The key to crisp crusty chicken parmesan is to coat it in flour then egg and then breadcrumbs.  If you want you can dip it again in the egg and breadcrumbs a second time for extra crust. Another tip for making the crust crispy is to spray the coated chicken with non-stick cooking spray.  First you coat the baking dish, and after you lay the chicken coated in breadcrumbs into the dish you spray the exposed top-side.  Finally, remove the foil from the dish during the last 15 minutes of baking. 

With all this in mind – here is my recipe for Crisp Chicken Parmesan.

4 boneless chicken breasts

3 eggs

2 cups flour

2 cups italian seasoned breadcrumbs

1 teaspoon garlic salt

1/4 teaspoon salt

1 package penne pasta

1 jar RAGU – garden combination is our favorite

1 package sliced cheese – we like to use either Gouda, Mozerrella or Provolone

1 can of non-stick cooking spray – I like canola oil or olive oil

Preheat oven to 375 degrees.

Use non-stock cooking spray to spray coat a glass lasagna size baking dish. Trim the chicken of all excess fat and cut the chicken fillet style so the meat will cook evenly.

Lay out three bowls, one for the flour, one for the eggs (scrambled), and one for the breadcrumb mixed with the garlic salt.  Coat the chicken in the flour first, then the egg, then the breadcrumb mixture.

Once coated in breadcrumbs lay the chicken in the dish.  Do each breast separately making sure to not overlap any meat – if needed, get a second baking dish.  Spray coat the tops of the breadcrumb covered chicken with non-stick cooking spray.  Cover the dishes in foil and bake in oven at 375 for 45 minutes.  Remember to remove the foil from the dish during the last 15 minutes of baking. 

Boil penne pasta according to package directions and add 1/4 teaspoon salt to water – usually 8 minutes.

Heat RAGU in sauce pan or in a bowl in the oven.

Serve by layering pasta, then chicken, then cheese, and finally sauce.  I don’t layer until just before serving to keep the crust nice and crisp.  Enjoy!