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Chicken Parmigiana

Although this dish is traditionally served with a side of pasta, a crisp salad dressed with oil, vinegar, and herbs is also a nice accompaniment. This chicken also makes wonderful leftovers. Reheat it for 10 minutes; try it in a sandwich with a little extra sauce on the side.

  • prep: 35 mins
    total time: 35 mins
  • servings: 4

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Ingredients

  • 3/4 cup plain breadcrumbs
  • 3/4 cup grated Parmesan cheese
  • 8 chicken cutlets (about 1 1/2 pounds total), or 4 boneless, skinless chicken breasts, halved horizontally
  • Salt and freshly ground pepper
  • 1 large egg, lightly beaten
  • 2 cups jarred tomato sauce or Easy Chunky Tomato Sauce
  • 1/4 cup olive oil
  • 6 ounces mozzarella cheese, preferably fresh, cut into eight 1/4-inch-thick slices

Directions

  1. Step 1

    Heat broiler. Combine breadcrumbs and Parmesan in a shallow bowl. Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in the beaten egg, then dredge in breadcrumb mixture, turning to coat both sides.

  2. Step 2

    Spread tomato sauce onto the bottom of a 10-by-15-inch baking dish. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in skillet; cook until golden, 1 to 2 minutes on each side. Using a spatula, transfer browned cutlets to baking dish, placing them on top of sauce. Repeat with remaining oil and cutlets.

  3. Step 3

    Top each cutlet with a slice of mozzarella. Broil about 4 inches from heat source until sauce is hot and cheese is melted and lightly browned in spots, 5 to 8 minutes. Serve immediately.

Source
Everyday Food, May/June 2003

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Reviews (26)

  • Joshua Harris 6 Aug, 2013

    U Have To Flatten The Chicken So It Can Cook Evenly... I Think Thats What They Forgot

  • ebuckar 3 Aug, 2013

    Really disappointed. Followed recipe to a T but chicken breasts were still raw in the center after 6 minutes on broil (anymore broiling and the chicken/cheese would be charbroiled). Served it on plates, only to discover it wasn't cooked through! SO. There's a process missing in this recipe to ensure the chicken is cooked through.

  • Deirdre1962 5 Apr, 2013

    Our new favorite Chicken Parmesan recipe, simple and delicious!

  • mckennabg 14 Nov, 2012

    Easy and delicioso!! Grazie Sara...

  • madejo2012 10 Nov, 2012

    Easy and delicious dish. Thank you for a wonderful recipe!

  • lynnempow 8 Nov, 2012

    Simple & straight forward recipe. I prefer jack cheese on top, just because of the stringiness of melted mozzarella. This is pretty much the same as the way I've always made mine.

  • lynnempow 8 Nov, 2012

    Simple & straight forward recipe. I prefer jack cheese on top, just because of the stringiness of melted mozzarella. This is pretty much the same as the way I've always made mine.

  • Sarah-SC 5 Aug, 2012

    instead of tomato sauce, i used arrabiata sauce instead and added bell peppers to spice it up a little. also sprinkled coarse black pepper and oregano on the mozzarella before placing it in the oven. simple and hearty meal but i recommend to add more spices/nuts to make it more flavorful :)

  • 1275 23 Mar, 2012

    Loved this recipe! I might even consider it better than Parmesan chicken! Instead of 3/4 cup Parmesan, I used only 1/2 cup. For the chicken, I used about 1 1/2 lb. of chicken tenders to feed my family of 6. I used one tablespoon less of olive oil and used about 1/2 cup shredded mozzarella cheese. Instead of broiling, I baked the chicken at 400 degrees for about 20-25 minutes, then added the cheese and baked 3 minutes longer ( I did still fry the chicken in oil before baking). SO yummy!

  • gwashington1961 20 Dec, 2011

    I would use Panko bread crumbs to keep the crust crisp. In place of Mozarella cheese use Montery Jack cheese [plain-no peppers]. It gives a deeper taste and it melts just as beautifully as Mozarella.

  • nikadismore 1 Sep, 2011

    I enjoyed this recipe. I particularly liked the mozzarela cheese and just before putting it under the grill I decided to sprinkle coarsly chopped almonds. I think it worked well and I recommend it.

  • pattyluvspaul 12 Aug, 2011

    Wonderful recipe!! It is super easy to make. My modifications were as follows: Italian breadcrumbs instead of plain and I baked this instead of broiling it. I used a 13x9 glass baking dish. Put the sauce on the bottom of the pan, browned the chicken as instructed on the stove top, put it in the pan on top of the sauce, put the rest of the sauce on the chicken and then topped it with the cheese (I used shredded mozzerella). Bake at 350 for 30 minutes. Perfect for entertaining-from oven to table

  • finkey 16 Feb, 2011

    It is a little bland, you gotta spice up your sauce and breadcrumbs

  • Jess1982 25 Jan, 2011

    I liked this recipe but it needed some modifications. I didn't make the Easy Chunky Tomato Sauce. I used Newman's Own Marinara. I also used the Italian breadcrumbs like other reviews suggested. The recipe was easy and good but it was a little on the bland side. Next time I make this I will definitely sprinkle some Italian seasoning on the chicken before I put it in the oven.

  • JamieKC 9 Nov, 2009

    I made this tonight and was so happy with the results. While the chunky tomato sauce was simmering, I prepared the chicken using Italian bread crumbs as suggested by others. It was ready in about an hour total and tasted delicious! I also add a teaspoon of sugar to my sauce while it simmers to tame the acidity of the tomatoes. Highly recommend!!!!!

  • ivahays 8 Jul, 2008

    When I first saw this recipe (May/June 2003 issue) I had to try it and have made it ever since. I used Italian style bread crumbs, tastes wonderful or try Panko bread crumbs for a bit more crunchy outside. Fresh garden tomatoes and basl really perk it up for the sauce.

  • aerynsun 21 May, 2008

    The first time I made this, I disliked it because of the Easy Chunky Tomato Sauce recipe that accompanies it (tasted too acidic, among other things). This time, I substituted 2 cans of whole peeled San Marzano plum tomatoes for the 2 cans of diced tomatoes. I also added a little red pepper flakes and 2 tbsp. tomato paste. The sauce turned out way better and the dish tasted delicious! I would definitely make this again.

  • sheilaparnell 19 May, 2008

    I fixed this for my son who was home on leave from the Navy. He is on the aircraft carrier uss Dweight d Eisenhower and said I need to give this reciepe to their cook (LOL) he was crazy over this. It was so easy and he thought I must of went to alot of trouble to do this for him. Thanks Martha!

  • missdc 9 Apr, 2008

    bake for about 25 minutes at 350

  • rebellemichelle 26 Mar, 2008

    This was so delicious! The fresh mozzarella totally made this dish. I used jarred newmans own organic sauce and it was fantastic.

  • jerrypwjr 13 Mar, 2008

    I too was surprised at how easy and delicious this turned out!

  • thera 5 Mar, 2008

    I let my husband make this (he's not that adept at cooking) and it was so easy and tasted excellent. He used italian breadcrumbs too and it had a delicious crunch. Only thing he complained about was having to cook the chicken first before adding to sauce...LOL (I think he can get over the INCONVENIENCE of cooking the chicken first!).

  • Jaskitiffany 27 Feb, 2008

    This is a very easy recipe!!! Also very good! I used italian bread crumbs instead of plain, I also had to use a extra egg to coat my chicken before breading. I am not much for cooking at all (because everything turns out burnt) But my boyfriend loved it and he is a picky eater!!!!!

  • Jaskitiffany 27 Feb, 2008

    This is a very easy recipe!!! Also very good! I used italian bread crumbs instead of plain, I also had to use a extra egg to coat my chicken before breading. I am not much for cooking at all (because everything turns out burnt) But my boyfriend loved it and he is a picky eater!!!!!

  • michelebogren 30 Dec, 2007

    Very easy and delicious ! My family likes our parmigiana saucy, then we can eat it with a side of pasta. I used a whole jar of Prego Traditional.

  • jplanet 2 Dec, 2007

    I used chicken breasts that were rather thick. I needed to oven bake for about 20 minutes to fully cook chicken.