Chicken Cakes Parmigiana

Total Time
30mins
Prep 10 mins
Cook 20 mins

Crispy outside and tender inside, Italian-style chicken cakes go from start to finish in 20 minutes from Betty Crocker.

Ingredients Nutrition

  • 12 cup Italian seasoned breadcrumbs
  • 1 egg
  • 2 tablespoons milk
  • 2 tablespoons grated parmesan cheese
  • 12 teaspoon garlic salt
  • 2 cups rotisserie-cooked chicken, finely chopped
  • 14 cup vegetable oil
  • 1 cup pasta sauce, heated
  • 12 cup mozzarella cheese, shredded

Directions

  1. In medium bowl, mix bread crumbs, egg, milk, Parmesan cheese and garlic salt. Stir in chicken.
  2. Shape chicken mixture by about 1/4 cupfuls into 8 (3-inch) cakes.
  3. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook cakes in oil 4 to 5 minutes, turning once, until golden brown. Drain on paper towels.
  4. Serve cakes topped with pasta sauce and mozzarella cheese.
Most Helpful

Quick and easy, and a great way to use up leftover BBQ/Rotisserie chicken.
I think our cup measures are probably smaller than your American ones here in Australia, because no way could I have stretched the mix to 8 cakes, just managed 6 smallish ones.

JennyMidget March 14, 2011