Chicken parmesan is not only great-tasting, but dead simple to make. That is why chicken parmesan is one of my favorite meals to cook. In fact, it is probably my hands-down specialty. Because it is so tasty and so easy, I love making chicken parmesan. Follows are my instructions for making killer chicken parmesan. Just stick with me here and you'll go places kid. Trust me on this one.

Step 1: Ingredients

You will need:

2-3 boneless and skinless chicken breasts
Large block of mozzarella cheese
Romano pecorino (parmesan) cheese
2 eggs
1/4 cup milk
Parsley flakes
Garlic powder
Marinara sauce
Italian style bread crumbs
Canola oil

A couple of plates
Oven-safe glass dish
Paper towels
Cutting boards

<p>absolutely delicious! very easy &amp; quick. I fried the chicken then set it aside &amp; enjoyed time with my husband, then went back and put it all together, &amp; cooked it in the convection oven. Mouth watering! Thank you for the easy steps!</p>
is the baking of oven in units of celsius or farenheit??
<p>can i do this on microwave?</p>
<p>no but you can inside one.</p>
You just made me hungry
Is it okay to use olive oil in place of the canola oil <br>overall awesome recipe!! Just going to make it... :D
I made this about a week ago and it came out fantastic!! Just one modification I made was to use non stick cooking spray instead of dunking it in all that oil. No noticeable taste or cooking time change. Chicken came out moist and tender and I was able to cut it without a knife. <br> <br>What else you got in your easy cooking repertoire?
&nbsp;mmm it sounds good BUT pecorino romano isn't parmesan!!! This recipe is Italian as Chinese tea :) but I admit that it can be tasty
Please explain. <br />
Sure: Parmesan (parmigiano) and Pecorino Romano are very different. Parmesan is made by cow milk, has its own method of production and aging (extremely important) and, the most important information, is made only around Parma. That's very important because the main differences between cheeses depends on the grass eaten by cows or sheeps or anyelse animal.<br>Pecorino Romano is made around the country near Rome; then it is a kind of cheese, a sheep cheese (pecorino in Italian) and it's made by cheese milk. Sheep milk is stronger than the cow one: it's more acid and nutrient. In facts sheep cheese is spicy (if I can use this terminology), strong flavoured, intense, &quot;&quot;&quot;acid&quot;&quot;&quot;.<br>In my region in Italy, Abruzzo, we have maaaaaany cheeses, expecially pecorini (sheep cheeses). My town has its own kind of pecorino, il Pecorino di Atri (Atri is my town) that is really spicy, according to the ancient recipe, production method and the aging method. <br>Cheeses are raeally various and a minimal change in a part of their way of production may causes a differencein taste.<br>I know this things because my father has a Typical Abruzzo's Food Market, really smal but full of culinaries diamonds :D.<br>The, for my words &quot;this recipe is Italian as Chinese tea&quot; eheh, well... that's it: former, we don't mix pasta and that kind of recipe in the same dish :), we nor dream it ahahah then cicken meat is not so right to mix with tomatoes-based sauces and a strong cheese... simply it isn't right :D it's not so equilibrated, you can't recognize every taste of every ingredient and then... canola oil??? What's canola oil??? :D We use only olive oil. <br>BUT i admit that can be a tastefull recipe (not Italian anyway)
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Great instructable. Mr Picky and little Mr picky liked it. Finally another chicken recipe in the repertoire. (^_^) <br />
Thank you so much randolfo!! Always tastes sooooo much better when you get to make as much as you want, tastes better than a fancy restaurant, and your wallet is happy, all at the same time! This recipe inspired me and with some tweaking to taste, wow just incredible! Thanks again for sharing!!! :D<br />
It looks pretty good to me. No skins to leave on the chicken&nbsp;(kinda) so that is good. I have the same pie glassware.
You still mad about that? :-)<br />
I'm not mad about the pie. I'm mad that ever since I've made that pie, my dad has not stopped his nagging.<br /> <br /> Every time i send him a recipe from instructables, he brings up that stupid pie.<br />
I see. You are just relaying his nagging :-)<br />
I must ask, did you really mean to leave the skins on?<br />
That's a complicated question. Yes I did. And I made it twice that way and it actually came out ok for me. However... in retrospect... I probably should have removed them. <br />
Although my dad is the one who announced that my apple pie had skins. No one but me ate it. It is very embarrassing.<br />
mmmmm...I used to get a chicken parm sub for lunch every day from a place across the street. maybe now i'll be able to save a bit more money! thanks!<br />
Hahahah love this, Mr.&nbsp;Deeds!<br />
Mmm... I love these! Thanks for the recipe!<br />
No problem!<br />
<br /> It looks too good!&nbsp;I'm hungry!!!!!<br />
It is very good. I wish we hadn't eaten it all.<br />

About This Instructable


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Bio: My name is Randy and I run the Instructables Design Studio. I'm also the author of the books 'Simple Bots,' and '62 Projects to ... More »
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