Easy Chicken Parmesan at Home | SO good!

Chicken Parmesan can be kind of silly, but when made right it's crispy, cheesy, juicy, and downright CRAVEABLE. I kept this recipe simple, and with a few moves have stepped up the classic Italian red checkered tablecloth Chicken Parm to create a recipe that's easy and quick to make and did I mention craveable? I was not mad about eating chicken parm 3 times during this R&D process, guys.
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FOR THE CHICKEN CUTLET
1.5-2.5 lbs Boneless Skinless Chicken breast / 3 medium breasts
100g or roughly 1 cup panko breadcrumbs (for GF I like Aleia's)
150g or roughly 2 cup micro planed parmesan cheese (1.5 cup if using store bought grated. micro planed cheese is much more voluminous and light than store bought grated)
10g or roughly 1.5 tbps steak seasoning or 1/2 TSP each (salt, pepper, red pepper flake, garlic powder)
1g or 1.2 TSP dried oregano
FOR THE SAUCE:
¼ red onion, grated
2 cloves garlic, chopped
2TBS or 30g butter
5g salt
40g or about 3TBS tomato paste
1 28oz can crushed tomatos
½ tsp dried oregano
½ tsp dried basil
10g or 2tsp sugar
1. Heat a sautee pan over medium heat
2. Add butter, onion, garlic, salt
3. Let sautee for 3-4 mins until they start to become translucent and take on color
4. Add in tomato paste and cook until it takes on some color
5. Add crushed tomatoes and stir to combine
6. Add oregano, basil, sugar. Stir to combine and reduce heat to low
7. Simmer over low for about 20 minutes until thickened
CHEESE TOPPING
100g or roughly 1 cup grated full fat aged mozzarella cheese
100g or roughly 1 cup grated parmesan (smallest holes on box grater)
Toss to combine
Have fresh sliced mozzarella at the ready for broiling
TO BREAD + FRY CUTLETS:
3 eggs whisked
1 cup AP flour (or GF flour if you're GF. I use Cup4Cup: amzn.to/3juJEMq)
3 TBPS OLIVE OIL
1. Cut breasts in half horizontally, then pound into about 1/2" thick cutlets with mallet or saucepan
2. Season both sides with roughly 1 tsp salt and pepper
3. Cure in fridge 30 minutes
4. Combine breading ingredients, and then bread cutlets starting with flour, then egg, then breading.
5. Heat 3 TBPS olive oil in large flat bottomed pan
6. Pan fry on medium high for 2-3 minutes per side until golden and crisp.
7. Top each cutlet with 1/2 Cup each sauce and cheese mixture, then 2 thin slices of fresh mozzarella
8. Broil on hi for 2-3 minutes until cutlets is bubbly and fully melted.
📸INSTAGRAM: / weedsandsardines
*MY GEAR*
14" SAUTEE PAN: amzn.to/3mWF5h3
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
MY FAV STAINLESS BOWL: amzn.to/36j8SL6
STAINLESS BENCH SCRAPER: amzn.to/3jfZkUL
INSTANT READ THERMOMETER: amzn.to/3jab370
MASAHIRO CHEF'S KNIFE: amzn.to/3cSFkFm
APRON: amzn.to/37rXqgC
DELI CONTAINERS: amzn.to/36sY3WN
MICROPLANE: amzn.to/3niIhDK
HALF SHEET PAN + RACK: amzn.to/34v7CSC
BOX GRATER: amzn.to/3drHAUd
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
#chickenparm #chickenparmesan #chickychickyparmparm #glutenfree #glutenfreechickenparm
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[@thAj0ker89]

I really respect how you perfect the recipe before filming, I feel like a lot of other creators make stuff for the first time on camera lol.

[@nc5460]

who

[@bobjavorsky7816]

I agree on both counts. Bri’s recipes are 100% successes for me due to his research.

[@flashfive23]

Ahem guga foods ahlem

[@didthatreallyjust]

Couldn't agree more, and the fact that he does this ALL the recipes I've made from his youtube have been EXCEPTIONAL

[@SonOfTamriel]

@@nc5460 Sam the cooking guy. I like his stuff but sometimes I wonder if he enjoys it as much as he projects to the audience

[@franktirelli]

I have to quit watching your videos at three in the morning. I get too hungry and can't go back to sleep. Thanks!

[@juliewall8698]

I made this tonight with my husband. Best chicken parmesan we've had... EVER. Your recipes are quickly becoming holy grail after holy grail in our house. Thank you for your content. We eat differently because of you!

[@cryptkickerfive5]

This channel is incredible, I've been binge watching your videos and it's all great stuff!!

[@78LedHead]

You're videos are so good, Brian, I watch them twice, sometimes 3 and 4 times. They never get old.

[@seanloughran6714]

Hearing you say, All Day, is giving me flashbacks to working in a restaurant kitchen!

[@photoframed1]

Thank you for the video! I made this for dinner and it was a hit! I love your videos they are a delight keep up the great work :)

[@jmespoii]

You're good, Brian. You're Good! Thanks for all the video work and recipes.

[@robertlepre9289]

Yes yes yes!! Chicken parm perfection. You sir knocked this chicken Parm dish out of the park! Thin cutlets are key as well as frying them dark. The salty crisp taste is like no other and I can’t wait to make this your way. I have tried so many of your recipes and they are all superb, I am positive this will be no different. Keep them coming.

[@nickc3983]

Man, I’ve made a bunch of your recipes and they are all delicious. The carbonara, green curry, your breads and now this. You make me feel like a way better cook than I am. Thank you for making such amazing food so easy and manageable for the ordinary person

[@lynnwinters634]

I made this today! I know this is a 3 year old video but it’s definitely delicious!! I’ve made so many recipes of yours! Keep them coming! Im a huge fan!

[@SJ-cr3kw]

Love your website. I have a great source for breaded chicken cutlets so I made your recipe with a 'Pre-Cooked" cutlet and it was amazing. Thanks so much of the great recipes and also the great Chicago recipes.

[@Borobadger]

Finally got around to making this, was delicious and recipe was easy to follow. Good work!

[@GuillermoMontecelo]

DUDE......I made this recipe last night for my gf and I. DOPE!

[@danjv]

Yum! One of my favorite dishes.

[@jeanetteweger5518]

We just finished having this chicken parm and it’s fantastic, the best we’ve ever had! Thank you for sharing your recipes with us. We’ve prepared many of your recipes and have never been disappointed.

[@peglamphier4745]

Long ago I was the head chef at a Northern Itailian restaurant. People would ask why we didn't have Chicken Parm. I'd say, "Cause it's gross." The heavy breading, sauced and cooked till mushy.... ick! This recipe might change my mind.

[@johndwhite1972]

I came across your channel recently and have thoroughly enjoyed all of your videos and subscribed. I’m definitely going to make this!

[@BrianLagerstrom]

Thanks so much for watching! Let me know how it goes.

[@Sara-rv7ds]

I could watch you cook all day! I just wish I was there to eat it! Yum!! I’m making this for sure! Thank you!

[@BrianLagerstrom]

Haha thank you! Let me know how it turns out.

[@ronmsharonm2708]

Great video Brian! I'm going to do this tonight. Thanks!!

[@lynettelee4461]

This looks so delicious....I can't wait to try it 😊

[@johnreed3039]

Tried your recipe tonight. Excellent! The Panko crumbs stayed crispy and the fresh mozzarella made all the difference.

[@tgorup74]

Just made this tonight. It came out fantastic, my wife loved it also. Keep up the great work!

[@BrianLagerstrom]

Thanks for watching and trying

[@TheEddiePort]

Quick and easy to make and the taste is outstanding. I have a vegetarian in the family so I made a few eggplant Parmesan as well and all came out so good

[@paulclark1517]

Made this tonight, absolutley delicious.

[@user-dm5op1es2m]

I really like your food.^^ thanks for the videos.

[@kirktaylor959]

Made this tonight. Did a couple of substitutes to make it gluten free and it was an absolute hit in our household. Excellent and pretty simple.

[@BrianLagerstrom]

That’s great. I always use GF Panko so my wife can eat. Thanks for watching

[@julesl6910]

Way to go Kirk you're the man now brosef

[@Crimson0604]

Kirk a real one fr

[@vjnappo]

Followed this recipe last night and it was a huge hit!

[@joshboles8589]

Made this a couple nights ago for the fam. served it with a first time go at homemade pasta and let me tell ya what.... EXCELLENT!!! All the kids crushed it. Great recipe Bri!

[@4BWVan]

I used to make chicken parm a lot for my parents and while it was good, this is definitely an upgrade. I *will* be trying it!

[@johnritchie1767]

Looks really good Brian!

[@NipItInTheBud100]

Sometimes simple is best!! great vid!

[@karenfox1671]

When done well, Chicken Parmesan is one of my favourites. Your recipe takes it to another level and, thanks to your step by step process makes it really simple. The flavour combination of your breading and the extra chew of the fresh mozzarella had us stuffing our facing in silence. WOW!!!!!!! Well done Brian 😘

[@dittmerg]

Hey Brian, I just made this for my family tonight and they loved it...thanks

[@el3187]

one of the best channels on youtube!

[@dimilton3166]

I made this tonight. Took me about 2 hours in total. I recommend cutting the cheese first. I feel it gets exhausting for us weaker folk and that can delay the process. Also, 150g each of panko and parmigiana regiana (idk if I spelled that correctly) was a lot and I had quite a bit of breading leftover. Might cut that in half the next time I do the recipe. It was FANTASTIC! The chicken was flavorful and NOT dry. I had leftover sauce, added some pasta water and had spaghetti noodles at the ready. Super delicious, and my family loved it!

[@Mr_SW]

My guy. I just made this an my gooooddneesss it was tasty 10/10 thank you for the tips an recipe!

[@singe0diabolique]

It looks delicious!

[@karentappert3606]

Great tips to improve my chicken parm - thanks, Brian!

[@MiaNguyenmianguyen]

Great tips! You make cooking so accessible.

[@BrianLagerstrom]

Thanks Mia.

[@philipmarsh842]

I made this for my family tonight and it turned out great 👍. Thanks!

[@BrianLagerstrom]

Great to hear! Thanks for trying!

[@maureensurdez7841]

Mr Lagerstrom: great adaptations. You are one of the most technically skilled with the tools and chemistry of cooking I have seen lately. You are and will be recognized as a world famous chef. I am pleased to have seen some of your work.

[@curt300s]

I made twice exactly as shown and it’s a hit. Can’t wait to entertain for a group. Bravo the the recipe and demonstration.

[@dalasher4214]

This looks amazing! I will try it ASAP. Thanks Bri!

[@BrianLagerstrom]

Thanks for watching Dal

[@Jerrymcalister]

Brian! You gave me so much inspiration for cooking again! I loved to cook but in meantime something burned up inside of me. Now I want to cook again and I will! Today's special: Chicken Parm, bro! CHEERS FROM POLAND!!

[@jasonbaker2126]

I just tried this over the weekend and it was really good. It reminded me of the chicken parmesan I used to get at a restaurant near my parents house. Cleaning the cheese out of your cooling rack will take awhile. Also, If you have have a smaller frying pan and can't do 3 cutlets at a time, don't try to reuse the oil past 2 batches. There will be too much cheese and breadcrumbs in the oil by the time you get to the third batch. The crumbs from the previous batches will start to burn and make your third batch taste burnt even if the cutlets themselves are not overdone.

[@m3gAnac0nda]

Waste of good ingredients Idiotic recipe

[@drdrew3]

I make this often and slightly different every time. It’s ALWAYS good. A classic dish

[@Mikeyd_]

I’ve platonically fallen in love with bro because of the narrating. Just chillin, telling us what the deal is. Tremendous. We all wanna party bud.

[@rickb3288]

Looks great!

[@serendipityskitchen]

I just found your channel and subscribed. This chicken parmesan looks easy and soo very delicious. I really liked how you added the fresh mozzarella and explained how it's different than the grated.

[@BrianLagerstrom]

Thanks for the sub!

[@donnamcteer9011]

Awesome!

[@jamesharvey7830]

Tried this tonight… so good. Love this channel

[@BrianLagerstrom]

Thanks for trying

[@dilloncain]

You are Hands-Down my favorite cooking spot away from Kenji. Your videos have plenty of character and are easy to follow and you are hitting both easy and technical spots. I think you should do a "behind the scenes" style one that's still in front of the scenes because a lot of folks who are new to cooking are checking you out. Show them how to clean a cutting board, what knives are good for what and how important it is to keep them sharp. Storage options for things like cheese and leftovers, etc. etc. Keep up the great work!

[@BrianLagerstrom]

Thanks for being here. That’s a good idea. Kitchen basics maybe?

[@exiawildfire7708]

I just got done making this and oh my god was it delicious…will definently be keeping this recipe on hand

[@elizabethshaw734]

I use provolone as mozzarella has very little flavor and too much stretch. I use Parmigiano-Reggiano as well but I used 24-month age and that's all I will buy.

[@bmansdad9891]

Can’t wait to try this!

[@BrianLagerstrom]

You won’t regret it

[@zenamorgan1754]

I am so going to make this

[@peterrurak]

looks awesome pal, cant wait for sunday brunch

[@ronalddevine9587]

You really are a MAESTRO.

[@thegoodgeneral]

Love the vids so much, one of my new favorite cooking channels (and I’ve been watching for several months now)-but I’m really glad you don’t say “all day” at the end of your sentences anymore! 😅

[@Paul-ng4jx]

I’m actually gonna try a lot of your recipes this is gonna be the one of the first ones I try here in a few days

[@BrianLagerstrom]

Best if luck Paul thank you for watching

[@Matthew081980]

Thank you for this recipe, I made it for a crowd of people that all are under the mistaken impression that I know how to cook. I try to drive my friends and family to your channel.

[@michaelfrietsch8246]

glad i found you channel man! great vids and chicken parm, truly wins my heart ahah keep it up!

[@BrianLagerstrom]

Thanks for being here Michael

[@michaelfrietsch8246]

@@BrianLagerstrom thanks for reaching back! that made my day!! i can’t wait for your next vid “let’s do this/make this!”

[@EchoSigma6]

Whoa, the fresh moz was the missing ingredient in my chicken parm? Very nice, thank you! My kids love this dish and now it’s going to the restaurant pro kitchen level for a fraction of the price. Nothing better to hear when your family says this dish tastes better at home.

[@miahyde5772]

Made this yesterday & it was great!

[@BrianLagerstrom]

Glad to hear it! Thanks for trying

[@mirrrie]

I really like your recipes and your love for your microplane. Here in The Netherlands they arent super popular so I have 2 ^^

[@ThePhiphler]

Very nice, works great with butterflying the filet as well. Used the homemade ricotta from your other recipe for it.

[@brianheuschkel3391]

Love it. Yum.

[@BrianLagerstrom]

Thank you

[@LenTesta]

I make this tonight, and it's restaurant-quality chicken parm. The best recipe I've ever tried. Total time from "I should make this" to cooking, to eating, to cleanup, was 2 hours. I made 4 servings, so I froze the leftovers for weeknights when I don't have as much prep time. And is it me, or does Brian sound like Ryan Reynolds? Makes the videos that much better. 10/10 would cook again.

[@Blueduck06]

Making this tonight for Valentine's Day. I hope it's great!

[@Blueduck06]

Update: It was a huge hit. Both wife and I loved it. Leftovers for lunch today were delicious as well.

[@keithsnow]

nice job bro!! one of my fav dishes

[@BrianLagerstrom]

Thanks bro.

[@patrickdonkers7400]

To die for!!!!

[@zildo5852]

Hey Brian! Love your content. Just wanted to let you know I made this, the fam LOVED it! I then made it with boneless pork chops same process/recipe. Everyone loved it and only 1 out of 4 though the chicken was better ;:

[@Brandon_Balentine]

I'm making this tonight!

[@Al.Brady.]

Fried Chicken Pizza now that's how to spin it! Video looking crisp as always dude! Loved it! 🤘🐓🍕

[@BrianLagerstrom]

Thanks for watching AL! I loved the chocolate tart vid btw.

[@hostesswiththemostess7082]

Thank you for this!!!!!

[@BrianLagerstrom]

You're so welcome!

[@sudolisa]

This looks amazing!! Something I can actually make!

[@BrianLagerstrom]

I hope you do!

[@michaelfrietsch8246]

the best way to learn is to try! do it! this is a great recipe!

[@michaeli6961]

Thanks!

[@mytwocents1836]

I will be trying this one.

[@BrianLagerstrom]

let me know how it goes!

[@MunkieHAHA]

Made this the other night. It came out so good!! The sauce was awesome, the chicken was juicy! Shared with my neighbors and they loved it. Thanks, Bri! Any Japanese cuisine coming up? What’s up with sushi????

[@roberttoney3929]

I just want to say I absolutely love your videos I love the way you share your cooking skills with the world of KZbin I think honestly, what I would love to see, would be some videos about like skills… the way you cut that garlic in the beginning of this video, the way you handled the knife for instance, would be great videos to add to the collection of cooking videos. Kind of like the video that you did about your utensils and cookware it’s nice just to see things like that in my opinion. But that’s just my opinion and m not trying to sound like I’m critiquing anything because I really really love your videos as they are. Thank you so much for taking the time to do these videos

[@Troglodyte]

Really damn good. Was hard-pressed to taste any difference between it and any quality chicken parm I've ever had at a restaurant, and it was better than a few. Thanks.

[@krazmokramer]

Holy crap! I don't know what else to say. I salivated throughout this entire video!!!

[@hostesswiththemostess7082]

Watching late at night and now I’m starving and want this ASAP

[@BrandiWL]

I made the rip off version of this with cheap cheeses and dressed up canned spaghetti sauce and it still came out so good. I can't wait to buy the specially items and do it the right way. Everybody loved it. I almost burnt the cheese so I think I'll move the top rack down just one notch cuz these are plump.

[@nadiyah7154]

OMG. Beautiful I tell ya. Due to location and the global economy I can't afford to make this but darn that looks absolutely delish!👍

[@i4dat]

Love your Channel, had to subscribe. Would love to see your take on a Classic Lasagna using your style of ground beef instead of the store bought stuff!

[@BrianLagerstrom]

Thanks for the sub! Lasagna maybe this winter!

[@darrylbuckett5380]

Looks very tasty, down in the land of OZ, we tend to add either a rasher of bacon, slice of ham or my favourite prosciutto, and I make mine using chicken thighs. Try it with a can of Aussie lager, a good one not Fosters. Cheers

[@BadAllergies514]

Very similar to my chick parm process, sub in Penzey’s pizza seasoning for the steak seasoning. Pro fennel!

[@krunktina69]

Mmmm I love chicken recipes 💖

[@BrianLagerstrom]

Hope you enjoy

[@paulalagerstrom7286]

This looks really good Brian. Something even me or your dad could make❌⭕️

[@BrianLagerstrom]

I hope you go for it!

[@salocin911]

FRIED CHICKEN PIZZA! Love the content.

[@cynthiajohnson9412]

Very good. I had to substitute in a yellow onion and I bet the red onion would be a little better.

[@laurenpetlock7924]

Making this currently, fingers crossed 🤞🤞🤞

[@zachariasbjorngren1552]

Lmao, I didn’t know there was non-fresh mozzarella, and I’m from Sweden. Love your videos dude, made pasta al a vodka today and baked the newbie big boy bread in a Dutch oven from my wife’s great-grandma.

[@BrianLagerstrom]

Sounds great! Thanks for giving them a try. Thats a heirloom dutchie right there.

[@tbkkevin]

Late to making this one but my 16 year old gave it a 9.4 out of 10 tonight. Only because “obviously we’ve had better meals at some point in the past”. It’s a win for sure!

[@5dstrix]

I think I'm gonna try this with some muenster because why not, looks soo good though!

[@drewkg14]

all DAY!!!

[@johnzehrbach820]

I put the chees on the chicken and brown ,then spoon sauce over as it keeps it crispy.

[@ssmolder]

we call that "milanesa de pollo napolitana" in argentina

[@pamelakilgore7836]

Wow!! Pamela in Detroit