Graham Cracker Chicken Parmesan

A graham cracker coating adds a sweet crispiness to this classic chicken Parmesan.

  • Total Time:
  • Servings: 4

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  • 4 boneless, skinless chicken breasts, cut in half
  • Kosher or sea salt, to taste
  • Fresh ground black pepper, to taste
  • 2 large eggs
  • 1 cup graham cracker crumbs
  • 1/2 cup grated Parmigiano-Reggiano
  • Oil, for frying
  • 2 cups tomato sauce, heated
  • 1 cup grated mozzarella cheese
  • Chopped Italian parsley, for garnish

How to make this recipe

  1. Rinse the chicken and pat dry. Cut or pound the chicken breasts into 1/2-inch-thick pieces. Season with salt and pepper and set aside.

  2. In large bowl, beat eggs and set aside. In another large bowl, mix together the graham cracker crumbs and Parmigiano-Reggiano.

  3. Coat the chicken in egg and then dredge it in the graham cracker-cheese mixture. Shake off any excess and set the coated pieces aside. Repeat with the remaining chicken.

  4. Heat 1/4 inch of oil in a large skillet over medium-high heat. After the oil is hot, add the chicken. Cook for 5 to 7 minutes, turning once, until the chicken is golden and cooked through.

  5. To serve, top the cooked chicken with hot tomato sauce, mozzarella cheese and garnish with parsley.

Contributed By Photo © Todd Porter & Diane Cu Published December 2013

497053 recipes/graham-cracker-chicken-parmesan 2014-08-06T22:08:22+00:00 Todd Porter and Diane Cu frying|italian|4|web-exclusive|weeknight-dinner december-2013 recipes,graham-cracker-chicken-parmesan 497053

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