Chicken Parmigiana

Name: Chicken Parmigiana
Ingredients: 8 chicken breast cutlets, or 4 boneless skinless chicken breast halves, split horizontally into 8 cutlets (1 ½ pounds total); 0.5 cup dried breadcrumbs; 0.5 cup finely grated Parmesan cheese; Salt and freshly ground pepper; 2 large eggs, lightly beaten; 0.25 cup olive oil; 2 cups spaghetti sauce, homemade or purchased; 8 slices (¼-inch-thick) mozzarella cheese, preferably fresh (6 ounces)

3.3

(14)

7 Reviews

By

Martha Stewart Test Kitchen

Updated on March 5, 2021

Servings:

4

Serve a side salad alongside this Chicken Parmigiana recipe for a well-rounded meal.

Ingredients

8 chicken breast cutlets, or 4 boneless skinless chicken breast halves, split horizontally into 8 cutlets (1 ½ pounds total)
½ cup dried breadcrumbs
½ cup finely grated Parmesan cheese
Salt and freshly ground pepper
2 large eggs, lightly beaten
¼ cup olive oil
2 cups spaghetti sauce, homemade or purchased
8 slices (¼-inch-thick) mozzarella cheese, preferably fresh (6 ounces)

Directions

Preheat broiler with rack set 4 inches away from the heat source. Combine the breadcrumbs and the Parmesan cheese in a shallow dish. Place the egg in a second shallow dish. Season chicken on both sides with salt and pepper. Dip chicken in egg, turning to coat. Transfer to breadcrumb mixture, turning to coat; set aside.
Pour spaghetti sauce into a 10-by-15-inch baking dish, or a rimmed baking sheet. In a large nonstick skillet, heat half of the oil over medium heat. Add half of the chicken, and cook until golden, 1 to 2 minutes per side. Transfer to a paper-towel-lined baking sheet to drain, then place in prepared baking dish. Repeat with remaining oil and chicken.
Top each piece of chicken with a slice of mozzarella. Broil until sauce is hot, and mozzarella is melted and lightly browned in spots, 5 to 8 minutes.