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    Ask Chef Dennis » Recipes » Easy Chicken Parmesan Recipe : Restaurant Style

    Easy Chicken Parmesan Recipe : Restaurant Style

    Published: Aug 23, 2020 · Modified: Apr 9, 2022 by Chef Dennis Littley · 38 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    5 from 85 votes
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    pinterest image for chicken parm

    Chicken Parmesan are two of the most beautiful words ever spoken. Tender, moist chicken breast with a deliciously crispy coating, topped with a rich homemade tomato sauce and ooey-gooey melted mozzarella cheese, oven-baked to perfection. Can you say OMG delicious?

    chicken parm and pasta on a green rimmed white plate

    It’s such an easy dish to make, that you’d think it’s always the perfect meal to get when you order at your favorite Italian Restaurants. Unfortunately, it’s not.

    Chicken Parmesan (also called Chicken Parmigiana) was one of the most popular dishes in my restaurant days. Sadly, most of the time, the chicken parm you’re served in restaurants comes out too dry or doesn’t have enough sauce, cheese or flavor.

    But I’m going to share the Italian Chef’s secret chicken parmesan recipe with you and your life will never be the same!

    You can find more parm-style deliciousness with my Eggplant Parm and Veal Parm.

    What Ingredients do I need to make a Restaurant-Style Chicken Parm?

    ingredients to make a breaded chicken cutlet

    Let’s start by gathering the ingredients we need to make my Restaurant Style Chicken Parm. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

    Not only does setting your ingredients up ahead of time speed the up cooking process, but it also helps ensure you have everything you need to make the dish.

    How do I make Chicken Parmesan?

    chicken breasts on a cutting board covered with plastic wrap

    The key to making the perfect chicken parmesan is in flattening the skinless breasts (which also tenderizes them) with a meat mallet. This makes for the perfect bite. Not too thick so the flavors don’t carry through and not too chewy.

    The chicken breasts should weigh between 4-5 ounces each.

    Flattening the Chicken Breast 

    Cover the boneless skinless chicken breasts with plastic wrap before pounding them. It keeps bits of chicken from flying around the room and makes the process easier.

    If you don’t have a meat hammer a regular hammer (wrapped in plastic) will do. Use the flat side of the hammer not the part you drive nails in with. Just don’t go crazy on it, you don’t want to tear up the chicken breast.

    flattening out chicken breast covered in plastic with a meat hammer

    While pounding the chicken breast, don’t strike straight down, you want to almost push the meat towards the outer edges while you pound. We want the breast intact and this is the best way to gain size without breaking apart the breast.

    This is the meat hammer I recommend if you want to work like a chef and get a little medieval with your meats -> Westmark (Robusto-Spezial) Meat Hammer.

    Do I have to pound the chicken breasts for Chicken Parm?

    The short answer is no. But trust me, the difference between a pounded chicken breast and a not pounded breast is night and day. The pounded breast will be more tender and will spread out more allowing you to cover it with more sauce and cheese. And that means more flavor.

    chicken breasts with breading station with a piece of chicken in each stage of the breading station

    Once the chicken breasts have been prepped it’s onto the breading station.

    Set up three containers that you are big enough to get the flattened chicken breast in for the breading process.

    • flour seasoned with sea salt and black pepper
    • egg wash (eggs whipped with milk or water)
    • Italian seasoned bread crumbs (or your choice of bread crumbs)

    Start by dipping the chicken breast into the seasoned flour. Then into the egg wash, and finally into the seasoned bread crumbs.

    **Make sure to get a good coating on the chicken breast at each step of the process.

    breaded chicken cutlets on a white platter

    Once all the chicken breasts have been breaded, you’re ready to start the frying process.

    Chef Dennis Tip:

    I hate breading food. It’s a messy job and no matter how hard I try I can’t do the one dry hand one wet hand process. So when I bread chicken or eggplant I triple the amount I’m making so I don’t have to go through the process as often.

    Make a large batch, fry them up, freeze them, and store them in ziplock bags. Then on a day, you’re too tired to cook you’ll have deliciousness waiting for you in the freezer!

    fried chicken cutlets on a draining screen

    When you’re done breading the chicken cutlets it’s time to fry them up to a golden brown.

    Heat a large saute pan on high heat and add about half an inch of vegetable oil. Carefully place the breaded chicken cutlets into the oil using tongs. Add as many as you can into your pan without crowding them.

    Let them saute until they get a nice golden brown color. Using tongs turn them over and saute the other side until golden brown.

    Drain the fried chicken cutlets on baking racks over a sheet pan (or baking sheets). Allowing fried food to drain removes much of the fat associated with frying. Most of the fat will not penetrate the food, staying only on the outer layer (as long as the oil is hot enough).

    This half sheet pan with a wire rack is perfect for draining fried foods.

    The skies the limit for the number of toppings you can add to a perfectly breaded and fried chicken cutlet.

    Chef Dennis Tip:

    If you’re serious about home frying I suggest the T-Fal Deep Fryer. It’s the one I use at home for any deep-fried foods.

    The secret to making a perfect Chicken Parm is using enough tomato sauce on top of the fried chicken cutlet to completely cover it.

    Some restaurants give you a huge order of the chicken cutlets, then don’t use enough pasta sauce or cheese to cover them. If I wanted a plain fried chicken cutlet, I’d order one!

    It’s all about the sauce and the cheese.

    two chicken cutlets with sauce and sshredded mozzarella cheese and c

    And while you don’t want to smother the chicken cutlet with mozzarella cheese (okay maybe you do). Don’t scrimp on the cheese!! And although it’s called chicken parmesan, parmesan cheese is not the star of the dish. Although I recommend serving chicken parm with grated parmesan cheese or grated Romano cheese.

    And for that restaurant-style look, sprinkle finely chopped parsley on top of the cheese before putting the chicken parm in the oven to finish cooking.

    two cooked chicken parm in a glass baking dish

    The parsley melts into the cheese, making the Chicken Parmesan even more tantalizing…..sigh.

    Can I make Chicken Parm in an Air Fryer?

    Yes, you can.

    • Preheat the air fryer to 375 degrees F.
    • Place the breaded chicken in a single layer in your air fryer. Depending on how many chicken cutlets you are cooking you may need to cook the chicken in batches.
    • Cook the breaded chicken for six minutes, then turn the pieces over. Top the chicken cutlets with tomato sauce, shredded mozzarella cheese and a sprinkle of chopped parsley.
    • Let the chicken parm cook for an additional 3-5 minutes or until the internal temperature of the chicken has reached 165 degrees F.

    What else can I make with a fried chicken cutlet?

    Try a few of my favorite toppings:

    • bacon, tomatoes and Swiss cheese
    • sauteed broccoli rabe, roasted peppers and provolone cheese
    • sauteed broccoli and cheese sauce
    • mushrooms, sauteed spinach and melted bleu cheese crumbles

    See how easy it is to create deliciousness? Have fun with the toppings making your own signature chicken dish, it doesn’t have to always be about Chicken Parm.

    Chicken parm with linguinne on a white plate

    Now, this is a Chicken Parmesan that you’ll love eating! The sauce adds flavor and the cheese adds that ooey-gooey deliciousness that turns that chicken cutlet into a superstar.

    Recipe FAQ’s

    How do you keep chicken parm from getting soggy?

    In order to get crisp (not soggy) chicken cutlet the oil must be hot enough. In the restaurant, we cook at 350 degrees in the fryer. If you don’t have an instant-read thermometer, heat the oil until it’s shimmering but not smoking. It should be hot enough so a piece of breading dropped into the oil will sizzle.

    Is chicken parm an Italian dish?

    Technically it is not. You won’t find chicken parm in Italy, it was created by Italian Americans to mimic Parmigiana di Melanzane, which is made with eggplant.

    What should I serve with Chicken Parm?

    Traditionally chicken parm is served with pasta. But other options are veggie noodles, Caesar salad, mashed or roasted potatoes, rice, or garlic bread.

    What is the difference between chicken parmesan and chicken parmigiana?

    The literal translation is that parmesan is a hard, full-fat Italian cheese from the Parma region of Italy. And parmigiana refers to a cooking style in which the main ingredient is coated with tomato sauce and cheese before being baked. When it comes to chicken, they both basically mean the same.

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    5 from 85 votes

    Restaurant-Style Chicken Parm Recipe

    One of my favorite Italian dishes will always be Chicken Parm. Sadly too many restaurants fail at making this dish the way it should be made. Keep reading to see how easy it is to make a Chicken Parm that will blow away your favorite Italian restaurant's version.
    Prep Time10 mins
    Cook Time30 mins
    Course: Entree
    Cuisine: Italian – American
    Servings: 4
    Calories: 747kcal
    Author: Chef Dennis Littley

    Ingredients

    • 24 oz chicken breast four 6 ounce boneless skinless breasts, lightly pounded
    • 8 oz mozzarella cheese shredded
    • 12 oz spaghetti sauce your favorite brand or see my recipe
    • 2 tsp parsley finely chopped
    • 1 cup flour seasoned with sea salt and black pepper
    • 2 cups bread crumbs Italian seasoned or your choice
    • 2 large eggs
    • 2 oz water or milk
    • vegetable oil for frying chicken cutlets
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    • Place the chicken breasts on a cutting board lined with plastic wrap. Cover the chicken with another sheet of plastic wrap and using a meat hammer lightly pound the chicken breasts (see notes).
    • Set up a breading station with flour seasoned with sea salt and black pepper, egg wash and Italian seasoned bread crumbs.
    • Coat the chicken breasts with the seasoned flour. Then place in the egg wash and finally in the bread crumbs. Make sure you get a good coating of each ingredient on the chicken breasts, completely coating them.
    • Heat a large saute pan on high heat and add about a half an inch of vegetable oil. Carefully place the breaded chicken cutlets into the oil using tongs. Add as many as you can into your pan without crowding them.
      Let them saute until they get a nice golden brown color. Using tongs turn them over and saute the other side until golden brown.
    • Drain the fried chicken cutlets on baking racks over sheet pans (or baking sheets).
    • Place the fried chicken cutlets in a baking dish. Top each cutlet with about ⅓ cup of spaghetti sauce, covering the chicken cutlet.
    • Add two ounces of shredded mozzarella cheese on top of the marinara sauce.
    • Sprinkle the chopped parsley on top of the mozzarella cheese.
    • Bake at 350 degrees F for 20 minutes or until the cheese is nicely melted.
      *make sure the fried chicken cutlet has reached a minimum internal temperature of 165 degrees F
    • Remove from the oven and serve immediately with your favorite pasta.

    Video

    Notes

    **While pounding the chicken breast, don’t strike straight down, you want to almost push the meat towards the outer edges while you pound. We want the breast intact and this is the best way gain size without breaking apart the breast.
    **

    Nutrition

    Calories: 747kcal | Carbohydrates: 69g | Protein: 63g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 247mg | Sodium: 1431mg | Potassium: 1128mg | Fiber: 5g | Sugar: 8g | Vitamin A: 938IU | Vitamin C: 8mg | Calcium: 423mg | Iron: 6mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!
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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Terry Brand

      October 20, 2021 at 9:45 pm

      Where do I find the marinara sauce recipe?

      Reply
      • Chef Dennis Littley

        October 21, 2021 at 10:32 am

        hi Terry
        this is the recipe I use anytime I need a red sauce. It’s not really a marinara since its cooked for 4-5 hours. You can make it without the sausage if you like. https://www.askchefdennis.com/restaurant-style-spaghetti-sauce/

        Reply
    2. Sharon

      August 25, 2021 at 3:09 pm

      I want to serve to my dinner club. Will it be alright to make ahead and warm yp

      Reply
      • Chef Dennis Littley

        August 25, 2021 at 4:31 pm

        I would cook the chicken and set it up with sauce and cheese and put it into the oven to finish before serving. I wouldn’t precook and then warm it up.

        Reply
    3. Margaret Frick

      July 09, 2021 at 12:05 pm

      I have made Chicken Parm numerous times but I was never happy with it. Saw your recipe so I gave it a try. It was deliciously fantastic. I have now, after 53 years of cooking found my go to recipe for chicken parm. You would think that this fairly easy recipe wouldn’t be difficult but sometimes the easiest becomes the most challenging. I wanted restaurant taste and presentation. This recipe has it. Thank you Chef Dennis.

      Reply
      • Chef Dennis Littley

        July 09, 2021 at 12:08 pm

        Thank you for letting me know you enjoyed my chicken parm recipe Margaret, you made my day!

        Reply
    4. F. C. Kelly

      January 17, 2021 at 5:58 am

      5 stars
      Made this for Sunday lunch and my family loved it! Thanks so much!

      Reply
    5. Kathryn Patterson

      December 03, 2020 at 10:35 pm

      5 stars
      I cook a lot for my parents. My mom told me that she would love if I cooked her some Chicken Parmesan. So, I looked up some recipes, and your recipe sound absolutely delicious. I followed the directions, and of course tasted it. It was so delicious I just went ahead and made enough for my whole family. Thank you so much for your delicious recipe.

      Reply
      • Chef Dennis Littley

        December 04, 2020 at 7:44 am

        You’re very welcome Kathyrn, I hope you find more recipes to try on my website!

        Reply
    6. Tracy

      August 31, 2020 at 9:22 am

      5 stars
      This is such a great recipe. I love that there’s plenty of sauce. I agree, so many restaurants don’t give enough! A family favorite now, thank you!

      Reply
    7. Jagruti's Cooking Odyssey

      August 31, 2020 at 5:16 am

      looks delicous! love the combination of ingredients you have used.

      Reply
    8. Jo

      August 31, 2020 at 1:51 am

      5 stars
      This was perfect! Chicken and parm together is one delicious combo. Thank you for sharing all the tips and tricks to make a perfect dish.

      Reply
    9. LaKita

      August 30, 2020 at 11:19 pm

      5 stars
      This recipe for chicken parm was so delicious! I also hate the breading process so the tip to make extra and freeze them for later works perfect for me!

      Reply
    10. Neha

      August 30, 2020 at 10:57 pm

      Holy yum! This chicken parm looks so appetizing. I am so going to try this one as soon as I get a chance. Thanks for all the wonderful tips too.

      Reply
    11. Aditi Bahl

      August 30, 2020 at 7:32 am

      5 stars
      Tried this lovely chicken delight and my family loved it. Moreover it was easy to prepare thanks to your detailed post. Thanks for sharing

      Reply
    12. Sues

      August 29, 2020 at 11:38 pm

      5 stars
      Wow, this truly was the best chicken parm ever! I agree sometimes it’s just not great at restaurants, especially when it’s overly greasy or doesn’t have a lot of flavor. Now I know I can have the perfect one when I make it at home!

      Reply
    13. Denise

      August 29, 2020 at 5:46 pm

      5 stars
      One of my favorite meals, that I can now cook at home! Thank you for sharing your recipe, it was delicious

      Reply
      • Bill Desjarlais

        July 05, 2021 at 7:26 pm

        5 stars
        So easy and so tasty. This recipe was a big hit with my family.

        Reply
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