If you're looking for a delicious twist on a classic dish, Angelina’s New Orleans Creole Chicken Parmesan is sure to become a new favourite in your kitchen. This recipe combines the comforting richness of traditional Chicken Parmesan with the bold, spicy flavours of New Orleans Creole cuisine. The secret to this mouth-watering dish? Angelina’s Creole Sauce—a sauce steeped in the history of New Orleans, crafted with love and passion that dates back to the mid-1800s.
Angelina Diliberto Fallo, a proud second-generation New Orleanian, passed down her Creole recipes and traditions to her family, and today, her granddaughter Emilee continues her legacy through Angelina’s. This Creole sauce, inspired by a blend of Italian, French, Spanish, and Cajun influences, brings a true taste of New Orleans right to your home.
To elevate your Chicken Parmesan with the unmistakable flavours of the Big Easy, grab a jar of Angelina’s Creole Sauce here, and get ready to transform a classic into a Creole masterpiece!
Prep Time 30minutes mins
Cook Time 15minutes mins
Total Time 45minutes mins
Serves 6
Calories 454 kcal
Ingredients
For the Chicken
3 chicken breasts, sliced in half length-wise to create 6 cutlets
1/2 cup all-purpose flour can also use gluten-free flour blend or white whole wheat
2 eggs, whisked
1/3 cup olive oil
Breadcrumbs
1 1/2 cups breadcrumbs
1/2 cup parmesan cheese, shredded
1/2 tsp (each) salt & pepper
2 tsp Italian herb blend (thyme, oregano, basil, rosemary)
1 tsp garlic powder
dash of Cajun spice
For the Topping
6 slices Mozzarella
1 1/2 cups Angelina’s Creole Sauce
1/3 cup parmesan cheese, shredded
2 tbsp fresh basil, chopped
Instructions
Preheat oven to 425F
Place chicken cutlets/breasts in a large ziplock bag or between two sheets of parchment paper. Firmly pound with a rolling pin or the smooth side of a meat hammer (chicken thickness should be 1/2 inch). Remove cutlets from the bag and pat dry with paper towels.
In a shallow dish, mix all of breadcrumb ingredients together.
Set up a line of shallow bowls/dishes with flour, whisked eggs, and breadcrumbs.
First, coat the chicken in flour on both sides, then shake off the excess flour that isn't sticking.
Transfer to whisked eggs, then dip into the breadcrumbs. Use your hands to gently pack the breadcrumbs onto each side of the chicken. Repeat until all the cutlets have been breaded.
Heat 3 tablespoons of oil at a time in a cast iron skillet or pan on LOW to MEDIUM heat. Brown chicken for 2-3 minutes on both sides until the breading is golden.
Arrange browned chicken in a large baking dish or pan. Layer first with mozzarella slices then Angelina’s Creole sauce over top. Bake uncovered in the oven for 14 minutes –remove from oven then sprinkle with shredded parmesan cheese. Then broil on HIGH for 1 minute until the cheese is melted and browned. Sprinkle with fresh basil and serve!
Instructions for Baked Chicken Parmesan
Baked method: preheat oven to 450F. Follow steps 2-5 above, then after breading the chicken, lay the cutlets in a generously oiled baking pan. Spray the chicken with olive oil, or brush with 2 Tablespoons of olive oil. Bake for 25 minutes, then remove from oven and layer with mozzarella, sauce, and parmesan and bake for 5 additional minutes. Broil on HIGH for the last minute for the cheese to brown. Serve with fresh basil!
Course Main Course
Cuisine New Orleans Creole/Cajun/Italian/American
Keyword authentic New Orleans creole, chicken parmesan, chicken parmigiana, easy chicken dinner
Freezer Friendly Yes
Author Angelina’s New Orleans Cuisine Ltd
Nutrition
Serving: 1chicken parmesan cutlet | Calories: 454kcal | Carbohydrates: 31.7g | Protein: 32g | Fat: 21.3g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 145mg | Sodium: 495mg | Potassium: 281mg | Fiber: 2.1g | Sugar: 3g | Vitamin A: 0IU| Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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