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Rick's Best Chicken Parmesan

Ricky Toms

"Crunchy chicken Parmesan that your family will love. Everyone I have made this for has told me it's the best chicken Parmesan ever. Serve over your favorite pasta with your favorite sauce (I use marinara). Sometimes I sprinkle mozzarella cheese over my chicken as well as the Parmesan. I also garnish with chopped fresh basil."
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Ingredients

25 m servings 304 cals
Original recipe yields 4 servings

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Directions

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  • Prep

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  1. Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/2-inch thickness.
  2. Combine flour, crackers, 1 1/2 tablespoons Parmesan cheese, garlic powder, salt, and pepper in a resealable plastic bag.
  3. Beat eggs in a shallow bowl. Dip chicken breasts into eggs to coat; place in flour mixture and seal bag. Toss chicken in the flour mixture until well covered.
  4. Heat oil in a skillet over high heat. Add chicken breasts; cook until underside is browned and crispy, 4 to 5 minutes. Flip; sprinkle 1 teaspoon Parmesan cheese over each chicken breast. Spoon hot oil over cheese until melted. Drain on paper towels for 2 to 3 minutes before serving.

Footnotes

  • Editor's Note:
  • 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.

Nutrition Facts


Per Serving: 304 calories; 9.6 g fat; 19.4 g carbohydrates; 32.8 g protein; 165 mg cholesterol; 553 mg sodium. Full nutrition

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Reviews

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Great, would not change the recipe. Fried 4 min. flipped and fried 3 min. Very moist!!!

Only thing I added was the flour suggestion from another review. The chicken was wonderful. It was crisp and flavorful. I will definitely use this recipe again! Thank you!

I used regular cheese flavored crackers, and although it was fantastic, I will be experimenting with other flavor crackers next time. I served it over garden rotini with marinara sauce but any p...

I ended up needing a little more flour and goldfish crackers but other than that this recipe was perfect. I used the regular cheese crackers and the flavor definitely came out. It would be inter...