Chicken Parmesan
Amazing recipe, especially when combined with this sauce: https://maxsessions.com/recipes/home?recipeID=1
Submitted by: maxsessionsjr@gmail.com - Max Sessions
Submitted on: 04/15/2026
Steps
● Lay chicken breasts out on one side a 2 ft sheet of shrink wrap
● Fold the other side on top of the chicken and use a rolling pin to hit the chicken to flatten it into thinner strips. (a meat tenderizer can also be used but is more likely to puncture the film and make a mess)
● Sprinkle 1 Tsp of salt across the flattened chicken breast and allow to sit while repeating the process for remaining breasts
● Crack the eggs and pour the egg whites into a medium bowl
● Shred 1/4 cup of pecorino into a wide pan
● Pour breadcrumbs, parsley, and salt into the breadcrumbs pan and mix them together
● Fill a large bowl/pan with flour
● Take each flattened chicken breast and dry the "sweat" off with a paper towel
● Coat the chicken breast in flour by laying it in the bowl of flour and pressing it with your fingers to get it into the cracks on all sides
● Dip the chicken into the bowl of egg whites
● Coat the chicken breast in the breading pan in the same way as we did with the flour before (repeat this step and the step before with the same piece of chicken as necessary to achieve the desired amount of breading)
● Heat a pan with 2 quarts of vegetable oil to medium (or enough to cover a submerged chicken breast depending on the pan)
● Pre-heat the oven to 350 or have a torch on hand for a later step
● Place the chicken breast in the oil and allow to fry until a golden brown (if you have an idea for the cook time of a breast with your setup, try to flip mid way for best results)
● Remove chicken from the Oil and pat dry with paper towel as necessary
● Place the chicken on an oven safe pan
● Pour your desired sauce on top along with more shredded cheese on top
● If you pre-heated the oven, place the sheet in the oven until the cheese has melted appropriately. If you are using a torch, apply heat to the cheese on top until melted appropriately
● Plate and serve on a thin bed of more sauce.
Ingredients
Chicken Breast x 8 Breasts
Salt x 8 Tsp
Flour x 3 Cups
Eggs x 5 Egg
Bread Crumbs x 3 Cups
Pecorino Cheese x 3 Cups
Parsley x 2 Tbsp
Vegetable Oil x 2 Qts
