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Joelle Johnson: "Make sure to pound the chicken thinner" Read More
13Ingredients
30Minutes
460Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup all purpose flour
- 2 eggs
- 2/3 cup Italian breadcrumbs (seasoned, I use Progresso)
- 1/3 cup parmigiano (freshly grated, Reggiano cheese)
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 2 Tbsp. chopped fresh herbs (finely, such as thyme, parsley, chives or rosemary)
- 4 boneless, skinless chicken breasts (about 1-1/2 pounds, pounded 1/4"-thick*)
- salt
- freshly ground black pepper
- 2 Tbsp. vegetable oil
- 2 Tbsp. olive oil
- lemon wedges (for serving)
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories460Calories from Fat210 |
% DAILY VALUE |
Total Fat23g35% |
Saturated Fat5g25% |
Trans Fat0g |
Cholesterol185mg62% |
Sodium1000mg42% |
Potassium580mg17% |
Protein36g |
Calories from Fat210 |
% DAILY VALUE |
Total Carbohydrate29g10% |
Dietary Fiber3g12% |
Sugars2g |
Vitamin A6% |
Vitamin C35% |
Calcium15% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(31)
Rita 4 years ago
Was great and easy to make. Loved it. Made it with roasted garlic mashed potatoes and will definitely make again
J&J Hanson 4 years ago
swapped the flour for almond flour and the breadcrumbs for crushed pork rinds. have to go easy on the salt to compensate. also threw in a little cayenne to bring the flavors out. make sure the oil is hot enough so you don't oil log them as the ingredients are now more oil heavy.
Michelle Palacios 4 years ago
I’m giving this 5 stars because it was that good! I did, however use chicken tenderloins instead of chicken breast. The flavor was delicious. The crust was nice and crispy. Besides the tenderloin, I followed this recipe to a T. I’m saving this one for regular rotation!
Kari R. 5 years ago
We love this recipe, I have made it a few times. And everytime we are reminded how well we like this.
Renee Beeton 6 years ago
Loved it! Added some fresh arugula and shaved Parmesan in top. Tasted like it was cooked in an Italian restaurant.
Dave Jenkins Jr. 6 years ago
The breading burned on me before the chicken was cooked, but with the lemon juice added, it was very good
Lorelei L. 6 years ago
Better than good. I used Kentucky Kernel Seasoned Flour instead of Italian breadcrumbs though and it gave a hint of spicy to make a truly great flavor.
Joann 6 years ago
Awesome chicken... and I now know the secret to making chicken crisp up in the oven.
Derek Deman 7 years ago
We will make it again it was wonderful. We made our own bread crumbs and we used dried herbs and added a touch more salt. I ordered this at the Cheesecake Factory it was $17.95 and this recipe was better and much cheaper thanks Yummly!
Steph F. 7 years ago
These cook up just like the picture. We fried them on the stovetop electric range at medium temp, but it took us about 5 to 7 minutes to reach doneness.
Steph F. 7 years ago
These cook up just like the picture. We fried them on the stovetop electric range at medium temp, but it took us about 5 to 7 minutes to reach doneness.
Chuck D. 7 years ago
My 15 year old daughter requested Parmesan chicken so I tried this one. She said it was yummy, so I'd count this as a rousing success!
David Shanna Thurman 7 years ago
this dish has become one of my familys favorites ! !
i have also shared it with friends looking for something new & super "YUMMLY" 😁
thank you !
Simone p. 8 years ago
absolutely delicious. .....had 2nds, 3rds and 4ths
would definitely make this again
didn't have to change anything
Diana Ferrer-Conti 8 years ago
Excellent, very easy to make. I altered the recipe by frying the chicken first and then proceeded to put in the oven with sauce and mozzarella to melt.
Vanessa P. 8 years ago
Soo delicious and perfect! I make this recipe a lot With some fettuccine Alfredo, it's a perfect match 👌🏻😋
Kim Nebel 8 years ago
Making it for the 5th time tonight! Absolutely love it!! It mimics the original Parmesan Chicken and easy to make!