Chicken Parm


  • 1-1/2 to 2 lb Thin sliced Chicken Cutlets
  • 1-1/2 cup Seasoned Bread Crumbs
  • 32 oz Marinara or Spaghetti Sauce
  • 1/3 cup Milk
  • 2 large Eggs, beaten
  • 1 lb fresh Mozzarella cheese, thinly sliced
  • 1/4 cup grated Parmesan or Romano Cheese
  • Olive Oil
  • Butter


  • In a large flat bottomed bowl mix beaten Eggs with the Milk.
  • Depending on size cut Chicken Cutlets in half or in thirds, place Chicken in the Egg and Milk mixture. Marinate for 30 to 60 minutes before breading and cooking.
  • Preheat Oven to 350F.
  • In a large flat-bottomed bowl pour Seasoned Bread Crumbs. Dredge Cutlets through the Bread Crumbs. Place Cutlets on a plate.
  • In a large Skillet, saute Chicken Cutlets, in batches, over medium high heat until golden brown, about 2 to 3 minutes per side.
  • Spread a thin layer of Marinara / Spaghetti Sauce in a large Casserole dish. Place a single layer of Cutlets in the dish. Top the Cutlets with slice of Mozzarella. Spread more Sauce on top of the Cutlets and Cheese. Sprinkle grated Parmesan Cheese on top. Create another layer of Cutlets, Mozzarella and Sauce and Paresan Cheese.
  • Cover Casserole dish with Aluminum Foil and bake for 30 minutes, or until the Sauce is bubbly and the Mozzarella has melted.
  • Serve