Simple Chicken Parmesan Recipe - Allrecipes.com
Simple Chicken Parmesan Recipe

Simple Chicken Parmesan

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"Simple Chicken Parmesan is the perfect dish to lure kids into the kitchen - what kid doesn't like chicken tenders and spaghetti? And this dish is loaded with mini cooking lessons. With one simple recipe, kids learn how to boil pasta, mince garlic, grate cheese, make tomato sauce, and pound, bread and saute cutlets. Bonus: This recipe makes twice the sauce needed, so freeze half for another meal."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. In a large saucepan, heat garlic and 2 Tbs. oil over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt and a few grinds of pepper. Bring to a simmer; simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes. Cover and keep warm. (Remember, this makes twice the amount of sauce you need, so put aside half for another meal.)
  2. Put chicken pieces between two sheets of plastic wrap and pound, using your fists or a heavy pan, until the cutlets are about 1/4-inch thick.
  3. Bring 2 quarts of salted water to a boil in a large soup kettle.
  4. In a pie pan, beat egg until well-blended. In another pie pan, mix bread crumbs and more black pepper. Preheat broiler.
  5. Working one cutlet at a time, dip both sides of each in beaten egg, then in bread crumbs. Put cutlets on a wire rack set over a cookie sheet (this step helps breading stay put).
  6. Heat remaining 1/4 cup oil over medium-high heat in a 12-inch skillet. When oil starts to shimmer, add cutlets and saute until golden brown on each side, about 5 minutes total. Wash and dry the wire rack and return to cookie sheet. As the cutlets saute, cook pasta in boiling water according to package directions.
  7. Transfer cutlets to clean wire rack over cookie sheet. Top each with a portion of the cheeses. Broil cutlets, 4 to 5 inches from heat source, until cheese melts and is spotty brown.
  8. Drain pasta. Put a cutlet and a portion of pasta on each of 4 plates. Spoon 2 or 3 tablespoons of sauce over part of each cutlet, then sauce the pasta as desired. Serve with extra Parmesan.
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Footnotes

  • If you think this recipe contains too many lessons for one night, consider a few shortcuts. You can substitute a good-quality tomato or marinara sauce for the homemade, and you can buy pre-grated cheese and butcher-prepared chicken cutlets from your store's meat case.

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews More Reviews

Most Helpful Positive Review
Sep 08, 2005

This was excellent! I used my own red sauce, but the chicken came out great. I marinated the chicken in buttermilk, garlic powder and an egg for several hours first. I added a bit of flour, parmesan and salt to the breadcrumbs and didn't need the egg as my chicken was wet from the buttermilk. Pounded flat, dipped in breadcrumbs, back in buttermilk and again in breadcrumbs. Sauteed in olive oil, topped with cheese on a rack and broiled for a few minutes. Yummy! To the previous reviewer, if you pounded your chicken breasts to the recommended thickness they should only take a few minutes per side!

 
Most Helpful Critical Review
May 24, 2005

the chicken breasts take a lot longer than "...about 5 minutes total"...more like 45 mins!

 
Nov 13, 2004

Absolutly Devine!

 
Jan 31, 2011

For the sauce I added a 14.5 oz can of diced tomatoes and omitted the oregano. For the chicken I coated it in flour before the egg and used Panko for the bread crumbs. After the chicken fried I topped each with a 1/4 C of the sauce and 3 T of a mozzarella/provolone blend and a T of parmesan and baked it for about 8 minutes at 450 degrees.

 
Jan 06, 2006

I thought this was a great simple recipe. The sauce was real good. I made Mozzarella sticks ( http://appetizer.allrecipes.com/az/FridMzzrllChsSticks.asp ) with this dish, and the sauce went great with them. The only things I plan on changing next time I make this is I will put sauce on the chicken before I put the cheeze on it. Also If your chicken is to thick butterfly it. Thick chicken in my opinion is no good for this recipe. I had thick chicken, and just pounded the out of it, and I felt it was still a bit to thick. 1 1/4 inchs thick is really pushing it. I think 3/4 - 1 inch would have been perfect. If you can get the chicken down to 3/4 - 1 inch by beating it that would be better, but if you have to just butterfly it. Buy butterfly I mean slice it in half like a __________________Top of chicken _ _ _ _ _cut here^ so the top half flaps over. __________________bottom of chicken It will look like a butterfly when you are done.

 
Dec 27, 2005

We cheated and used our favorite jarred sauce, but this was wonderful and really easy. The hardest part was just juggling the steps. The kids loved it, my husband enjoyed it, I loved it. It was that nice balance between something we have frequently (spaghetti) with enough of a twist to make it different but not so different that it scared everyone off. Highly recommend this!

 
Jul 28, 2006

Delicious! Make sure chicken is very thin in order to get the full effect. I used fav spaghetti sauce in jar.

 
Nov 22, 2006

This was a great recipe. My husband really liked the sauce as it was simple. I used to always have a problem with my breading on my meat falling off and found the tip to put on a wire rack is super great! Thanks.

 

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Nutrition

  • Calories
  • 715 kcal
  • 36%
  • Carbohydrates
  • 67.4 g
  • 22%
  • Cholesterol
  • 132 mg
  • 44%
  • Fat
  • 29.2 g
  • 45%
  • Fiber
  • 6.2 g
  • 25%
  • Protein
  • 45.6 g
  • 91%
  • Sodium
  • 713 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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