Featured Main Dishes Michael's Favorites

Baked Chicken Parmesan

Temperature375°Time35 mins


BackgroundI love chicken parmesan!

I love chicken parmesan!  It’s the thing I get most when we go to Italian restaurants and is surprisingly easy to make at home.  If you cook it in the oven, it’s even not too bad for you!  This recipe is one of my go-to it-seems-fancier-than-it-really-is recipes that I make when company comes over AND one of my go-to comfort-food recipes – that’s called killing two birds with multitasking!

The RecipeRecipe

Baked Chicken Parmesan
Prep time
Cook time
Total time
Serves: 4
  • 4 Chicken Cutlets, thin
  • 1 Cup Flour
  • 1 tsp Salt, divided
  • 1 tsp Pepper, divided
  • 2 Eggs
  • Splash of Water
  • 1 Cup Japanese (Panko) Breadcrumbs
  • ½ Cup Shredded Parmesan Cheese
  • 2 tsp Dried Parsley
  • ½ - ¾ Cup Mozzarella Cheese, Shredded
Set up Breading Station
Plate 1 - Mix flour with ½ tsp salt and ½ tsp pepper
Plate 2 - In a small bowl, beat eggs with splash of water and pour onto plate
Plate 3 - Mix breadcrumbs, parmesan cheese, parsley, and remaining salt and pepper

  1. Preheat oven to 375 degrees
  2. Coat chicken in flour and shake off excess
  3. Coat floured chicken in egg mixture and shake off excess
  4. Coat floured, egged chicken in the breadcrumb mixture and don't shake off excess! The more the merrier!
  5. Spray a sheet pan with non-stick cooking spray and put breaded chicken on the pan.
  6. Spray the top of the chicken with non-stick cooking spray an cook for 10 minutes.
  7. Remove from oven, flip the chicken, spray and return to the oven for another 10 minutes until internal temperature reaches 165 degrees.

  1. Turn on the broiler
  2. Top each cutlet with some of the mozzarella cheese and place under the broiler until the cheese melts - maybe 5 minutes.
  3. Serve with spaghetti and marinara sauce.

Tips and TricksTips and Tricks

This recipe also works really well as a sandwich, either on its own or using the leftovers. Grill a couple slices of your favorite bread and place the baked chicken parmesan and some marinara sauce in between them.

Feed the FreezerFeed the Freezer

You can freeze these…but it’s probably better to just eat ALL THE CHICKEN PARM!!  Pop these guys in the freezer after coating with the breading for up to 6 months.  When ready to eat, cook from frozen at 375 for  30ish minutes or until the internal temperature is 160.  After it’s done, move on to the topping and broiling steps!

Fun FactsFun Facts

I made this for a family gathering once as a way to impress my future in-laws and when I took the cutlets out of the oven to put cheese on them for the broiling step, I spun around too quickly and slung a couple of them off of the pan.  Oops.

Back to Basics Featured Main Dishes

Steak in a Cast Iron Skillet

TemperatureN/ATime9 mins



My plan for this post was Tips for Grilling Steak but my grill decided that it wanted a break from all of the hard work it’s been doing over the last few months and ran out of gas.  I discovered this fact 10 minutes before the potatoes and popovers were supposed to come out of the oven so I didn’t have time to get more gas before dinner.

Part of being a good cook is being able to improvise when you’re missing something or something doesn’t go your way so instead of a Tips for Grilling Steak post, this is a Steak in a Cast Iron Skillet post!  The two cooking methods are pretty much the same but instead of “putting the steak on the grill,” we’re going to “put the steak in the pan.”

Tips and TricksTips for Cooking a Steak in a Cast Iron Skillet
  • Take your steak out of the refrigerator at least 1 hour before you plan to cook it.  This brings the meat to room temperature and helps it to cook more evenly.
  • A good cut of meat that is properly cooked only needs a liberal seasoning with salt and pepper.  Marinades, steak sauce, and spice mixes just hide the flavor of the meat.
  • A well done steak = a tough steak.  I like a medium rare steak so I cook mine for 4 minutes per side.  A ¾ to 1 inch medium steak should take about 4.5 minutes/side on high heat (8 – 10) and a medium-well steak will cook for 5 minutes on each side.
  • When cooking steak inside, turn on your vent hood!
The RecipeRecipe
Steak in a Cast Iron Skillet
Prep time
Cook time
Total time
Recipe type: Main
  • Steak, ¾ - 1 Inch Thick (I used a strip steak)
  • Salt and Pepper
  • Vegetable Oil for the Pan
  1. Season steak liberally with salt and pepper on both sides.
  2. Let the meat come to room temperature.
  3. Put about a tablespoon of oil in the cast iron skillet and spread it all over the bottom of the pan with a paper towel.
  4. Heat the cast iron skillet on medium-high to high heat.
  5. When the skillet is hot, put the steak in the pan and cook for 4 minutes/side for medium-rare, 4.5 minutes/side for medium and 5 minutes/side for medium well. Walk away from the cooking meat and only flip the steak one time!
  6. Let steak rest on a cutting board for 5 to 10 minutes before cutting. If you were just put into a skillet, you'd want a rest too when you got out.
Feed the FreezerFeed the Freezer

Freeze raw steak in a vacuum-seal bag for up to 6 months.  When ready to cook, thaw in the refrigerator over night or under cold water for about an hour, season and let it come to room temperature.

Fun FactsFun Facts
  • The average cow is about 40% steak.
  • Beef is the third highest source of iron behind fortified cereal and grains.