Chicken Parmesan


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1 cup Extra Virgin Olive Oil
16 Garlic Cloves (minced)
12 Shallots (peeled and chopped)
1-#10 can Red Gold Crushed Tomatoes
2 1/2 tbsp. Dried Oregano
3/4 cup Fresh Parsley (chopped)
1 tsp. Crushed Red Pepper Flakes
2 cups Fresh Basil (chopped)
3 cups Panko Bread Crumbs
1 cup Parmesan Cheese
4 cups Flour
8 Eggs (beaten to blend)
24 Chicken Breast Halves (boneless, skinless)
3 cups Mozzarella Cheese (shredded)


  1. Heat oven to 425°F
  2. In large saucepan heat 1/2 cup olive oil over medium heat.
  3. Add garlic and shallots; sauté until tender.
  4. Add crushed tomatoes, parsley, oregano and crushed red pepper. Simmer until sauce thickens, about 10 minutes.
  5. Mix in basil and season with salt and black pepper.
  6. Combine breadcrumbs and Parmesan cheese in large bowl.
  7. Place flour and eggs in separate shallow bowls.
  8. Coat the chicken with flour, then eggs, then breadcrumb mixture, patting to adhere.
  9. Heat remaining 1/2 cup of olive oil in large nonstick skillet over medium-high heat.
  10. Working in batches, add chicken and sauté until golden brown, about 4 minutes per side.
  11. Place chicken on a wire rack on a large sheet tray
  12. Spoon ¼ cup of sauce over each chicken breast. Sprinkle with mozzarella cheese.
  13. Place chicken in the oven until internal temperature has reach 165°F, approximately 8-10 minutes.
  14. Garnish with fresh basil leaves