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This comfort food classic is easy and delicious. Pair with some crusty bread for a kid-friendly weeknight dinner. Plus:  More Italian Recipes 

Todd Porter & Diane Cu
Todd Porter and Diane Cu
March 2014


Credit: © Todd Porter & Diane Cu

Recipe Summary test

45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • In large bowl, beat eggs and set aside. In another large bowl mix together the flour and Parmigiano-Reggiano.

  • Coat the chicken in egg and then dredge it in the flour/cheese mixture. Shake off any excess and set coated chicken pieces aside. Repeat with the remaining chicken.

  • 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.

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

Serve With

Fresh pasta.