Chicken Parmesan from The Food Lab: Better Home Cooking Through Science (page 878) by J. Kenji López-Alt

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Notes about this recipe

  • ellyn_ktc62z on March 22, 2026

    My chicken breasts were thicker so I baked for longer. Fried first 3 min per side. About 20 min at 375 then added the cheese and baked 10 more minutes.

  • Logan92995 on May 11, 2023

    This was fantastic. I really thought the breading on the chicken was delicious. Pretty time consuming meal, however, and messy with quite a few moving parts. My one complaint was the amount of cheese. Don't get me wrong, I love some cheese, but I felt like the amount suggested in the recipe was a bit gratuitous. Would personally probably half it. Also, there's cup of vegetable oil listed in the ingredients, but it's not utilized at all in the recipe, unless you count frying the cutlets, in which case you're going to need a lot more -- I used the entire quart bottle. Served on spaghetti.

  • twoyolks on November 13, 2015

    This is a classic but very good version of Chicken Parmesan.

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