Chicken Parmesan

By Faeza
06 May 2016


  • 4 chicken breasts (about 1 1/2 pounds)
  • 1 cup (140 grams) all purpose flour
  • 1 cup (210 grams) dried breadcrumbs
  • 1/2 cup (16 grams) finely grated parmesan cheese
  • 2 eggs
  • 2 tablespoons milk
  • Salt and freshly ground black pepper

For Assembly

  • 4 cups (709 to 946 grams) marinara sauce, warmed (some sauce will be leftover for serving)
  • 1/2 cup (16 grams) finely grated parmesan cheese
  • 1/2 bunch fresh basil leaves
  • 4 thin slices provolone cheese
  • 1/3 cup (79 ml) canola or vegetable oil


Heat oven to 350 degrees F (177C).

Prepare Chicken Breasts

Place a chicken breast onto cutting board then lay a sheet of wax paper, parchment paper or plastic wrap over it.

Pound the chicken breast with a flat meat mallet (you can also use a rolling pin or heavy bottomed pan), until it is about 1/2-inch thick. Repeat with three remaining chicken breasts. Lightly season both sides of each chicken breast with salt and pepper.