Fast, easy and tasty – this chicken parm recipe is quick and easy. Pounding the chicken thin helps it cook faster so you can have a great meal on the table in no time!
Pan Fried Chicken Parm
- ½ C. Bread Crumbs
- 1 Tsp. Italian Seasoning
- ¼ Tsp. Salt
- ¼ Tsp. Garlic powder
- ¼ Tsp. Onion powder
- 1 Can Italian Tomato Sauce
- 2 Eggs beaten
- ½ to ¾ C. Parmesan cheese
- 2 4- Oz boneless skinless chicken breast cutlets
- 2 or 3 Tbsp. Olive oil for skillet
In a bowl mix bread crumbs, Italian seasoning, salt, garlic powder, and onion powder, mix together well.
Place chicken breasts one at a time between 2 sheets of plastic wrap and pound to ½ inch thickness.
Dip chicken in egg and then in bread crumb mixture, in a heated skillet with olive oil and cook for 4 minutes on each side. Evenly spread Italian tomato Sauce over each piece of chicken and then cover with Parmesan cheese. Cover and cook until done (165 degrees).
Serve with Cheesy Mashies (this web site), and salad.