Only change was to add a Parmigiano-Reggiano rind to the simmering tomato sauce. This recipe is restaurant quality. So delicious served with a side of pasta (I used homemade spaghetti).

Don't watch the video because it is not the same recipe. I selected this recipe because of its limited ingredients. There are no eggs or flour in the recipe which saves many calories! Using grated mozzarella rather than slices seemed to work fine.

Yet another written recipe on this site that does NOT match the video. Please stop making recipes so confusing! There are multiple recipes with the same name, too. For this one, I decided to make it according to the video and make the sauce according to another chicken parm recipe on the same site.

I noticed the video with Sarah Carey included eggs but not the video with Lucinda Scala Quinn. The recipe does not include the eggs, so I suppose it's up to you. This is my go-to recipe whenever I make Chicken Parm., but I do modify some steps: it takes several minutes for the cutlets to brown on each side before flipping; end up having leftover sauce for another meal; use 6 breasts as Lucinda does instead of the recipe's 3; cover with foil, bake for 20 min, then remove foil for the last 15 min

did anyone else notice that she uses eggs in the video but no eggs and dredging in the recipe? I'm guessing you could do either?

I had to make pasta dinner for 20 hungry high school soccer players. I searched under Martha Stewart recipes on the the internet, because they are always amazingly good and easy to follow. That dinner was my first attempt to make chicken parmesan. It was a huge success. The recipe was easy (it even had a video version I snuck a peak at when I had a question), the meal was heavenly and I received compliments galore from my family and all of the soccer guys. Yum!

Amazing! So easy. I make this for dinner parties when kids are included. Its best with the chicken super thin. I use store bought sauce and no one knows the difference. I serve with pasta tossed in a little bit of garlic, olive oil and parsley. Great for dinner for the week as well. Can easily be frozen for next week as well.

if you do not thin out the chicken breasts with a meat hammer till they are very thin between two sheets of saran wrap. They will always be tough

This recipe is fantastic!! Definitely the best chicken parmesan I've ever eaten.

pollo parmesano