Chicken Parm


  • 1 to 1-1/4 lb Thin sliced Chicken Cutlets
  • 1 cup Flour
  • 1  to 1-1/4 cup Seasoned Bread Crumb
  • 16 oz Marinara or Spaghetti Sauce
  • 2 large Eggs, beaten
  • 1 lb fresh Mozzarella cheese, thinly sliced
  • 1/4 cup grated Parmesan or Romano Cheese
  • 1 tbsp Garlic Salt
  • 1/4 tsp Black pepper
  • Olive Oil
  • Butter


  • Preheat Oven to 350F.
  • Depending on size cut Chicken Cutlets in half or in thirds
  • In al large flat-bottomed bowl mix Flour with Garlic Salt and Black Pepper. Dredge Cutlets through Flour mixture and arrange in a single layer on a large piece to Wax Paper.
  • Baste Cutlets with the beaten Egg, then dust with the Seasoned Bread Crumbs. Flip and repeat.
  • In a large Skillet, saute  in batches Chicken Cutlets 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