A delicious copycat of Olive Garden's famous Chicken Parmigiana featuring crispy breaded chicken cutlets topped with marinara sauce and melted mozzarella cheese.
american
italian
Nutrition
Provides high protein from chicken and cheese but is relatively high in calories, saturated fat, and sodium due to the breading and cheese components.
| Calories | 700 kcal |
| Energy | 2929 kJ |
| Protein | 55 g |
| Total Fat | 35 g |
| Saturated Fat | 15 g |
| Trans Fat | 1 g |
| Polyunsaturated Fat | 6 g |
| Monounsaturated Fat | 13 g |
| Cholesterol | 170 mg |
| Carbohydrate | 45 g |
| Sugars | 6 g |
| Dietary Fibre | 3 g |
| Sodium | 800 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnerlunchmain courseoven and roastingfamily friendlystovetop
Chicken Parmigiana Olive Garden Copycat Recipe
The Slow Roasted Italian (Donna Elick)
4
servings
0
per serve
0
minutes
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Ingredients
Equipment
Meat mallet
Rolling Pin
Shallow bowls
Fork
Large deep skillet
Oven
Instructions
1
Using the flat side of a meat mallet or a rolling pin, gently pound the chicken breasts between two pieces of plastic wrap so that they are even thickness all the way across.
2
Season both sides of all chicken pieces with salt and pepper.
3
Prepare a dredging station by setting out three shallow bowls or pie plates. Add the flour to one bowl. Add eggs and water to a second bowl; use a fork to beat the eggs and water together. Add the breadcrumbs, parmesan cheese, Italian seasoning, and garlic powder to the third bowl and stir to combine.
4
Dredge one piece of chicken through the flour, coating both sides. Next dip the chicken into the egg mixture and finally, into the breadcrumb mixture. Press the chicken down into the breadcrumbs to ensure they stick. Repeat step with remaining chicken pieces.
5
To a large, deep, oven-safe skillet over medium high heat, add frying oil to reach ½ inch in depth. When the oil begins to shimmer, add the breaded chicken pieces.
6
Cook for 3-4 minutes on each side, until the breading is deep golden brown and the chicken is cooked through to an internal temperature of 165°F.
7
Remove cooked chicken and drain any excess oil from the pan. Return the chicken to the pan.
8
Preheat your oven to 350°F.
9
Spoon marinara sauce over the chicken in the pan. Sprinkle mozzarella cheese over the marinara sauce. Bake for 5-8 minutes, or until the cheese melts.
10
Garnish with chopped parsley and serve.
11
Storage:
Store in an airtight container in the refrigerator for up to 4 days.
Store in an airtight container in the refrigerator for up to 4 days.
Chicken Parmigiana Olive Garden Copycat Recipe
The Slow Roasted Italian (Donna Elick)
4
servings
0
per serve
0
minutes
A delicious copycat of Olive Garden's famous Chicken Parmigiana featuring crispy breaded chicken cutlets topped with marinara sauce and melted mozzarella cheese.
american
italian
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Meat mallet
Rolling Pin
Shallow bowls
Fork
Large deep skillet
Oven
Instructions
1
Using the flat side of a meat mallet or a rolling pin, gently pound the chicken breasts between two pieces of plastic wrap so that they are even thickness all the way across.
2
Season both sides of all chicken pieces with salt and pepper.
3
Prepare a dredging station by setting out three shallow bowls or pie plates. Add the flour to one bowl. Add eggs and water to a second bowl; use a fork to beat the eggs and water together. Add the breadcrumbs, parmesan cheese, Italian seasoning, and garlic powder to the third bowl and stir to combine.
4
Dredge one piece of chicken through the flour, coating both sides. Next dip the chicken into the egg mixture and finally, into the breadcrumb mixture. Press the chicken down into the breadcrumbs to ensure they stick. Repeat step with remaining chicken pieces.
5
To a large, deep, oven-safe skillet over medium high heat, add frying oil to reach ½ inch in depth. When the oil begins to shimmer, add the breaded chicken pieces.
6
Cook for 3-4 minutes on each side, until the breading is deep golden brown and the chicken is cooked through to an internal temperature of 165°F.
7
Remove cooked chicken and drain any excess oil from the pan. Return the chicken to the pan.
8
Preheat your oven to 350°F.
9
Spoon marinara sauce over the chicken in the pan. Sprinkle mozzarella cheese over the marinara sauce. Bake for 5-8 minutes, or until the cheese melts.
10
Garnish with chopped parsley and serve.
11
Storage:
Store in an airtight container in the refrigerator for up to 4 days.
Store in an airtight container in the refrigerator for up to 4 days.
dinnerlunchmain courseoven and roastingfamily friendlystovetop
Nutrition
Provides high protein from chicken and cheese but is relatively high in calories, saturated fat, and sodium due to the breading and cheese components.
| Calories | 700 kcal |
| Energy | 2929 kJ |
| Protein | 55 g |
| Total Fat | 35 g |
| Saturated Fat | 15 g |
| Trans Fat | 1 g |
| Polyunsaturated Fat | 6 g |
| Monounsaturated Fat | 13 g |
| Cholesterol | 170 mg |
| Carbohydrate | 45 g |
| Sugars | 6 g |
| Dietary Fibre | 3 g |
| Sodium | 800 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
