Chicken Cutlet Parmesan With Tomato Sauce

"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."
photo by LilPinkieJ photo by LilPinkieJ
photo by LilPinkieJ
photo by Karen Elizabeth photo by Karen Elizabeth
photo by The Flying Chef photo by The Flying Chef
photo by The Flying Chef photo by The Flying Chef
Ready In:




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

Questions & Replies

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  1. LilPinkieJ
    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 :)
  2. Karen Elizabeth
    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 recipe#273949 and recipe#301975, for a delicious meal. Made for PAC Fall 2008, thanks, MrsJ!
  3. Proud Veterans wife
    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!
  4. The Flying Chef
    I do not even like tomatoes, I can handle sun-dried tomatoes stuffed in chicken or tomatoes in pasta, but can not eat them by themselves. This was gorgeous, I did take a gamble as I knew it would have quite a tomato flavour, but I had made another recipe by MrsJ that I really enjoyed, so I took the gamble. I am so glad I did this was wonderful. I made exactly as stated except there is only 3 in my family so I used the left over sauce to coat the pasta, topped with the chicken and sprinkled some chopped parsley and extra parmesan cheese on top. Very easy recipe tastes wonderful and the whole family gave it a big thumbs up. Loved, thanks for a great quick easy recipe that tastes wonderful.



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