Chicken Parmesan

1/4 cup Extra Virgin Olive Oil
3 Cups Homemade Italian Pasta Sauce (with basil & garlic preferably)
8 Chicken Cutlets
3/4 cup all-purpose flour
2 large eggs, lightly beaten
3 tablespoon water
3/4 cup Italian Seasoned Bread Crumbs
1 8oz bag of shredded Mozzarella
Freshly grated Parmesan
Fresh Basil leaves for garnish
Kosher salt and freshly ground black pepper

Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.

Heat 4 tablespoons of olive oil over medium-high flame in a large skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once. Place on paper towels to absorb oil.

Place cutlets into a shallow bake dish that has been drizzled with a little EVOO.

Ladle the tomato sauce over the chicken and sprinkle with mozzarella and Parmesan. Bake at 375 degrees until cheese is brown and bubbly (about 20 mins or so).

Top with Fresh Basil leaves. Serve hot with spaghetti.


  1. Annual, is this the whole recipe or is 1 thing left out like a lot of cooks do??? I have my truth glasses on.

  2. Marcus, do you mean something in particular? I looked over the recipe again and there is nothing that I can think of other than a little handful of parsley that I sprinkled over the top instead of basil in one of the pics. Also, you can put a few "dallups" of fresh ricotta cheese on the top of all the chicken before you ladle the sauce on. Gives it a nice gooey taste ;-)