Mario's Chicken Parmigiana recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›East Side Mario's›Mario's Chicken Parmigiana Recipe

Mario's Chicken Parmigiana Recipe

Inspired by East Side Mario's
Time1h 30m
Serves4

Hand-breaded Chicken Parmigiana made fresh daily. Served with loads of spaghetti and Mario's Signature Tomato Sauce. Finish your meal with a mini oreo cheesecake.

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Ingredients

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Chicken Parmigiana

Mario's Signature Tomato Sauce

Spaghetti

Mini Oreo Cheesecake

Method

Chicken Parmigiana

  1. 1

    Prepare the Chicken

    Preheat your oven to 375°F (190°C). Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness. Season both sides with salt, pepper, and Italian seasoning.

  2. 2

    Breading Process

    Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese. Dredge each chicken breast in flour, then dip in the egg, and finally coat with the breadcrumb mixture.

  3. 3

    Frying the Chicken

    In a large skillet, heat olive oil over medium heat. Add the breaded chicken breasts and fry until golden brown on both sides, about 3-4 minutes per side. Transfer to a baking dish.

  4. 4

    Add Cheese

    Top each piece of chicken with mozzarella cheese. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

Mario's Signature Tomato Sauce

  1. 5

    Make the Sauce

    In a saucepan, heat olive oil over medium heat. Add diced onion and minced garlic; sauté until softened. Stir in crushed tomatoes, basil, sugar, salt, and pepper. Simmer for 20-30 minutes, stirring occasionally.

Spaghetti

  1. 6

    Cook the Spaghetti

    In a large pot, bring water to a boil. Add salt and spaghetti, cooking according to package instructions until al dente. Drain and set aside.

Mini Oreo Cheesecake

  1. 7

    Prepare the Crust

    Crush Oreo cookies in a food processor until fine crumbs. Mix with melted butter. Press the mixture into the bottom of mini cheesecake molds or muffin tins to form the crust.

  2. 8

    Make the Filling

    In a mixing bowl, beat cream cheese, sugar, and vanilla extract until smooth. Pour over the prepared crusts and smooth the top.

  3. 9

    Chill the Cheesecake

    Refrigerate the mini cheesecakes for at least 4 hours or until set. Serve chilled.

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