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  • Writer's pictureRita Winthrop

Frank's Crispy Chicken Parm

Frank wants to tell the people that he's sick of soggy chicken parm, and if you want your chicken crispy, like it should be made, then do it this way.

When Frank and I first started dating, we very quickly learned what each other liked to eat - as many couples go out on lots of dates and cook together, you figure this out fast. While 9 out of 10 times I'm doing the cooking, there is one meal that Frank does really well, and I love when I come home to him making me his chicken parm. Most recipes are done in a casserole dish, leaving this crispy breadcrumb mixture to succumb to being mushy and soggy once its doused in sauce. The trick that Frank does here, is to cook the chicken through, first, top with cheese, and either only put your sauce on spaghetti (or spaghetti squash) or pour it all over the pile when its out of the oven and cooked. The result is a super crispy and tender piece of chicken that is not overwhelmed by too much sauce. I think you'll like it.

For this recipe, I sit back and play sous chef. We preheat the oven to 375 degrees. He then sets up three bowls or plates - determine which to use if you're doing a whole chicken breast or just strips. In one bowl place the flour, in another whisk two eggs, and in the last the breadcrumbs and seasonings. Dredge also each piece of chicken in that order. He likes a little thinner of a piece of chicken so it cooks faster and gets crispier. If you have one of these baking sheets, now is a great time to use it. It helps to aerate the chicken without needing to flip - thus making it crispy on both sides. Place in the oven for about 30 minutes. Check chicken so that its done, and outside will be browned and crispy. We'll finish off with some cheese (usually dairy free) and place under the broiler until browned. Serve with some spaghetti squash, regular pasta, or a salad. Frank likes to place his on a pile of pasta, with the sauce under the chicken, keeping it crispy through the meal. Trust me on this one, its certainly his signature dish, and one of my favorites.

Frank's Crispy Chicken Parm

Prep Time: 15 minutes

Cook Time: 30 minutes


  • 2-3 chicken breasts, thinly sliced (about 1/2 inch thick)

  • 3/4 cup wheat bread crumbs, unflavored

  • 1.5 oregano teaspoon

  • 1 basil teaspoon

  • 1 teaspoon garlic

  • 1 teaspoon onion

  • salt and pepper to taste

  • 2 eggs, whisked

  • 1/2 cup flour (I used this one)


  1. Preheat your oven to 375 degrees.

  2. Set up three bowls or plates and baking sheet. In one bowl crack and whisk two eggs, in another place flour, and in last bowl put remaining ingredients and mix together.

  3. Take chicken and dredge in flour, then egg, then bread crumb mixture and place on baking sheet. Use one of these if you have it (helps to make it crispy on both sides without needing to flip)

  4. Place in oven for 30 minutes until cooked through.

  5. Top with cheese if you'd like and pop under broiler for 5 minutes until melted and bubbly.

  6. Pair with spaghetti squash, pasta, veggies or a salad.



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