• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Biting at the Bits logo
  • HOME
  • ABOUT
  • RECIPE INDEX
  • CONTACT
  • Nav Social Menu

    • YouTube
menu icon
go to homepage
  • ABOUT
  • RECIPE INDEX
  • CONTACT
  • SPRING
  • Find us on Social!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • ABOUT
    • RECIPE INDEX
    • CONTACT
    • SPRING
  • Find us on Social!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    • Collection of 25 homemade pizza varieties including vegetarian options, meat-vegetable combinations, hawaiian, prosciutto-arugula, marinara, margherita, mushroom, various cheese pizzas, olive, breakfast pizza, capricciosa, zucchini and ham, pepperoni, quattro formaggi, BBQ chicken pizza, and more on different kinds of homemade pizza dough including neapolitan, whole wheat, bread flour, 00 flour, St. Louis Style, pizza fritta, and pinsa Romana.
      Best Pizza Toppings & Pizza Dough Ultimate Guide w/Real Photos
    • A serving platter with light green colored Mexican cilantro rice.
      Restaurant-Style Cilantro Lime Rice (Better Than Chipotle w/Video)
    • The best shrimp burger recipe served up in red burger baskets on a vintage carhop tray - crispy shrimp burgers on two potato buns with burger toppings including spicy wasabi mayo, shredded cabbage, pickles, cilantro and shallots with twice-fried french fries for a real classic drive in burger experience.
      Crispy Shrimp Burger Recipe (Homemade Teochew Shrimp Patties + Video)
    • Homemade Asian sesame dressing in a small Weck Canning jar with toasted sesame seeds and fresh chives floating on top, showcasing its rich amber color and smooth texture.
      Asian Sesame Dressing (Easy 5-Minute Homemade Recipe + Video)
    • Creamy blue crab risotto served in a white pasta bowl with whole cooked blue crab garnish, topped with fresh chives and a single fresh red chili pepper.
      Easy Crab Risotto Recipe (Risotto al Granchio Blu Classico + Video)
    • Homemade Mexican dinner plate featuring cheese enchiladas, creamy refried pinto beans topped with melted cheese and authentic Mexican cilantro rice - better than restaurant enchilada plate.
      Easy Authentic Refried Beans Recipe (From Scratch or Canned w/Video)
    • Traditional homemade lasagna bolognese with eight layers, showcasing rich meat sauce and handmade spinach pasta sheets in classic Italian culinary style.
      Authentic Lasagna Bolognese (Lasagne alla Bolognese +Video)
    • A tray holding a microplane with blood orange zest filling it up sitting in front of fresh blood oranges, empty blood orange halves, freshly squeezed blood orange juice, and a jar of homemade orange sugar.
      Easy Orange Sugar Recipe (Using Sicilian Blood Oranges)
    • A casserole dish filled with cheese enchiladas covered in sauce, melted cheddar cheese, and minced white onions.
      Cheese Enchiladas with Red Enchilada Sauce Recipe (Authentic Tex-Mex + Video)
    • An All-Clad sauté pan filled with homemade red enchilada sauce with a whisk resting in the pan.
      Red Enchilada Sauce Recipe (Authentic Tex-Mex w/Video)
    • My hand holding a widemouth Mason canning jar filled with bright red glistening homeamde cherry pie filling.
      Ultimate Cherry Pie Filling Recipe (10-Minutes, Homemade)
    • Top down view of a widemouth Ball jar filled with creamy homemade almond pulp hummus next to a prep bowl of raw almonds.
      10-Minute Creamy Almond Pulp Hummus (Zero Waste Hack)
    Home » Recipes » 5 Ingredients

    Easy Basil Parmesan Panko-Crusted Chicken Breast Filets

    Published: Apr 18, 2021 · Modified: Apr 10, 2023 by Kelly · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    Ready in just 25 minutes, this is the best Italian crispy fried chicken breast recipe to make any night of the week. Juicy, tender chicken breasts get an extra flavor punch from fresh basil and grated Parmigiano-Reggiano cheese added to Panko breadcrumbs. This shallow-fried chicken is one of our family's all-time favorite meals (plus, it's a healthier option if you're having a fast-food craving♡). And it's 100% kid and adult approved.

    If you love crispy chicken nuggets, chicken fingers, or Italian Chicken Milanese, you'll want to add this seasoned breaded chicken cutlet to your list of easy weeknight dinner recipes. 

    a small bowl of basil leaves and small bowl of grated parm with the huge chunk of cheese in the back and a medium bowl with panko bread crumbs all on top of cheese paper
    crispy golden chicken filets on a platter in the sunlight
    three beautifully colored chickens (one light beige and two dark brown and red) in the park walking around
    an Italian breed chicken called ERMELLINATA DI ROVIGO CHICKEN which is blonde, white and has an emerald green tail and fluffy fur-like feet covered in feathers pecking at the ground
    three beautifully colored chickens (one light beige and two dark brown and red) in the park under some bushes with the lighter beige chicken sitting in a shallow hole and the other two walking around

    This recipe is based on a tried and true client favorite recipe (classic panko-crusted chicken breast) which was almost always on the weekly menu rotation (except for my vegetarian clients). This is a versatile chicken recipe that adults love just as much as kids.

    It may be because it tastes just as delicious on its own as it does with a squeeze of fresh lemon juice, or to make the very best Chicken Parmigiana ever. It pairs equally well with a side salad, wrapped in a fluffy piece of naan bread, or slapped on a bun to make chicken burgers or fried chicken sandwiches. 

    chicken burger or chicken sandwich on a homemade potato bun
    hand holding crispy fried chicken cutlet with fried eggs with golden yolk spilling out in the background
    a chicken cutlet frittata made using this basil parm panko crusted chicken (sliced and added to the frittata mixture

    This Fried Chicken Breast Recipe is 100% Kid-Approved (And it Makes the Best Chicken Nuggets & Chicken Strips)

    You can easily use filets or whole breasts (pounded out evenly) for this recipe. And even if you have fussy eaters or just want to make dinner time easier, cut the chicken into nugget-sized or chicken finger-sized pieces before breading them. This way you don't have to worry about cutting the chicken for your kids and it's easier for them to dip and eat.

    Plus, with this recipe, you can mimic your kid's favorite fast-food chicken but feel way better about them eating it. And while this shallow-fried chicken doesn't use much oil for cooking, you can always make it in the air fryer or the oven. 

    Why We Love This Chicken Cutlet Recipe 

    • Super juicy, tender chicken breast cooks in just 8 to 10 minutes.
    • Adults love it much as kids making for an easy fuss-free chicken dinner 
    • You don't need much oil to shallow-fry this chicken
    • It's a much healthier dinner option than fast-food and it tastes better too
    • You don't have to have a food processor to make it
    • Turn full chicken breast or cutlets into nuggets or strips for easy lunches
    • Leftovers are delicious and free up your time throughout the week
    • Make extra and use on salads, in wraps or frittatas, or to make Italian chicken sandwiches
    a huge piece of parmigiano reggiano cheese from the wheel, panko bread crumbs, and fresh basil on the countertop
    thin chicken breast cutlets raw and ready to be breaded
    all-purpose flour added to a shallow bowl
    beaten eggs in a bowl

    Basil Parm Panko-Crusted Chicken Breast Filet Ingredients

    Although this crispy chicken breast tastes like something you might order from your favorite Italian restaurant, it uses basic ingredients and it's incredibly easy to make. You can substitute Parmigiano-Reggiano cheese with Grana Padano, or American Parmesan, and feel free to add extra basil if you want a stronger basil flavor. 

    • chicken breast cutlets, filets, or tenders
    • plain Japanese Panko bread crumbs (sub favorite breadcrumbs) 
    • fresh basil
    • grated Parmigiano Reggiano cheese (sub Grana Padano or Parmesan) (45g)
    • eggs
    • all-purpose or 00 flour
    • salt 
    • grapeseed oil (or another neutral oil) for frying
    delicious crispy golden brown chicken cutlets with a panko parmigiano basil crust

    How to Make Basil-Parmesan Panko-Crusted Chicken Breast 

    If you have chicken tender lovers in your family, this is a great new way to add a little more flavor to an already delicious classic. For anyone who has kids who are helping out in the kitchen, you'll find the step-by-step recipe photos below. 

    Make the basil-parm breadcrumb coating. In the bowl of a food processor add the bread crumbs and grated cheese and pulse a few times to combine, add the torn basil leaves, and pulse until the mixture is slightly green in color and the basil is finely chopped and well incorporated. Place the breadcrumb mixture into a medium bowl and set aside. *if you don't have a food processor, just chop the basil as finely as possible and stir it into the breadcrumb-cheese mixture.

    a huge piece of parmigiano reggiano cheese from the wheel, panko bread crumbs, and fresh basil on the countertop
    a pile of freshly grated parm in the food processor with panko bread crumbs
    panko and grated cheese in the food processor blended
    fresh basil added to the bowl of the food processor with panko and parmigiano-reggiano cheese
    a spring green panko and Parmigiano basil coating just processed in the food processor
    a spring green panko and Parmigiano basil coating ready to be used

     

    Set up the breading station. In a separate medium bowl, add the eggs and whisk well to combine until smooth and set aside. In another separate shallow bowl, add the flour and set aside.

    The breading station set up with a bowl of flour, a bowl of whisked eggs, and a bowl of panko-crumb mixture
    thin chicken breast cutlets raw and ready to be breaded
    all-purpose flour added to a shallow bowl
    beaten eggs in a bowl
    a spring green panko and Parmigiano basil coating ready to be used

    Bread the chicken (1. flour 2. egg 3. breadcrumbs). Working with one piece of chicken at a time, dip each piece into the flour being sure to cover the entire surface on all sides, and gently tap off any excess flour and slide it into the beaten eggs. Turn the chicken over to completely coat and tap it gently on the side of the bowl to remove any excess egg. Add the chicken to the panko breadcrumb mixture and using your "dry hand", turn the chicken over to coat all sides with the breadcrumb mixture pressing down each time to ensure good coverage. Place the breaded chicken on a platter or cutting board and repeat with the remaining pieces. 

    dry hand adding the chicken cutlet to the flour to coat
    dry hand adding the floured chicken cutlet to eggs
    a fully coated chicken cutlet still in the eggs ready to be added to the breadcrumb mixture
    chicken cutlet added to the breadcrumb mixture
    chicken cutlet added to the breadcrumb mixture and coated now on both sides

    Fry the chicken. Add about ½ inch of cooking oil to a cast-iron or other heavy-bottomed skillet and heat to medium-high.  Once the oil is hot (but not smoking), working in batches, gently place the chicken pieces into the pan in a single layer, salt them, and fry until golden brown on the first side. Flip them over, salt them again, and continue cooking (checking periodically with tongs for color) until golden brown and cooked through. Remove chicken to a paper towel-lined plate, sprinkle with parsley or torn basil, and a little more grated Parmigiano, and serve immediately, Enjoy!

    cast iron skillet with a little oil in it preheating
    adding a breaded chicken cutlet to the hot skillet with oil
    seasoning the chicken with salt
    turning the chicken over using tongs once the first side is golden brown
    one piece flipped over and waiting on the other 3 chicken breasts to be ready to flip
    perfectly fried panko-crusted golden brown chicken breast still cooking in a cast iron skillet
    perfectly fried panko-crusted chicken breast cutlet being held up by the tongs
    two perfectly fried panko-crusted chicken breast cutlets

    Different Ways to Enjoy This Crispy Chicken Breast Recipe

    • Drizzle it with leftover homemade béchamel sauce
    • Dip it into your favorite tomato sauce or marinara
    • Use it for delicious and super quick chicken and waffles (or fluffy pancakes)
    • Make a crunchy chicken cobb salad or crispy chicken Caesar salad
    • Make a crispy chicken wrap with lettuce, tomatoes, and your favorite dressing
    • To make the best chicken parmigiana (or chicken parmesan) of your life

    Looking for More Delicious Chicken or Turkey Recipes? 

    Chinese baozi pork and chicken bun after breaking it open (green and grey tie dyed bun dough wrapped around a pork and chicken filling)
    a le creuset 7-quart dutch oven filled with chicken and dumplings soft and pillowy and floating on top with chives sprinkled all over
    a beautiful greek salad on a platter with tomatoes, black olives, shallots, feta, abruzzo cucumbers with a lemon, EVOO, and fresh oregano vinaigrette and mint next to a plate with the chicken shawarma next to it with a sprig of oregano on top
    homemade chicken noodle oup with homemade noodles, sliced breaded chicken cutlet , two halves of ramen eggs with soft jammy yolks, julenned carrots, paper-thin slices of celery, and homemade swimming in homemade chicken stock with a ramen spoon
    golden brown chicken and pork meatballs in a ceramic dish sprinkled with grated parm and chives
    chicken ceasar salad on a large round platter
    turkey breast cutlet frying in a cast iron skillet
    chicken and vegetable stir fry in a white ceramic bowl
    a pile of chicken and french fries on top of the comic strip section of the newspaper
    Chinese Chicken dumpling held between two wooden chopsticks about to be dunked into my homemade dumpling dipping sauce
    3 turkey tinga tacos in hard tortilla shells with hot sauce drizzled on top
    a closeup of the turkey pot pie revealing it's perfectly creamy interior...not runny, nor gummy, but just perfect
    perfectly golden brown crispy skinned seared turkey in a skillet with shallots and herbs
    healthier chicken katsu cooking in a very small amount of oil in a cast iron pan -- super golden and crispy
    turkey and wild rice soup in a bowl on a ping and gold tray
    turkey, provolone and sautéed zucchini sandwich

     

    Here are a few of our favorite chicken and turkey recipes to make -- everything from grilled chicken Caesar salad to  Turkey Tinga Tacos.

    • BBQ Chicken and Pork Bao Buns (Chinese Steamed Pork Buns) Bāozi 包子
    • Mom’s Southern Chicken and Dumplings (100% from Scratch)
    • Delicious Shawarma Seasoning (tastes great on everything)
    • Easy Homemade Chicken Noodle Soup (With a Ramen Twist)
    • Best Ever Chicken and Pork Meatballs (with Chicken-only Option)
    • Best Ever Grilled Chicken Caesar Salad (w/Homemade Caesar Dressing & Parmesan Croutons)
    • Crispy Shallow-Fried Turkey Breast Cutlets (Cotoletta di Tacchino)
    • Chinese Takeout Chicken & Vegetable Stir-Fry w/Glass Noodles (a Family Favorite)
    • Extra Crispy Fried Chicken Tender Crispers (crunchiest ever)
    • Best Ever Chicken Dumplings Recipe (Plump & Juicy Jiaozi)
    • Easy Turkey Tinga Tacos (A Perfect Way to Use Up Leftover Turkey)
    • A Better Homemade Turkey Pot Pie (The Ultimate Pot Pie Recipe)
    • Easy Oven-Roasted Turkey w/Shallots & Herbs
    • How to Make Crispy Shallow-Fried Chicken Breast Cutlets (Cotoletta di Pollo)
    • Maggie’s Famous Turkey and Wild Rice Soup
    • Deli-Style Prosciutto, Turkey & Provolone Sandwich w/Sautéed Zucchini Ribbons
    panko-crusted chicken breast on a parchment-lined sheet pan to be frozen and fried later
    How to freeze un-cooked panko-crusted chicken.
    chicken cutlets sliced and being reheated in a pan with a little oil and onions (to make a frittata recipe)
    One way to reheat cooked panko-crusted chicken.

    How to Store and Reheat Panko-Crusted Chicken Breast Filets

    How to store uncooked panko-crusted chicken cutlets, nuggets, strips, or filets. Add fully breaded chicken pieces to a parchment-lined baking sheet in single layers (not touching). Pop them into the freezer until completely frozen solid and then add them to an airtight container or sealable bag with parchment, or wax paper in between slices. When ready to fry, pull them out of the freezer, uncover them, and allow them to rest at room temperature just until no longer frozen. Shallow-fry chicken in a preheated skillet with a little oil, or in an air fryer as indicated. 

    How to store cooked panko-crusted chicken cutlets, nuggets, strips, or filets. Allow cooked chicken to cool completely, then store it in an airtight container in the refrigerator for up to 3 days at 40°F /4.4°C or lower temperatures. Reheat in a pan on medium heat, in a microwave (not ideal) for a minute or 2. You may also reheat chicken cutlets at 400°F/ 205°C in a preheated oven for 15 to 20 minutes until heated through. 

    perfectly fried panko-crusted golden brown chicken breast still cooking in a cast iron skillet

    Basil Parm Panko-Crusted Chicken Breast Tips 

    • If you don't have a food processor, simply chop the basil as finely as possible and stir it into the breadcrumb-cheese mixture.
    • Maintain one "dry" hand and one "wet" hand when breading the chicken, to avoid a big goopy mess. Use one hand to dip the chicken into the flour to coat it and then add it to the egg bowl. Then use the opposite ("wet) hand to turn the chicken over in the beaten egg mixture to coat all sides, and place the chicken into the bowl or onto the platter holding the Panko bread crumbs. Then use your "dry" hand to coat the chicken with Panko. 
    • What are Panko Bread Crumbs and what are they made of? Panko bread crumbs are bread crumbs made from fluffy Japanese-style bread which doesn't use crusts. This produces a lighter crumb that absorbs less oil and stays crispier once fried. They are traditionally used for Japanese dishes like Tonkatsu which is a deep-fried pork cutlet (and they're delicious).

    Let's get started!

    Did you make this recipe and LOVE it? Please leave a star ⭐️ rating and/or comment to help other readers. I absolutely love hearing from you and do my best to answer all your questions and comments. Plus, I love seeing when you make my recipes, so please tag me @BitingAtTheBits on Instagram and I will repost your beautiful chicken!

    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    delicious crispy golden brown chicken cutlets with a panko parmigiano basil crust

    Basil Parmesan Panko-Crusted Chicken Breast


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Kelly
    • Total Time: 25 minutes
    • Yield: 4 to 6 servings depending on hunger level 1x
    Print Recipe

    Description

    This golden brown cripsy chicken recipe is full of Italian flavors from fresh basil and grated Parmigiano-Reggiano panko crust. This chicken is loved by adults and kids alike. Plus, it makes the best chicken nuggets and chicken fingers


    Ingredients

    Scale
    • 4 to 6 chicken breast cutlets or filets
    • 2 cups plain Japanese panko bread crumbs (115g)
    • ½ ounce fresh basil, washed and torn (10g)
    • 1 ½ ounces grated Parmigiano-Reggiano cheese (or Grana Padano) (45g)
    • 2 large eggs (100g)
    • ½ cup all-purpose or 00 flour (65-70g)
    • salt to taste
    • grapeseed or peanut oil (or another neutral oil) for frying


    Instructions

    1. Make the basil-parm breadcrumb coating. In the bowl of a food processor add the bread crumbs and grated cheese and pulse a few times to combine, add the torn basil leaves, and pulse until the mixture is slightly green in color and the basil is finely chopped and well incorporated. Place the breadcrumb mixture into a medium bowl and set aside. *if you don't have a food processor, just chop the basil as finely as possible and stir it into the breadcrumb-cheese mixture.
    2. Set up the breading station. In a separate medium bowl, add the eggs and whisk well to combine until smooth and set aside. In another separate shallow bowl, add the flour and set aside.
    3. Bread the chicken (1. flour 2. egg 3. breadcrumbs). Working with one piece of chicken at a time, dip each piece into the flour being sure to cover the entire surface on all sides, and gently tap off any excess flour and slide it into the beaten eggs. Turn the chicken over to completely coat and tap it gently on the side of the bowl to remove any excess egg. Add the chicken to the panko breadcrumb mixture and using your "dry hand", turn the chicken over to coat all sides with the breadcrumb mixture pressing down each time to ensure good coverage. Place the breaded chicken on a platter or cutting board and repeat with the remaining pieces. 
    4. Fry the chicken. Add about ½ to 1 inch of cooking oil to a cast-iron or other heavy-bottomed skillet and heat to medium-high.  Once the oil is hot (but not smoking), working in batches, gently place the chicken pieces into the pan in a single layer, salt them, and fry until golden brown on the first side. Flip them over and salt the again and continue cooking (checking periodically with tongs for color) until golden brown and cooked through. Remove them to a paper towel-lined plate, sprinkle with parsley or torn basil, and a little more grated Parmigiano and serve immediately.  Enjoy!

    Notes

    • If you have really thick chicken breasts, use a mallet or rolling pin to pound out the chicken to make the breasts the same thickness all the way across. This allows the chicken to cook more evenly and more quickly too.
    • MealPrep: Make this chicken ahead of time by breading it and freezing it on a sheet pan for 30 minutes to 1 hour and then placing it between layers of wax paper in an airtight freezer container.  When ready to eat, thaw the cutlets, fingers, or nuggets until no longer frozen but still cold and fry as instructed.
    • If you love crispy chicken but don't like basil, substitute it with your favorite fresh or dried herbs like parsley, oregano, or a blend of Italian seasonings.
    • Make chicken fingers or nuggets and pack them into your kid's lunchbox just be sure to make sure they stay cold until ready to eat.  Add a tortilla wrap or slice of bread to make a chicken sandwich or wrap.
    • What if I don't have a food processor? If you don't have a food processor, just chop the basil as finely as possible and stir it into the breadcrumb-cheese mixture.

    How to Store and Reheat Panko-Crusted Chicken Breast Filets

    How to store uncooked panko-crusted chicken cutlets, nuggets, strips, or filets. Add fully breaded chicken pieces to a parchment-lined baking sheet in single layers (not touching). Pop them into the freezer until completely frozen solid and then add them to an airtight container or sealable bag with parchment, or wax paper in between slices. When ready to fry, pull them out of the freezer, uncover them, and allow them to rest at room temperature just until no longer frozen. Shallow-fry chicken in a preheated skillet with a little oil, or in an air fryer as indicated. 

    How to store cooked panko-crusted chicken cutlets, nuggets, strips, or filets. Allow cooked chicken to cool completely, then store it in an airtight container in the refrigerator for up to 3 days at 40°F /4.4°C or lower temperatures. Reheat in a pan on medium heat, in a microwave (not ideal) for a minute or 2. You may also reheat chicken cutlets at 400°F/ 205°C in a preheated oven for 15 to 20 minutes until heated through. 

    • Prep Time: 15 minutes
    • Cook Time: 10 minutes
    • Category: Meat + Chicken
    • Method: Skillet
    • Cuisine: American

    Nutrition

    • Serving Size: 1 chicken breast

    Did you make this recipe?

    Tag @BITINGATTHEBITS on Instagram and hashtag it #BITINGATTHEBITS 

    Recipe Card powered byTasty Recipes

     

     

    More Easy 5 Ingredients or Less Recipes

    • Chinese chicken dumplings and pork dumplings being turned into potstickers in a cast iron skillet (with all different colored dumpling wrappers)
      Naturally Colored Dumpling Wrappers (For Chinese New Year (春节)
    • Strawberry butter just whipped and scooped into a small white prep bowl using a portioning scoop with a freeze dried strawberry slice on top for garnish and strawberries in the background with a strawberry tin holder barely visible in the background.
      Best Strawberry Butter (w/Strawberry Honey Butter Option + Video)
    • Fresh homemade spinach pasta varieties showcasing vibrant green fettuccine, chitarra, cappellini, and pappardelle nests artfully arranged on semolina-dusted baking sheet.
      Fresh Spinach Pasta Dough (Using 00 Flour + Video)
    • fresh spinach gnocchi just rolled and ridges added using the tines of a fork all on a semolina flour-dusted parchment-lined baking tray.
      Spinach Gnocchi From Scratch (Italian Handmade Gnocchi)

    Reader Interactions

    Made the Recipe? Tell Us What You Think! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    A photo of Kelly doing a pasta making demonstration at The Broadway Panhandler in NYC, NY.

    Hi, I'm Kelly! A private chef helping busy families cook and enjoy tastier, healthier meals at home. Born and raised in Arkansas, I've lived and worked in NYC, Sichuan China, and now Northeast Italy. Each of these places impacts the diverse way we cook, live, and celebrate life. You'll find a bit of everything here whether you're new to cooking, or you've made it all. If you love to eat, you're in the right place!

    A BIT MORE →

    Healthy Comfort Food Recipes

    • A casserole dish filled with cheese enchiladas covered in sauce, melted cheddar cheese, and minced white onions.
      Cheese Enchiladas with Red Enchilada Sauce Recipe (Authentic Tex-Mex + Video)

    • A tray filled with rows of homemade raw tortellini in the traditional style of Bologna.
      Authentic Homemade Italian Tortellini (Tortellini in Brodo)

    • An All-Clad sauté pan filled with homemade red enchilada sauce with a whisk resting in the pan.
      Red Enchilada Sauce Recipe (Authentic Tex-Mex w/Video)

    • Traditional homemade lasagna bolognese with eight layers, showcasing rich meat sauce and handmade spinach pasta sheets in classic Italian culinary style.
      Authentic Lasagna Bolognese (Lasagne alla Bolognese +Video)

    Pizza Night Recipes

    • Just sliced super crispy thin-crust sausage and onion pizza.
      Best Thin-Crust Pizza Dough Recipe (Using Bread Flour)

    • Perfect thick-crust pizza dough with pizza toppings (including homemade pizza sauce, shredded mozzarella, and mini buffalo mozzarella balls.
      Best Thick-Crust Pizza Dough Recipe (Using 00 Flour)

    • Super crispy sliced whole wheat Supreme pizza with green olives, spicy ventricina salami, salsiccia, prosciutto cotto, mushrooms, red bell peppers, and onions.
      Best Whole Wheat Pizza Dough Recipe (For Thin Crust Pizza)

    • Homemade 00-thin crust pizza with pioppini mushrooms, pepperoni, shallots, mozzarella, buffalo mozzarella, and large green and black olives.
      Best Thin-Crust 00 Flour Pizza Dough Recipe (+Video)

    • HOME
    • ABOUT
    • Contact

    Footer

    ↑ back to top

    About

    • PRIVACY & COOKIE POLICY
    • ALL RECIPES

    Newsletter

    • Coming Soon!

    Contact

    • CONTACT

    As an Amazon Associate, I earn from qualifying purchases.

    COPYRIGHT© 2025 BITINGATTHEBITS.COM ALL RIGHTS RESERVED. NO IMAGES OR CONTENT CONTAINED ON THIS SITE MAY BE REPRODUCED IN WHOLE OR IN PART IN ANY MANNER WITHOUT THE EXPRESS WRITTEN PERMISSION OF THE COPYRIGHT OWNER.