Source: MRS 2015
MRS: 536 — Poultry (500s)

Chicken Parmesan

Meal Component Contribution:
2½ oz. eq. meat/meat alternate
Number of Portions: 100  Size of Portion: 1 patty
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate
  •  Meat/Meat Alternate

Chicken Fillets, Grilled, #1020
100  fillet(s)
Mayonnaise, Reduced Calorie, Bulk, #2249
3  cup(s)
Flour, Whole Grain Rich, Blend #2013
3  pound(s)
Pepper, Black, Ground, #2718
1 1/2 tablespoon(s)
Onion Powder, #2714
1 1/2 tablespoon(s)
Garlic Powder, #2709
1 1/2 tablespoon(s)
Cheese, Parmesan, Grated, #1304
2  cup(s)
Pan Release Spray, Vegetable Oil, #2514
5  gram(s)
Sauce, Spaghetti, No Meat, #2824
1 3/4 quart(s)
Cheese, Mozzarella, Shredded, #1307
3  pound(s) + 8  ounce(s)


Defrost patties overnight in refrigerator.


Spray pans with pan release spray.  Brush chicken patties with low fat mayonnaise. Set aside.


Combine  flour, pepper, onion powder, garlic powder, and parmesan cheese into a deep pan for coating chicken patties.


Line sheet pans with a pan liner. Spray lined pan with pan release spray.


Coat chicken patty with flour mixture.


Arrange chicken patties on lined pans. Spray patties with food release prior to baking to help absorb the flour and promote even browning.


To bake:

Conventional oven:  400 degrees F, 20-25 minutes.
Convection oven:  350 degrees F, 15 - 25 minutes.
Combi oven: 325 degrees F, 15 - 20 minutes on combi mode/crisp.

Bake until golden brown.

CCP:  Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.


Remove from oven and garnish each patty with a small amount of spaghetti sauce (about #40 scoop for 2 chicken patties) and sprinkle with mozzarella cheese. Transfer to steamtable pans ( 12 x 20" x 2½") for serving. Cover and store in warmer until ready for service.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F until ready for service. Check temperature every 30 minutes.


Portion one patty for serving. Each portion provides 2½ oz. eq. of meat/meat alternate

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.  Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for poultry.

Nutrients Per Serving
15.95 g
Dietary Fiber
1.86 g
25.94 g
699.00 mg
Total Fat
9.59 g
Sat. Fat
3.47 g
Trans Fat
0.00 g

Illustrated Steps for Preparation of Chicken Parmesan

1 serving of Chicken Parmesan.