamed vegetables. Enjoy!