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Rachael Ray's Chicken Cutlet Parmigiano

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“I found this recipe in RR's cookbook, 365: No Repeats, but it is definitely a repeat! Rachel's recipe calls for Turkey cutlets but I use chicken. I also added serving it over angel hair pasta. It tastes so special but it is really simple to make. Don't let the long recipe list scare you. The sauce is oh so easy and oh so yummy!”

Ingredients Nutrition


  1. Heat some olive oil in a medium skillet over medium-high heat. Add onions, garlic, salt and pepper. Cook until onions are translucent, 2-3 minutes.
  2. To the skillet with the onions, add the grape tomatoes and wine. Cook, stirring occaisionally until the tomatoes start to burst and the wine has reduced by half. Set aside and keep warm.
  3. Cook angel hair according to package directions and drain.
  4. While the sauce is cooking, set up the breading stations. Place the flour in a shallow dish. Beat the eggs in a bowl with a splash of water. In a third shallow dish, combine the bread crumbs and parmesan cheese. Heat a thin layer of olive oil in a large skillet over medium heat.
  5. Coat the cutlets in the flour, egg, and breadcrumbs in that order and then cook in a single layer for 3-4 minutes on each side until done and browned. Remove cooked cutlets to a paper-towel lined plate.
  6. Preheat the broiler. Arrange the cutlets on a cookie sheet. Top each cutlet with a little of the warm tomato topping and a little mozzarella cheese. Place the cookie sheet uner the broiler and broil until cheese melts.
  7. Serve over cooked angel hair pasta.

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