Chicken Parmesan

Is success determined at birth or it’s a result of hard work? Let’s do this Chicken Parmesan and see for ourselves!

As I currently have a little time, I was surfing on the internet a few days ago. In search of new, stirring ideas, inspiring meals that I have never tasted before, to delight my family with. Hunting for a while yet could not come across too many interesting things. Just before I wanted to give up on it, I ran across this scrumptious and simple dessert simply by chance. It seemed so yummy on its photo, that required instant actions.

It absolutely was not so difficult to imagine the way it’s created, its taste and how much my husband might want it. Mind you, it is quite easy to keep happy him when it comes to puddings. Yes, I’m a blessed one. Or possibly he is.Anyhow, I visited the webpage: Suncakemom and used the simple instuctions that have been coupled with nice images of the operation. It really makes life faster and easier. I can imagine that it is a bit of a hassle to shoot pics down the middle of baking in the kitchen as you may will often have gross hands and so i really appreciate the hard work she put in to build this post .

Having said that I am empowered to present my own, personal dishes in the same way. Appreciate your the thought.

I had been tweaking the main mixture to make it for the taste of my family. I must say it was a great success. They enjoyed the taste, the structure and enjoyed having a treat like this in the midst of a stressful workweek. They basically requested more, more and more. Hence the next occasion I am not going to commit the same mistake. I am likely to twin the amount to get them delighted.

Thanks to SunCakeMom for the yummy Chicken Parmesan.

Marinara sauce

Heat olive oil in a pan then saute the diced onion on high heat until it gets a glassy / translucent look for about 3-5 minutes. Add the crushed garlic and saute until it gets fragrant for about a minute.

Mix in the pureed tomato. Stir everything together nicely then place a lid halfway on pan and cook the sauce until its water content is somewhat reduced, for about 20 – 3o minutes.

10 minutes before finishing, stir in basil and oregano. With aromatic herbs -especially fresh ones- it is recommended to wait until the end so the dish can keep their scent.

Breaded chicken

Pound the chicken fillet to a about ½” / 1cm thick or simply cut it in half horizontally. We can also cut them into stripes. It’s tastier but it also means more work when breading.

Rub the chicken breast with salt and black pepper to taste. Rub in garlic powder and onion too. If there is time on our hands put the seasoned breast into the fridge for 1 – 24 hours. Get the breading station ready by measuring out the flour and breadcrumbs onto two plates. Beat the eggs in a medium bowl. In case of keto, we only need 1 plate for almond flour.

Flour both sides of the chicken breast by laying one side then the other into the flour.

Transfer the floured chicken breast into the beaten eggs.

Finally dunk both side of the egged chicken breast into the breadcrumbs and put it onto a plate. Repeat the process with the rest of the chicken breasts. In case of almond flour, use eggs and almond flour and don’t stack the meats up after dunking them into eggs as they will stick together.

Pour ½ cup / 125 ml oil into a frying pan heat it up to medium high and fry the chicken breasts until they get a golden brown color for about 2 -3 minutes.

Flip them over and fry to golden brown for another 2 -3 minutes. Repeat with the remaining breasts.


Spread half of the marinara sauce on the bottom of the casserole dish then sprinkle half of the grated Parmesan on top.

Place the chicken breasts onto the sauce then sprinkle the other half on the Parmesan on top.

Spread the other half of the marinara sauce on top then add the Mozarella.

Set the oven to broiling on highest temperature and put the Chicken Parmesan in until golden brown spots starts to appear on the cheese for about 10 – 15 minutes.