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Recipe

Quick Chicken Parmesan

Scott Phillips

Servings: 4

Crisp chicken cutlets are topped with two cheeses and a super-fast tomato sauce in this easy take on an Italian restaurant favorite.

Ingredients

  • Nonstick cooking spray
  • 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
  • Freshly ground black pepper
  • 2 large eggs
  • 1-1/2 cups panko breadcrumbs
  • 4 thin-sliced boneless, skinless chicken breast cutlets (about 14 oz.)
  • Kosher salt
  • 5 Tbs. olive oil
  • 1/4 cup freshly grated Parmigiano-Reggiano (use the small holes on a box grater)
  • 4 oz. fresh mozzarella, thinly sliced
  • 1 small yellow onion, chopped
  • 2 medium cloves garlic, finely chopped
  • One 14.5-oz. can crushed tomatoes (preferably Muir Glen fire-roasted crushed tomatoes)
  • 1/4 cup packed fresh basil, chopped (1/2 oz.)

Nutritional Information

      Calories (kcal) : 480
      Fat Calories (kcal): 250
      Fat (g): 28
      Saturated Fat (g): 8
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 16
      Cholesterol (mg): 160
      Sodium (mg): 610
      Carbohydrates (g): 24
      Fiber (g): 3
      Protein (g): 33

Preparation

  • Position a rack in the center of the oven and heat the oven to 425°F. Line a large rimmed baking sheet with foil and lightly coat the foil with nonstick cooking spray.

    Mix the flour and 1/4 tsp. pepper in a wide, shallow dish. In a second wide, shallow dish, lightly beat the eggs with 1 Tbs. water. Put the panko in a third wide, shallow dish. Season the chicken with salt and coat each piece in the flour, tapping off the excess, then the egg, and then the panko, pressing the panko to help it adhere.

    Heat 2 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat. Working in two batches, cook the chicken, flipping once, until the crumbs are golden and the chicken is almost cooked through, 1 to 2 minutes per side, adding 2 Tbs. more oil for the second batch. Transfer the chicken to the prepared baking sheet. Sprinkle the chicken with the Parmigiano and then top evenly with the mozzarella. Bake until the cheese is melted and the chicken is cooked through, 5 to 7 minutes.

    Meanwhile, wipe the skillet clean and set over medium heat. Pour in the remaining 1 Tbs. oil and then add the onion and garlic. Cook, stirring often, until the onion is tender and lightly browned, 3 to 4 minutes. Stir in the tomatoes and 1/4 tsp. salt. Simmer, stirring occasionally, until thickened, 4 to 5 minutes. Remove from the heat and stir in the basil. Season to taste with salt and pepper. Serve the sauce over the chicken.

Serve with pasta on the side and toasty Garlic-Parmesan Bread.

Reviews

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Reviews

  • unclemorti | 12/13/2015

    Best chicken parmesan I have ever made. It was so easy.

  • Krispie | 10/14/2015

    This was super easy and very, very tasty. Served with angel hair pasta, extra parmesan cheese and a side salad. Great weeknight meal that could even be used for company.

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