Can someone please tell me what is better than a crispy chicken parm on a bed of spaghetti? Truly, nothing better! I feel like I have perfected this recipe over the years so I will share all of my tips to getting the most delicious and flavourful chicken parmesan you’ve ever made.

Let’s stay connected!

Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!

Looking for more Italian recipes?

Looking for more Italian Classics? I will leave a few personal favourites linked down below:

• Beef Cutlets
• Chicken Parmesan
• Lasagna with Mini Meatballs
• Italian Stuffed Peppers
• Italian Meatball Subs
• Baked Zucchini Parmigiani
• Homemade Pizza Dough
• Minestrone Soup
• Spaghetti & Meatballs

My tips before getting started

First, let’s talk about the chicken breasts. You can buy them thinly sliced but for some reason they are hard to come by, and I always find even the thinly sliced breasts aren’t really thin enough. The best way to get nice thin cutlets (in my opinion) is by slicing the chicken breast ALMOST in half. I do about 80% just until the chicken looks like a butterfly. (If you still can’t picture what I am talking about, just watch my video below!). Once the breasts are butterflied, place the chicken between two pieces of parchment paper and using a rolling pin pound the chicken several times until they are nice and thin; I would say about 1/4 inch thick. Keep in mind we are frying these so we want them to cook in about 3 minutes per side.

Make sure you are using enough oil in your frying pan! You want the chicken nearly fully covered in the oil. Also, I like to re-use my cooking oil to use at a later time. A restaurant doesn’t throw their oil out every time they fry something, and neither should we. Once it’s nice and cool, strain it through a fine colander and store in a glass container until you use it next time. I don’t typically use the oil more than 3 times.

You’ll know when the chicken is done because it’s going to start to get a nice golden brown colour on the bottom. Typically the chicken breast that I buy take about 3 to 4 minutes per side to be fully cooked, but keep in mind chicken is cooked once it reaches an internal temperature of 165 degrees. You also want to make sure that you’re not frying at too high of a temperature so that it burns on the outside and doesn’t cook in the inside. I’ve been using a cast iron pan lately and it’s been amazing for breaded chicken or other meat and typically I fry at a 6/7 setting.

I’ve seen a lot of recipes that call for shredded mozzarella for topping, but in my recipe I like to use a sliced fresh mozzarella which I think makes this dish so delicious and adds a nice rich creaminess, so try not to skip out on this part! After I put down the sliced fresh mozzarella I like to grate a generous amount of parmesan cheese on top before it goes into the oven.

Lastly, I think that this dish needs to be paired with a pasta in a homemade tomato sauce but I’ve also paired it with a big leafy green salad which is delicious! But there’s just something about a chicken parm and spaghetti that go hand-in-hand. Also just keep in mind that if you have tomato sauce that is left over at the end of this recipe, you can put it in the freezer and save it until you need it next, or you can put it in your fridge if you’re planning to use it within the next 2 to 3 days.

Watch the recipe video

Watch the recipe video on Instagram