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Chicken Parmigiana


Although this dish is traditionally served with a side of pasta, a crisp salad dressed with oil, vinegar, and herbs is also a nice accompaniment.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May/June 2003


  • 3/4 cup plain breadcrumbs
  • 3/4 cup grated Parmesan cheese
  • 8 chicken cutlets (about 1 1/2 pounds total), or 4 boneless, skinless chicken breasts, halved horizontally
  • Salt and freshly ground pepper
  • 1 large egg, lightly beaten
  • 2 cups jarred tomato sauce or Easy Chunky Tomato Sauce
  • 1/4 cup olive oil
  • 6 ounces mozzarella cheese, preferably fresh, cut into eight 1/4-inch-thick slices


  1. Heat broiler. Combine breadcrumbs and Parmesan in a shallow bowl. Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in the beaten egg, then dredge in breadcrumb mixture, turning to coat both sides.

  2. Spread tomato sauce onto the bottom of a 10-by-15-inch baking dish. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in skillet; cook until golden, 1 to 2 minutes on each side. Using a spatula, transfer browned cutlets to baking dish, placing them on top of sauce. Repeat with remaining oil and cutlets.

  3. Top each cutlet with a slice of mozzarella. Broil about 4 inches from heat source until sauce is hot and cheese is melted and lightly browned in spots, 5 to 8 minutes. Serve immediately.

Cook's Notes

This chicken also makes wonderful leftovers. Reheat it for 10 minutes; try it in a sandwich with a little extra sauce on the side.

Reviews Add a comment

  • ALR4315476DW
    24 MAR, 2017
    It was quick & easy. A friend dropped by as I was getting ready to prepare our dinner. She stayed an hour, which would have pushed out dinner back until 9pm. I had to scratch my original chicken dish and found these from MARTHA Stewart. The dish was delicious, visually appetizing and the family loved it! Just 30 min from start to table. Served with Kale Salad and pasta. Really tasty!
  • MS11421356
    27 SEP, 2016
    The whole family loved it! It will be in the usual rotation now!! Thank you!
  • MS12443729
    26 SEP, 2016
    Missing nutrition information ... recipe is useless without!
  • DomeGirl
    31 JAN, 2015
    I am watching her make these right now on TV...This recipe left out the step of dipping the chicken cutlets into flour. She dipped them in flour, then egg, then bread crumbs. Also, be sure to use chicken "cutlets" which are much thinner than chicken breasts. This was absolutely wonderful! Will make it again.
  • Joshua Harris
    6 AUG, 2013
    U Have To Flatten The Chicken So It Can Cook Evenly... I Think Thats What They Forgot
  • ebuckar
    3 AUG, 2013
    Really disappointed. Followed recipe to a T but chicken breasts were still raw in the center after 6 minutes on broil (anymore broiling and the chicken/cheese would be charbroiled). Served it on plates, only to discover it wasn't cooked through! SO. There's a process missing in this recipe to ensure the chicken is cooked through.
    • calumsmom
      14 JUN, 2015
      I just tried this & it was perfect. It's very important to use thin chicken cutlets. Regular breasts won't cook through.
  • Deirdre1962
    5 APR, 2013
    Our new favorite Chicken Parmesan recipe, simple and delicious!
  • mckennabg
    14 NOV, 2012
    Easy and delicioso!! Grazie Sara...
  • madejo2012
    10 NOV, 2012
    Easy and delicious dish. Thank you for a wonderful recipe!
  • MS11817502
    8 NOV, 2012
    Simple & straight forward recipe. I prefer jack cheese on top, just because of the stringiness of melted mozzarella. This is pretty much the same as the way I've always made mine.