Ingredients Meat & Poultry Chicken Chicken Breast Recipes Easy Chicken Parmesan 3.4 (245) 28 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 5, 2021 Print Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 35 mins Servings: 4 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. Ingredients ¾ cup plain breadcrumbs ¾ cup grated Parmesan cheese 8 chicken cutlets (about 1 ½ 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 ¼ cup olive oil 6 ounces mozzarella cheese, preferably fresh, cut into eight ¼-inch-thick slices Directions 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. 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. 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. 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. Print