Super Easy Chicken Parm

4 servings

Preparation Time: 10 min
Cooking Time: 25 min

This recipe is taken from the 2018 Milk Calendar. Super easy, super tasty, and will likely rank among your family’s favourites. Or switch it up and turn it into an Italian sandwich.


1/2 cup Bottled tomato passata 125 mL
3/4 cup Dry Italian breadcrumbs 60 mL
1 lb Boneless, skinless chicken breasts 500g
2 tbsp Butter divided 30 mL
  1 Clove garlic minced  
2 tbsp All-purpose flour 30 mL
1 cup Milk 250 mL
1/2 cup Shredded Canadian Mozzarella 125 mL
1/2 cup Grated Canadian Parmesan 125 mL
2 tbsp Chopped fresh basil (optional) 30 mL
Small Italian buns (optional)  


Step 1
Preheat oven to 400°F (200°C). Spread passata over the base of a 9 x 13-inch (3 L) casserole dish.

Step 2
Place breadcrumbs on a plate. Horizontally slice chicken breasts in half to form 4 cutlets. Press both sides of each cutlet into breadcrumbs to coat. Set aside. Melt 1 tbsp (15 mL) butter in a large non-stick frying pan. Add chicken, cooking until golden brown on each side for 2 to 4 min (chicken will not be cooked through). Place in casserole dish.

Step 3
Wipe pan clean. Melt remaining 1 tbsp (15 mL) butter in the clean pan. Add garlic; cook for 1 min. Whisk in flour, then milk until blended. Bring to a boil, whisking until bubbly and thickened, about 2 to 3 min. Remove from heat and stir in Mozzarella. Drizzle Mozzarella sauce over chicken. Sprinkle with Parmesan. Bake for 15 min. Sprinkle with basil. Serve as is, or place chicken and some sauce in buns.


Instead of chicken, use pork or veal scaloppini.
Cut chicken into fingers before dipping in breadcrumbs.

Nutrition & Notes

Nutrition Information
Valeur nutritive
% Daily Value
% valeur quotidienne
Calories / Calories 351 kcal
Fat / Lipides 16 g
Saturated / saturés
+ Trans / trans
Cholesterol / Cholestérol
Sodium / Sodium 449 mg
Carbohydrates / Glucides 12 g
Fiber / Fibres 1 g
Sugars / Sucres
Protein Protéines 38 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Passata is a tomato sauce made from strained tomatoes. It makes a great base for pizza as well.