Chicken Parmesan made easy!

Not so Italian....

Chicken Parmo: Not so Italian….

Chicken Parmesan is one of those dishes that is healthy, hardy and satisfying.

Who doesn’t love Italian food? But wait. Chicken parmesan is NOT Italian. Yes, you’ll find this luscious dish on every good Italian restaurant’s menu, but its roots are based in traditional English fare called “Parmo”.

According to, “Parmo is a dish originating in Middlesbrough, England. It typically consists of fried breaded chicken topped with a white béchamel sauce and cheese. Parmo originated as escalope Parmesan, a derivative of chicken parmigiana.” Béchamel sauce is a white sauce made with flour, butter, milk and a dash of nutmeg. This is cooked until thickened. It was poured over a breaded chicken breast.

The dish that was developed in Italy was eggplant parmesan back in the late 1800’s. Chicken Parmesan was seen in the United States around 1950 and has become a very popular dish and was developed to resemble the recipe we see today.

My recipe for Chicken Parmesan is here:


  • Raw chicken breast
  • One egg – beat for egg wash
  • Seasoned bread crumbs
  • Salt and pepper
  • Spaghetti sauce
  • Mozzarella cheese (whatever amount you want)
  • Oil for frying chicken
  • Favorite pasta – spaghetti, angel hair, rigatoni, etc.


  1. Cover a chicken breast with salt and pepper, dip it in an egg wash and dredge it (roll it) in bread crumbs, either seasoned or unseasoned. Do this to as many chicken breasts as you desire.
  2. Fry chicken in a pan with some oil until browned on both sides
  3. Spray a 350-degreeh with non-stick spray.
  4. Put tomato sauce in bottom of pan.
  5. Lay fried chicken breast on top of sauce and pour a little sauce on the chicken.
  6. Bake in a 350-degree oven for about 30 minutes.
  7. Take out of oven and place mozzarella cheese on chicken and put back in oven for ten minutes or until cheese melts. Or broil dish to melt and brown the cheeses.
  8. Serve with a side of your favorite pasta, more sauce and parmesan cheese.


I am on a low-cal diet. Because I love chicken parmesan, I developed my own low-cal version:


2 Raw Purdue chicken tenders

Mrs. Dash seasoning

½ cup Newman’s Own marinara sauce

¼ cup Kraft 2% milk part skim mozzarella cheese

Pam spray

½ cup angel hair pasta

Spray medium frying pan with Pam. Sprinkle Mrs. Dash on chicken. Fry chicken until browned on both sides and done in the middle. Pour marinara sauce over chicken and let it heat up a couple minutes. Cover chicken with mozzarella and heat until cheese melts.

Serve with ½ cup of angel hair pasta.

Mangia!   Bon Appetit!   Tally Ho!


Featured image: Karl Bomersbach/Wikipedia/CC BY-SA 3.0


  1. Kyla Matton Osborne

    Thanks for writing about chicken Parmo, Ann. I don’t think it’s a common menu item here in Canada, so it was really neat to learn about where the dish comes from and how it differs from similar foods. The history of food is a pet interest of mine. I hope you’ll write more posts like this!

  2. Vickie Ewell

    I’ve done this in a skillet without the breading, or in the crock pot with chicken parts, and both ways turned out great. I like how you provided two different methods of cooking this. Chicken Parmesan is really good served with pasta.

  3. Rex Trulove

    I make mine in a similar way, except that I make my own spaghetti sauce and add oregano, basil and sometimes thyme. I make most of my own sauces and use herbs in almost everything I cook.

  4. Ann Bailey Post author

    Sandy, chicken parmesan is so easy to make using my pan method. Yes the baked breading gives it a richer flavor, but I love my lo cal version.

  5. Tania K Cowling

    I’m also going to save this recipe. I especially like the low-carb recipe, as many in my family are watching carbs. It’s one of our Italian favorites done in a new way.

  6. Donna Thacker

    My family loves chicken any way I can cook it. I will have to try this recipe out on them and see what they think. I love how you added a bit of history to the recipe too. I hope you do more like this.

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