Utah Bites

Simple & Easy Chicken Parmesan

One of my favorite Italian-American comfort foods is chicken parmigiana – or, chicken parmesan as it’s usually known in this country,


One of my favorite Italian-American comfort foods is chicken parmigiana – or, chicken parmesan as it’s usually known in this country. This recipe will serve 4 people, but it can easily be doubled if you need more portions. 


  • 2 boneless, skinless, chicken breasts, cut in half (4 pieces total)
  • salt
  • freshly ground black pepper
  • 1 large egg
  • 1 cup dried bread crumbs, preferably panko
  • 1/4 cup olive oil
  • 4 oz. mozzarella, preferably fresh (you could also use provolone)
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • Marinara sauce, fresh or store-bought – click here for a link to my marinara recipe 


  1. Pound the boneless breasts between sheets of plastic wrap or wax paper to a uniform thickness of about 1/3 inch. Generously salt and pepper the breasts.
  2. Beat the egg in a shallow bowl and place the bread crumbs in another bowl.
  3. Dip the cutlets, one at a time, into the egg and then into the breadcrumbs. Use your fingers to press the crumbs onto the breasts. Set aside until you’re ready to cook. You can do this step ahead of time and store the breasts in the fridge.
  4. On the stove or in the microwave, warm up the marinara sauce and keep warm over medium-low heat. Meanwhile, heat the olive oil over medium-high heat in a large skillet. The oil is ready when it begins to shimmer or a few bread crumbs sizzle in the oil. Carefully place the breaded cutlets into the skillet and saute until golden, about 4-5 minutes per side.
  5. Remove the cutlets from the skillet and place on an ovenproof plate or cooking sheet.
  6. Top the cutlets with sliced mozzarella and half of the Parmigiano-Reggiano.
  7. Set the pan in the oven and broil the cutlets until the cheese is melted and lightly browned.

Serve the chicken parmigiana either on an Italian sub roll or with your favorite pasta, risotto, polenta, etc., topped with warm marinara and the remaining Parmigiano-Reggiano.



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Food writer Ted SchefflerOriginally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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