This version of Chicken Parmesan is made with a cheesy coating of bread crumbs so it’s extra crispy and so delicious with the homemade marinara sauce and spaghetti.It may taste Italian, but this humble dish is All-American and loved by everyone.There are so many different ways to make it, but I keep my Chicken Parmesan easy but homemade, right down to the tomato sauce.

I make extra sauce so everyone can help themselves.I think you’ll love it.Ingredient notes: Chicken: Butterfly and pound the chicken into thin cutlets so it cooks quickly and evenly without burning.

Bread crumbs: Panko bread crumbs, also known as Japanese bread crumbs, keep breaded and fried foods extra crispy.You can also substitute fresh bread crumbs you grind yourself.Step-by-step instructions: First, make the sauce.

Add a tablespoon of olive oil to a saucepan, stir in the garlic, then add the dried herbs and the crushed tomatoes (they may splatter, so keep the lid handy).Bring the sauce to a boil, then reduce the heat and let the sauce cook while you prepare the chicken.Butterfly the chicken breasts: Cover a cutting board completely with a piece of plastic wrap.

Add chicken breasts.Working with one breast at a time, place your palm on top of the breast and slice in half horizontally so you have two cutlets.Repeat with the second breast.

Butterfly the chicken breasts: Cover a cutting board completely with a piece of plastic wrap.Add chicken breasts.Working with one breast at a time, plac

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