Marieke's Skillet Chicken Parmesan

Recipe by Gouda Chef ®Molly Schraufnagel

Ingredients (serves 4-6):


  • 3 slices white bread, toasted

  • 5 tablespoons olive oil, divided

  • 1 ½ cups Marieke Gouda Aged (2 years), finely shredded

  • ¼ cup fresh basil, chopped

  • 1/3 cup flour

  • 1 teaspoon salt

  • ½ teaspoon pepper

  • 4 boneless skinless chicken breast, halved lengthwise

  • 1 (28 ounce) can crushed tomatoes

  • 3 cloves garlic, pressed

  • 1 ½ cups Marieke Golden 6-9 month , shredded



  1. Add toast to food processor and pulse into fine bread crumbs.

  2. Add ½ cup Marieke’s Aged Gouda and 2 tablespoons basil, pulse just until combined.

  3. Combine flour, salt, and pepper in a shallow dish. Coat each chicken piece with flour mixture.

  4. Heat 3 tablespoons olive oil in large skillet, brown chicken until cooked through. Remove chicken and set aside.

  5. In now empty skillet add 2 tablespoons olive oil, crushed tomatoes, ½ cup Marieke’s Aged Gouda, remaining basil, and garlic. Bring to a simmer over medium low heat. Return chicken to skillet, sprinkle with all remaining cheese. Simmer until cheese melts, top with bread crumb mixture and serve immediately. Enjoy!


Marieke Gouda

200 W. Liberty Drive

Thorp, WI 54771



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7 am-7 pm


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On New Years Eve, Christmas Eve and the day before Thanksgiving open from 7am-3pm.

Closed on

New Years Day, Easter, 


and Christmas Day

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Drawings ©Mauro Magellan

© 2018 by Holland's Family Cheese / Penterman Farm. “Marieke Gouda” and “Handcrafted with Passion” are registered trademarks of Holland’s Family Cheese LLC.