Chicken Cutlet Parmesan With Tomato Sauce

Total Time
55mins
Prep 40 mins
Cook 15 mins

This recipe is one of my all time favorites. I adapted it from 365 Ways To Cook Chicken. Serve with buttered spaghetti (or rice) and a tossed salad. I personally think this dish is better (and cheaper) than Parmesan Chicken in an Italian restaurant.

Ingredients Nutrition

Directions

  1. Prepare the sauce first.
  2. Heat oil over medium heat in a medium-sized saucepan.
  3. Add onion and garlic to the saucepan and cook about 3 minutes, until soft.
  4. Add tomatoes, tomato paste, bay leaf, sugar, and oregano and simmer until sauce reduces by half.
  5. While the sauce is reducing, prepare the chicken breasts.
  6. Preheat oven to 350 degrees.
  7. Combine bread crumbs and Parmesan cheese in a plate.
  8. Place egg in shallow bowl.
  9. Dip chicken breasts in egg and then dredge in bread crumb mixture to coat.
  10. Heat oil over medium heat in a large frying pan,
  11. Add coated chicken breasts.
  12. Cook until lightly browned, about 5 minutes per side.
  13. Arrange chicken breasts in a single layer in an oven proof baking dish.
  14. Pour tomato sauce over chicken.
  15. Top with mozzarella cheese.
  16. Bake until cheese is melted and bubbly, approximately 15 minutes.
Most Helpful

This was very good chicken parm. The sauce is similar to the one I make. I added a little more garlic, just because we love it. I loved too that we had everything on hand already. DH forgot to pound out the chicken, but it still turned out ok. Will definitely make again. Made and Reviewed for I Recommend Tag Game - Thanks :)

LilPinkieJ November 02, 2008

Very very good, I did use chicken fillets that were already crumbed, but another time will do it from scratch, it was just that I had them handy. I did everything else as directed, and served with MrsJs Dilled Carrots and Chutney Rice, for a delicious meal. Made for PAC Fall 2008, thanks, MrsJ!

Karen Elizabeth September 23, 2008

Made for PAC Spring 08 This was really good! I just baked mine but followed everything else. It was really good and very moist. I will be making this again thanks!

Proud Veteran's wife April 15, 2008