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Chicken Parmigiana

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“Tasty, easy and quick. Try it with panko, especially light Japanese breading, and fresh mozzarella, boconcini, if it's available. Yum.”
READY IN:
20mins
SERVES:
2
YIELD:
4 cutlets
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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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