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Baking with Steel

The Revolutionary New Approach to Perfect Pizza, Bread, and More

by Andris Lagsdin with Jessie Oleson Moore

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Ingredients (11)

  • 1/2 cup all-purpose flour, seasoned with a pinch of salt and pepper
  • 1 large egg, whisked with 1 teaspoon water
  • 4 tablespoons panko bread crumbs
  • 1 6-ounce boneless, skinless chicken breast, butterflied
  • 4 tablespoons honey mustard
  • 2 teaspoons olive oil
  • 1/2 cup tomato sauce
  • butter, softened
  • 1 soft kaiser roll
  • 4 ounces mozzarella, thinly sliced
  • fresh basil (optional)
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If you’ve never made chicken Parmesan at home, now’s the time. It’s surprisingly easy, and just as good (or better) than anything you can get from a sub shop or Italian joint. This recipe was written for a Baking Steel Griddle, which ensures the breaded chicken is perfectly crunchy, golden, and juicy, but if you don’t have one you can always pan-fry. A toasted roll cradles the chicken with plenty of your favorite tomato sauce and melty mozzarella. Add some fresh basil if you’ve got it.

For more Baking Steel recipes, try this Hot Hawaiian Island Pizza recipe, and this Sous Vide Egg and Bacon Pizza recipe.

  • What to buy

    Baking Steel Griddle

    The Baking Steel Griddle turns your standard home oven (gas, electric, or induction) into an industrial powerhouse by reaching temperatures of 700 degrees+, perfect for searing and baking, but can still handle lower temperatures for more delicate recipes like eggs and pancakes. Plus, you can freeze it to rapidly chill food.

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  1. 1Position your Baking Steel Griddle on the stovetop. Preheat on medium-high heat for 10 to 15 minutes, looking for a surface temperature of 300 to 325°F.
  2. 2Set up 3 separate bowls, one with the flour, one with the egg wash, and one with the panko. Set them up in that order, with the panko bowl closest to the griddle.
  3. 3Rub the chicken all over with the honey mustard.
  4. 4Dip the chicken first in the flour, then in the egg wash, then in the bread crumbs.
  5. 5Brush the Baking Steel Griddle with olive oil and place the chicken on the oiled surface. Cook the first side for about 3 minutes or until deep golden and toasty. Flip and cook on the second side; note that it may take slightly less time to cook than the first side.
  6. 6Near the end of the cooking time, heat your tomato sauce and butter both halves of your roll. Place the roll, butter-side down, on the griddle and toast to your liking.
  7. 7On the bottom bun, stack the chicken, sauce, cheese, another layer of sauce, and the top bun. If you’d like, you can add some basil too. Serve immediately.
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