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Crispy Chicken Parmesan (Parmigiana)

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Crispy Chicken Parmesan (Parmigiana)

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Don’t be chicken, get to the kitchen and make Dan-O-Myte chicken parmesan tonight! Who doesn’t love crispy, juicy chicken covered in delicious tomato sauce and covered in melted mouthwatering cheese? You can whip these up for pasta, sandwiches, or just to have by themselves. They’re that Dan good! A beautiful part of this recipe is how simple it is to make, you can throw these together in just about 30 minutes or so.


  • 3 boneless chicken breasts
  • 2 cups all purpose flour
  • 4 eggs, beaten
  • 2 cups panko
  • Dan-O’s Original Seasoning
  • 2 cups shredded mozzarella cheese
  • ¼ cup grated parmesan cheese
  • 24 oz Marinara sauce
  • Grapeseed oil

Preparation Instructions

  1. Start by butterflying the chicken breasts
  2. Separate and cover with plastic wrap.
  3. On both sides, pound thin with a rolling pin or meat tenderizer
  4. In three separate bowls add eggs, flour, and panko
  5. Add Dan-O’s Original to the panko and flour
  6. Dredge each piece of chicken in flour, eggs, and panko
  7. Pour grapeseed oil in a large skillet. Enough to cover bottom about 1/2 “ Heat to 350 F
  8. Cook each side for 1 ½ minutes or until golden brown
  9. Remove from skillet, set in baking pan, and sprinkle with fresh parmesan cheese
  10. Grate 2 cups of mozzarella cheese
  11. Heat the marinara in a small pot over medium heat. Get it hot enough so it melts the parmesan cheese when poured over the chicken.
  12. Spoon marinara over each piece of chicken and top with grated mozzarella cheese
  13. Place in the oven at 400° F for 10 minutes and then broil for 2 minutes or until the cheese is bubbly.


One Response

  1. I made this for my son tonight and it was delicious. I added some of the cheesoning with the parmesan and it made it more favorable

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