Chicken Parmesan
Thin chicken cutlets coated in a garlic-Parmesan breading, quickly pan-fried, then baked with marinara and mozzarella until bubbly. Three chicken breasts make 6 servings, and a second pan freezes beautifully.
Servings: 6
Cost: $14.45, $2.41 per Serving
Ingredients
- 3 Chicken Breasts cut in half horizontally to make 6 filets
- 2 large eggs
- 1 cup Breadcrumbs
- ½ tsp Pepper
- ½ tsp Salt
- ⅓ cup Grated Parmesan Cheese
- ½ tsp Garlic Powder
- ½ cup Olive Oil for Frying
- 3 cups Marinara Sauce
- 1 cup Shredded Mozzarella Cheese
- 2 Tbsp Fresh Basil chopped
Instructions
- Preheat the oven to 400°F. Trim the chicken breasts and cut each one in half horizontally to make chicken filets.
- In a shallow bowl, whisk the eggs.
- In a second shallow bowl, combine the breadcrumbs, salt, black pepper, grated Parmesan cheese and garlic powder.
- Dip both sides of the chicken in the beaten eggs, then dip the chicken in the bread crumb mixture. Make sure to press the chicken down into the breadcrumb mixture to ensure that it sticks and the chicken has a thick coating.
- Place the chicken on a plate while you prepare the oil.
- Heat the olive oil in a large skillet over medium high heat until the oil is hot.
- Place the coated chicken in the oil and fry the chicken until the chicken is golden brown (about 3-4 minutes per side).
- Pour approximately half of the marinara sauce in a 9X13 baking pan.
- Place the chicken over the sauce in a single layer and then top each chicken in the center of the chicken breasts with the remaining marinara sauce and top with the shredded mozzarella cheese.
- Bake at 400 degrees F for 10-12 minutes or until the mozzarella cheese begins to brown slightly and the sauce is bubbly.
- Top with the fresh basil, serve warm and enjoy!
Notes
Thickness: Pound any thick spots to about 1/2 inch so the cutlets cook evenly.
Crispy tip: Use a thin layer of sauce in the pan and keep the top sauce in the center of each cutlet.
Doneness: The chicken is done at 165°F.
Make ahead: Bread the chicken up to 8 hours ahead and refrigerate until ready to fry.
Freeze: Freeze fried cutlets or the assembled pan for up to 3 months. Thaw overnight before baking.
Serve with: Spaghetti, garlic bread, mashed potatoes, or a simple side salad.
Nutrition
Calories: 491kcal | Carbohydrates: 21g | Protein: 36g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 1322mg | Potassium: 908mg | Fiber: 3g | Sugar: 7g | Vitamin A: 854IU | Vitamin C: 10mg | Calcium: 221mg | Iron: 3mg
