Prep 15 mins
Cook 5 mins
Tasty, easy and quick. Try it with panko, especially light Japanese breading, and fresh mozzarella, boconcini, if it's available. Yum.
- 2 boneless skinless chicken breast halves
- salt & freshly ground black pepper
- 1 cup panko breadcrumbs
- 3⁄4 cup finely grated parmesan cheese
- 1 large egg, lightly beaten
- 1 1⁄2 cups spaghetti sauce
- 2 tablespoons olive oil
- 4 ounces bocconcini, sliced 1/4 inch thick (fresh mozzarella)
- 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.
- 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.
- 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.
- Place mozzarella on top of chicken; broil 5-8 minutes until cheese is melted and browned in spots, and sauce is hot.
I made up something similar to this one. The only difference was that I put the sauce on top of the cutlet then added the mozzarella cheese. This went over big with the family, especially my SIL. I used homemade breadcrumbs that I had sitting in the freezer. I would do this one again!!!
Very nice Sugarpea! I'd used pasta sauce before to make parmigiana but your idea of slicing the breast in half and frying first prevented overcooking of the cheese and sauce.