Recipe April 26, 2021

Chicken Parmesan

You really can’t go wrong with this classic. Bread the chicken in advance to speed things up come mealtime.

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Serves 6


15 oz. whole-milk ricotta cheese
4 T. grated parmesan cheese
1 t. minced garlic
1 t. oregano
1/4 t. pepper
1/4 t. salt
3 large chicken breasts, pounded
Salt and pepper
1 1/2 c. flour (may need a little more or less of the flour, depending on the size of the chicken breasts)
1 1/2 c. Italian breadcrumbs (may need a little more or less of the breadcrumbs, depending on the size of the chicken breasts)
2 eggs
5 T. olive oil
9 slices provolone cheese
1 large jar spaghetti sauce (1-1/2 jars if serving pasta as well)
Parsley (chopped)


Mix ricotta with the next 5 ingredients with a fork and set aside. (This ricotta mixture can be made earlier and refrigerated until ready to cook the chicken.) 

Pound each chicken breast to the desired thickness (about 1/2 to 3/4 inches thick). Do not pound the chicken too thin as it will tend to fall apart. Cut each breast in half to create two equal serving sizes. Season both sides of the breast with salt and pepper. Pour the flour on a flat plate and the breadcrumbs on a separate plate. Whisk the eggs in a bowl until well mixed. Dredge each breast first in the flour, covering both sides, then shake off excess flour. Dip the flour-covered breast into the whisked egg. Lastly, dredge each breast into the breadcrumbs covering both sides.

Set aside. (The chicken can be breaded ahead of time, covered and stored in the refrigerator until ready to cook. If breasts are refrigerated, take them out about 20 minutes before cooking to bring the chicken to room temperature.)

Pour the oil into a large frying pan over medium to medium-high heat. Brown the chicken on both sides. Then turn the temperature to low, cover and cook for about 5 minutes until the chicken has cooked through. 

Spread about 2-3 Tablespoons of the ricotta cheese mixture on each of the breasts and then top the ricotta mixture with a slice of provolone. 

Add 2-3 Tablespoons of water to the fry pan and cover. (The steam from the water will help to melt the provolone faster.) Once the cheese is melted, the chicken is ready to serve. (Be sure to heat up the spaghetti sauce.)

When serving, place the chicken on the platter and then spoon spaghetti sauce over the chicken, sprinkle with a little parmesan cheese and chopped parsley.