Chicken Parmigiana
photo by Peter J
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
4 cutlets
- Serves:
- 2
ingredients
- 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)
directions
- 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.
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RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.