Great recipe that is easy and fast to put together. My husband who can be picky about certain foods said this is the best he has had for Chicken Parm. Thank you for posting this recipe for everyone to use.

Prepared this recipe for 8 family members yesterday. Ages ranged from Seniors, teenagers and 40 something, they all gave "thumbs up" on this recipe. I mixed Panko Parmesan-Italian bread crumbs with freshly grated Parmesan cheese. I pounded the large chicken breast down to 1/2" so the 20 minutes in the oven was perfect. I covered the chicken with marinara sauce and shredded Parmesan cheese the last 10 minutes of baking. Very tender and tasty... Definitely a keeper!

Also, I strongly suggest frying the chicken on both sides so the bread crumb stays on well, just before putting it in the oven! I enjoy to put Provolone cheese on top instead. GREAT TASTE TRUST ME!

The best way to make sure the chicken is done is to use a digital thermometer, 165°F in the center is a must.

This is similar to a recipe I grew up with. Can't wait to try it!

Just made this for dinner. I will never fry a Chicken Cutlet again! Followed the directions perfect. Did add Parmesan cheese to bread crumbs and made sure the cutlets were not that thick. Perfect

Getting ready to prepare this for the Girlfriend and family, cant wait! Gunna coat the bottoms of the pan with sauce before adding chicken. Also gunna thin the eggs down with Italian dressing and cut the breast in half. :)

Great and easy! My 10 year old does not like pasta sauce or tomatoes. She yelled out this chicken is awesome. Rates it a 5/5. So glad there is a recipe that does not require frying the chicken (saves on dishes). My mother said we have to make at least 2 pounds of chicken next time. Thanks

I liked this recipe, however, I tend to do things a bit different. I was making 7 servings today and I decided to use 3 eggs instead of one, and I also fry the chicken in olive oil before baking it. I accidentally put the sauce on first, it tasted just as good. ;) Very good recipe!

I made this for dinner tonight and my boys (4, 7) were licking their plates clean :) Will be making this again soon! Thanks for the recipe.

A very tasty and very easy recipe. I made it with the following adaptations . . . Used chicken tenderloins rather than full size breasts (and pounded them a bit with my meat hammer), Panko bread crumbs 1/2 c. mixed with 1/4 cup grated Parmesan, used Trader Joe's arrabiata sauce to give extra zip, fresh basil, and topped with fresh mozzarella sliced from a "chunk." I also broiled for a minute or two before serving to make the cheese light brown and bubbly. Sooo tender and delicious!

I loved it! I only had 1 chicken breast so I sliced it in 1/2' cutlets. I dipped in egg, then in homemade bread crumbs (old whole wheat hamburger buns); cooked in oven 300°F for 20 minutes; added Parmesan seasoning (dried spices), salt, pepper to the breadcrumbs). I cooked the breaded chicken in oven 400°F for 15 minutes (since my pieces were small). Then I added what I had on hand (Ragu Pizza quick original sauce). I topped with fresh Parmesan and jack cheese (what I had on hand) to the top, then cooked in oven about 15 minutes it was a little salty, but good! (salty from the sauce) GOSSSSHHHHHHH it sure is good!!!!! Definitely going to make this again!!!

I think the addition of olive oil in the pan would have helped the flavor, as one reviewer suggested. Was good but needed lots of extra spices / Parmesan in breadcrumbs. I butterflied then pounded the breasts flat first, added Lawry's seasoning, fresh ground pepper, garlic powder, basil, oregano and parsley to the bread crumbs. I also used 5 eggs and double dipped the breasts in egg, then seasoned crumbs, then another coat of egg, then Panko bread crumbs. I also warmed the sauce before ladling on chicken - next time will use a bit less to help them stay crisper. I topped with an Italian cheese blend. It was good but I think the extra step of sauteing first in a bit of olive oil and maybe just a tad of finely diced onions would make it perfect.

Trying this as we speak! Using italian bread crumbs instead of regular and mixing some tomato sauce with the marinara. :) Should be delicious, so excited!!

I pound my breasts thin so they cook evenly. I can usually get about two servings from each breast doing this. I cook mine on the stove in a little EVOO until browned and then add them to a well coated glass pan. I also put a little dab of sauce underneath each breast, it just keep the breast from drying out on the bottom. Coating the pan assures they don't stick.

2-1 on the Bread crumbs to grated cheese, works well enough.

Thin the egg with a little milk, Cream or half and half too. Otherwise your breading will be too think. Always let your breasts rest after coating them (before cooking), this allows the coating to adhere better and you will find much less falls off the chicken this way. Basically when you're done sauteing the chicken it's ready for sauce and the oven.

This is melt in your mouth Italian cooking. Sorry but it wouldn't be the same with out the subtle flavors the EVOO imparts on each serving~~~and NO, I don't think that little bit of EVOO used, is going to make these any less unhealthy.

My dad was Irish, the rest of my family was basically full blooded Italian's from Italy.

Mangia!