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A favorite dish, these easy cheesy, breadcrumb-coated chicken cutlets are quickly cooked on the stovetop, then topped with mozzarella and broiled on a bed of tomato sauce. Serve them over pasta or with a crisp green salad and plenty of garlic bread.

Source: Everyday Food, May/June 2003
Total Time Prep Servings



Cook's Notes

This chicken also makes wonderful leftovers. Reheat it for 10 minutes; try it in a sandwich with a little extra sauce on the side.

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How would you rate this recipe?
  • 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.
    • ALR10891555DW
      12 MAR, 2019
      If your chicken breasts are thick you can do two things: cut them in half length wise or pound them to make them uniform. Follow the recipe for breading and browning but put them on a cookie sheet when they are browned up and place in the oven at 250 degrees for about 15 minutes to ensure they are fully cooked. I use a Ina Garten recipe which is similar. Find what works best for you. If you chicken breasts are thick you can do two things: cut them length wise or pound them to make them uniform. Follow the recipe according to browning them then put them on a cookie sheet and put in the oven at 250 for about 15 to 20 minutes so they finish cooking all the way through. Cut one in half to check. Ina Garten has a similar recipe for breaded chicken breasts.
    • ALR4315476DW
      24 MAR, 2017
      Pound your chicken first to flatten for faster cooking. Good dish!
    • calumsmom
      14 JUN, 2015
      I just tried this & it was perfect. It's very important to use thin chicken cutlets. Regular breasts won't cook through.
  • ALR4315476DW
    24 MAR, 2017
    It was quick & easy. A friend dropped by as I was getting ready to prepare our dinner. She stayed an hour, which would have pushed out dinner back until 9pm. I had to scratch my original chicken dish and found these from MARTHA Stewart. The dish was delicious, visually appetizing and the family loved it! Just 30 min from start to table. Served with Kale Salad and pasta. Really tasty!
  • MS11421356
    27 SEP, 2016
    The whole family loved it! It will be in the usual rotation now!! Thank you!
  • MS12443729
    26 SEP, 2016
    Missing nutrition information ... recipe is useless without!
  • DomeGirl
    31 JAN, 2015
    I am watching her make these right now on TV...This recipe left out the step of dipping the chicken cutlets into flour. She dipped them in flour, then egg, then bread crumbs. Also, be sure to use chicken "cutlets" which are much thinner than chicken breasts. This was absolutely wonderful! Will make it again.
  • Joshua Harris
    6 AUG, 2013
    U Have To Flatten The Chicken So It Can Cook Evenly... I Think Thats What They Forgot
    • James Brown
      20 JAN, 2015
      I tried this and it turned out awsome. I used italian bread crumbs, and in the egg, i added a cup of milk. So I did the egg mixture, bread crumb mixture(I used parm and romano cheese), dipped it back in the egg mixture, and again into the bread crumb mixture. Double coating. Cooked the chicken like you said on the stove top with olive oil. But I put the chicken in the oven and not broiled. Came out fabulous. I will make again and again and again..... Thank you for this yummy dish.
  • 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!
  • MS11817502
    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.

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