
Chicken Parmigiana
Yields:
4
Prep Time:
35 mins
Total Time:
35 mins
Although this dish is traditionally served with a side of pasta, a crisp salad dressed with oil, vinegar, and herbs is also a nice accompaniment. This chicken also makes wonderful leftovers. Reheat it for 10 minutes; try it in a sandwich with a little extra sauce on the side.
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Ingredients
- 3/4 cup plain breadcrumbs
- 3/4 cup grated Parmesan cheese
- 8 chicken cutlets
- salt
- Freshly ground pepper
- 1 large egg
- 2 cups jarred tomato sauce
- 1/4 cup olive oil
- 6 oz. mozzarella cheese
Directions
- Step 1Heat broiler. Combine the breadcrumbs and Parmesan in a shallow bowl. Season both sides of the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip the chicken in the beaten egg, then dredge it in the breadcrumb mixture, turning to coat both sides.
- Step 2Spread the tomato sauce onto the bottom of a 10-by-15-inch baking dish. Heat 2 tablespoons of oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in the skillet and cook until golden, 1 to 2 minutes on each side. Using a spatula, transfer the browned cutlets to the baking dish, placing them on top of sauce. Repeat with the remaining oil and cutlets.
- Step 3Top each cutlet with a slice of mozzarella. Broil about 4 inches from heat source until the sauce is hot and the cheese is melted and lightly browned in spots, 5 to 8 minutes. Serve immediately.
Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.
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