This Is The Best Chicken Parmesan That’s Ever Hit My Lips

We go over and eat at their house all the time, and they come to ours quite frequently too so I was so confused. It wasn’t until after we gobbled down this delicious meal did they finally tell us the news that they were expecting their first child! Of course! How did I miss that. I knew they had been trying. It was indeed a special occasion. I was so honored that they had prepared this special meal to share their great news with us.

Check out what they are saying about this recipe over at All Recipes:

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

There’s no alterations necessary for this tasty recipe. It’s perfect just the way it is!



4 skinless, boneless chicken breasts

1/4 cup Gold Medal all-purpose flour

1/4 cup crushed fish-shaped crackers (such as Goldfish)

3 tablespoons Kraft grated Parmesan cheese, divided

1/2 teaspoon garlic powder

1/2 teaspoon Morton salt

1/2 teaspoon ground black pepper

2 eggs

3/4 cup vegetable oil




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.

Combine flour, crackers, 1 1/2 tablespoons Parmesan cheese, garlic powder, salt, and pepper in a resealable plastic bag.

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.

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.






Quick Tip: Add some mozzarella for an extra cheesy flavor.

Thanks again to All Recipes for this yummy recipe.