breaded parmesean chicken


3.4 of 5 (11)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 143.1
  • Total Fat: 6.1 g
  • Cholesterol: 37.9 mg
  • Sodium: 638.3 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 0.9 g
  • Protein: 8.0 g

View full nutritional breakdown of breaded parmesean chicken calories by ingredient
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Number of Servings: 8


    4 large chicken cutlets
    1 large egg
    1/4 cup parmesan cheese grated
    1 cup dry bread crumbs
    1 tsp salt
    pinch black pepper
    1/4 cup flour
    1 clove garlic (optional)


pound chicken to 1/4 inch. Place flour in bowl set aside. Mix remaining dry ingredients and set aside. Beat egg with 1 T water set aside. Coat chicken with flour shaking off excess. Coat chicken in egg mixture and then coat in bread crumbs. cook on medium high heat 5 - 8 min per side or until cooked through.

Number of Servings: 8

Recipe submitted by SparkPeople user STONEMM.


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Member Ratings For This Recipe

  • Good
    1 of 1 people found this review helpful
    I added salt and pepper and garlic powder to the chichen before breading and left out the flour, browned lightly and topped with sauce and low fat mozzerella and baked off in the oven. Delicious and moist. - 10/13/10

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  • Incredible!
    1 of 1 people found this review helpful
    By cooking too quickly over too high heat, an inexperienced chef can easily dry out even the most flavorful piece of chicken. Slow down, have a half-glass of white wine over ice and let the juices remain in the chicken. This is, professionally speaking, a great recipe. Please try it! - 9/17/09

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  • Incredible!
    1 of 1 people found this review helpful
    I made this a couple of weeks ago as the meal and loved it..This time i made it as chicken fingers and had with with a tablespoon of mustard. STILL WONDERFUL.. LOVED IT! - 4/29/09

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  • was amaaaaaaaaaaaazing - 7/6/11

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  • I made this for dinner but omited the flour and use egg beaters instead. Wonderful - 2/11/10

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  • I found this recipe to be okay - I agree with some of the other comments about the lack in flavour. I marinated the chicken in garlic, salt and parika beforehand and added some dried basil to the breadcrumb/parmesan mixture. I also baked for 20 minutes (turning once at 10 mins) instead of fried. - 1/19/10

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  • We tried it out tonight and liked it. - 1/2/09

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  • I thought it was great. We added some marinara sauce and spaghetti to make it chicken parmesean and it was great. I will use this chicken recipe in the future for making breaded chicken! My kids loved it! - 7/23/08

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  • This recipe is much better when you use chicken tenderloins, let them marinate in low-fat buttermilk for 15 minutes, then dredge them in bread crumbs and parmesan cheese (no flour or egg), spray with olive oil spray and bake them at 450 for 18 minutes. - 7/22/08

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  • Bad
    0 of 1 people found this review helpful
    The chicken was dry and had no flavor. I followed the receipe exactly as stated. - 7/18/08

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