Beazell's Cook Book

Chicken Parmesan

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Chicken Parmesan




1 pound thinly sliced chicken breast

2 cups dry Italian bread crumbs

3/4 cup parmesan cheese

1 tablespoon dried parsley

1 teaspoon dried oregano

1/4 teaspoon garlic powder

2 teaspoons Beazell's Cajun Seasoning

2 cups buttermilk

Oil, for pan frying

6 slices mozzarella or provolone cheese

3 cups marinara sauce

Cooked pasta, of your choice



Combine bread crumbs, parmesan cheese, parsley, oregano, garlic powder and Beazell’s Cajun Seasoning. Dip thinly sliced chicken breasts in buttermilk and dredge with the bread crumb mixture. Pan fry the chicken breasts until golden brown. (Option: As an alternative, place the chicken breasts on a greased baking sheet and bake at 325 degrees for 14 to 20 minutes until browned, turning over half way through the baking process to assure even cooking.)

Once the chicken breasts are browned, top with cheese and toast under the broiler until the cheese is bubbly, then add marinara sauce and serve over pasta!


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