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Chicken Parmigiana

SUBMITTED BY: Martha Stewart 

"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."
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READY IN  35 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 3/4 cup plain breadcrumbs
  • 3/4 cup grated Parmesan cheese
  • 8 (3 ounce) chicken cutlets
  • Salt and freshly ground pepper
  • 1 large egg, lightly beaten
  • 2 cups jarred tomato sauce
  • 1/4 cup olive oil
  • 6 ounces mozzarella cheese, preferably fresh, cut into 1/4-inch-thick slices

DIRECTIONS

  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. 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. 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.
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Nutritional Information
Chicken Parmigiana

Servings Per Recipe: 4

Amount Per Serving

Calories: 623

  • Total Fat: 32.2g
  • Cholesterol: 193mg
  • Sodium: 4155mg
  • Total Carbs: 23.2g
  •     Dietary Fiber: 2.6g
  • Protein: 58.8g

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