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Chicken Parmesan (Chicken Parmigiana)

This recipe, with its melty cheese and tender chicken, is an American invention though based on an Italian dish. Thanks to the many Italian immigrants who arrived in the United States with native dishes, there are now a bevy of Italian American classics. Many of these dishes were adapted because of the availability of inexpensive ingredients in the United States. Chicken Parmesan was likely derived from Italian eggplant parmigiana. This authentic Italian dish was not preferred in America nor were eggplants readily available. Substituting chicken also appealed to Americans’ affinity for meat.

Recipe Servings: 3

Prep Time
20 minutes
Cook Time
50 minutes
Total Time
1 hour 10 minutes
Gluten Free
Dairy Free



  1. Cut chicken in half horizontally.
  2. Pound each piece until ½-inch thick and sprinkle with salt and pepper.
  3. Add flour to shallow dish and whisked egg to another dish.
  4. Add breadcrumbs and Parmesan cheese in a shallow bowl and mix.
  5. Dip chicken first into the flour, and then the egg and then breadcrumb mixture.
  6. Add oil to large pan and heat over medium high. Heat oven broiler.
  7. Cook chicken 2–3 minutes per side until golden-brown and cooked through.
  8. Place chicken on sheet pan and top with tomato sauce and mozzarella cheese.
  9. Broil on high until melted and bubbly.
  10. Sprinkle with basil, if using.
  11. Serve immediately.

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