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The North End Italian Chicken Cutlet Parmigiana

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“From "The North End Italian" cookbook. This is meant to go with The North End Italian Marinara Sauce, but a good jarred marinara would work. You can make your own cutlets by pounding boneless, skinless chicken breasts into thin pieces.”
READY IN:
45mins
SERVES:
4
YIELD:
4 cutlets
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. EGG WASH: In a medium bowl, beat eggs with salt and pepper.
  3. BREAD COATING: In a semi flat dish, mix bread crumbs, grated cheese and parsley.
  4. TO COAT CUTLETS: Dip cutlets in egg wash.
  5. Roll in bread crumbs, bearing down to allow bread to stick to the chicken.
  6. Place on a platter and let rest for about 10 minutes.
  7. FRYING: Heat olive oil on medium heat in a large heavy skillet.
  8. When oil is hot, add the chicken cutlets without crowding.
  9. Lower the heat and cook until well browned on both sides, turning only once.
  10. Continue until all the cutlets are cooked, adjusting heat so that the chicken is always sizzling, but not burning.
  11. BAKING: Place the chicken cutlets, in one layer, on a shallow baking pan.
  12. Top each cutlet with a spoonful of marinara and a thin slice of mozzarella.
  13. Bake in the 350F oven for 15 minutes or until mozzarella turns golden brown and cutlet are cooked.
  14. Serve immediately with extra sauce.

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