Chicken Parmigiana
"Tasty, easy and quick. Try it with panko, especially light Japanese breading, and fresh mozzarella, boconcini, if it's available. Yum."
photo by Peter J
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
4 cutlets
- Serves:
- 2
ingredients
- 2 boneless skinless chicken breast halves
- salt & freshly ground black pepper
- 1 cup panko breadcrumbs
- 3⁄4 cup finely grated parmesan cheese
- 1 large egg, lightly beaten
- 1 1⁄2 cups spaghetti sauce
- 2 tablespoons olive oil
- 4 ounces bocconcini, sliced 1/4 inch thick (fresh mozzarella)
directions
- Preheat broiler on low heat setting, with rack 4" away from heat source; slice the chicken breasts in half horizontally; gently pound inside plastic wrap, if necessary, to form all four cutlets to the same thickness; season with salt and pepper.
- Combine the panko and Parmesan in a shallow dish; pour egg in another shallow dish; dip chicken in egg, coating both sides; coat both sides with panko mixture; set aside.
- Pour spaghetti sauce into a baking dish or rimmed pan; using a nonstick skillet, fry the cutlets in the heated oil until golden, 1-2 minutes per side; blot on paper towels and transfer to baking dish.
- Place mozzarella on top of chicken; broil 5-8 minutes until cheese is melted and browned in spots, and sauce is hot.
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Reviews
-
I made up something similar to this one. The only difference was that I put the sauce on top of the cutlet then added the mozzarella cheese. This went over big with the family, especially my SIL. I used homemade breadcrumbs that I had sitting in the freezer. I would do this one again!!! -
Very nice Sugarpea! I'd used pasta sauce before to make parmigiana but your idea of slicing the breast in half and frying first prevented overcooking of the cheese and sauce.
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
