New & Improved Chicken Parmesan


I love chicken parm, especially when it's made with fresh mozzarella, which it almost never is in restaurants. Of course, at home we can use the real stuff, but it can be pricey. So I tried something new--a cheese spread using ricotta fortified with sharp Cheddar.

Prep Time:
20 mins
Cook Time:
14 mins
Total Time:
34 mins
2 servings


  • 2 large skinless, boneless chicken breast halves

  • ½ teaspoon kosher salt

  • 1 pinch ground black pepper

  • ½ cup flour

  • 1 egg, beaten

  • ¾ cup dry bread crumbs

  • ½ cup light olive oil for frying, or as needed

Cheese Spread:

  • ½ cup ricotta cheese

  • ½ cup shredded sharp white Cheddar cheese

  • salt and freshly ground black pepper to taste

  • ½ teaspoon olive oil

  • 2 tablespoons grated Parmigiano-Reggiano cheese for topping

To serve:

  • 1 cup marinara sauce, heated, or more as needed

  • 1 tablespoon chopped fresh flat-leaf parsley


  1. Preheat oven to 500 degrees F (260 degrees C). Line a rimmed baking sheet with aluminum foil.

  2. Gently pound chicken breasts between 2 layers of plastic until each breast is evenly thick. Place breasts on a plate and season 1 side with kosher salt and black pepper. Sprinkle with flour; press flour to coat the entire surface and help it adhere. Turn and repeat on second side with salt, pepper, and flour.

  3. Brush excess flour from plate; place the chicken breasts back on the plate. Pour beaten egg over the breasts and coat each side. Cover bottom of a second plate with half the bread crumbs. Transfer chicken to the bread crumbs. Push crumbs up sides of chicken. Sprinkle on the remaining crumbs and thoroughly coat each side.

  4. Heat 1/2 inch olive oil in a skillet over medium-high heat. Cook chicken until crispy and golden, 2 to 3 minutes per side. Transfer to prepared baking sheet.

  5. Mix ricotta and Cheddar cheese together in a bowl. Stir in salt, black pepper, cayenne, and olive oil. Spread half the cheese mixture on each breast without extending all the way to the edges. Dust with Parmigiano-Reggiano cheese and drizzle with olive oil.

  6. Bake on center rack of preheated oven until cheese is melted and chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  7. To serve, ladle the heated marinara sauce in a wide circle on warm plates. Place chicken in center and sprinkle with chopped parsley.

    close up view of Chicken Parmesan garnished with fresh herbs, over red sauce on a white plate
    Chef John


We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Cook's Note:

The creamy ricotta made a great base into which you could add any melting cheese. I really enjoyed the Cheddar, but I'd like to try this with other options, such as provolone, fontina, or even gruyere. And of course, if you prefer the tender meat of baby cows, this technique will work just the same with veal.

Nutrition Facts (per serving)

1010 Calories
46g Fat
85g Carbs
61g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 1010
% Daily Value *
Total Fat 46g 59%
Saturated Fat 15g 76%
Cholesterol 259mg 86%
Sodium 2073mg 90%
Total Carbohydrate 85g 31%
Dietary Fiber 7g 24%
Total Sugars 14g
Protein 61g
Vitamin C 5mg 26%
Calcium 414mg 32%
Iron 7mg 40%
Potassium 898mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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