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how to make chicken parm

Double Crunch Parmesan Crusted Chicken!

This recipe is my take on the Italian-American classic. I've added a double crunch and a beautiful pesto ricotta that really brings out the flavor of the roasted tomato sauce.
Prep Time 20 mins
Cook Time 15 mins
Course Main Course
Cuisine Italian
Servings 4


  • 1.5 Pounds Chicken Breast
  • 3 Ea Whole Eggs Whisk Together
  • 10 oz Bread Crumbs
  • 2 Cups AP Flour
  • 1 Cup Shredded Parmesan
  • 1 Ea Lemon Zested
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 2 tsp Salt & Pepper
  • 1/2 Cup Mozzarella Cheese
  • 1 1/4 Cup Shredded Parmesan Reserve ¼ Cup to Finish

Pesto Ricotta

  • 1 Cup Ricotta Cheese
  • 2 TBL Pesto (See Recipe Above)
  • To Taste Salt & Pepper
  • 1 TBL Olive Oil

Roasted Tomato Sauce

  • 2 Large Cans Whole Tomatoes
  • 1 Medium Yellow Onion Rough Cut
  • 4 oz Whole Basil
  • 1/4 Cup Olive Oil
  • 2-4 Ea Cloves of Garlic
  • 1 TBL Salt & Pepper


Roasted Tomato Sauce

  • Preheat oven at 425°
  • In a 10” roasting pan with high walls, combine and mix all ingredients until fully coated and incorporated.
  • Roast in the oven for 30-45 minutes until tomatoes start to brown and become fragrant
  • Once roasted, add the contents of the pan to a blender, or bowl using an immersion stick. Add 2 TBL of olive oil to the tomato mixture and blend on high for 3-4 minutes until smooth. Check the seasoning and add salt and pepper if needed.


  • First, lay plastic wrap down to cover the cutting board or surface you’re working on
  • Place the chicken breasts on top of the plastic wrap, and cover with another layer of plastic wrap on top
  • In a shallow pan or bowl, mix together breadcrumbs, lemon zest, onion/garlic powder, parmesan cheese, and salt/pepper.
  • In a separate pan or bowl, whisk together 3 whole eggs with 2 TBL of water
  • In a third pan or bowl, add a pinch of salt to the AP flour and mix
  • Season chicken with salt and pepper on both sides
  • Place one chicken breast in AP flour mixture, turn over and dredge thoroughly. Lightly dust off the excess flour.
  • Place the chicken in the egg mixture, and turn over to thoroughly coat. Then place the chicken into the bread crumbs and turn over again. Press firmly into the mixture to make sure it is fully coated. Add back to egg mixture and repeat with the bread crumbs.
  • In a saute pan over medium heat add enough vegetable oil so it’s ¼ high in the pan.
  • Once the oil is hot and shimmering add one chicken breast. Cook on each side until golden brown, about 3-5 minutes a side. Repeat with the other chicken breast.
  • Set chicken aside

Pesto Ricotta

  • Add ricotta cheese, pesto (Link Above), olive oil, salt and pepper to a mixing bowl and incorporate thoroughly.

Finishing Chicken Parmesan

  • In a 10" Pyrex or roasting pan, add a ¼ Cup of roasted tomato sauce to the bottom
  • Place chicken on top, and add more tomato sauce to cover the chicken. Add a generous spoonful of pesto ricotta to the middle of each breast and flatten gently. Top with mozzarella and more shredded parmesan.
  • Bake in a 350° oven for 15-20 minutes, until the cheese is melted and starts to brown.
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