Chicken Parmesan
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
576 kcal
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Course
Main Course
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Cuisine
American
Chicken Parmesan
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This classic chicken parmesan recipe is perfect for a quick, easy and tasty weeknight meal. Panko breaded chicken breasts are quickly fried so that they are nice and crispy, before being oven baked with marinara sauce, mozzarella and parmesan.
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Ingredients
- 2 chicken breasts cut half lengthwise for 4 cutlets
- salt and pepper
- 1 teaspoon garlic powder
- ½ cup flour or gluten-free flour
- 2 eggs beaten
- 1 cup Parmesan Cheese shredded, divided
- ½ cup seasoned panko breadcrumbs
- 2 tablespoons light olive oil
- 24 oz marinara sauce
- ½ - 1 cup shredded Mozzarella cheese
- 1 Tablespoon fresh chopped basil or parsley
- Cooked linguine pasta
Instructions
- Preheat an oven to 425 degrees.
- Season the chicken cutlets on both sides with salt, freshly ground black pepper and garlic powder.
- In three shallow bowls add the flour to one, eggs to one (and beat until combined) and the panko and ½ cup Parmesan cheese to the other (and mix).
- Dredge the chicken in the flour, then the egg and finally press it into the panko mixture.
- Add the olive oil and butter to a cast iron skillet on medium high heat and cook the chicken for 3-4 minutes on each side until golden brown (it'll be raw inside still).
- Spread about 1 ½ cups of marinara to thickly coat the bottom of a 9x13 casserole dish. Arrange the chicken cutlets on top of the tomato sauce in the baking dish.
- Spoon 2 Tbsp marinara sauce over each of the cutlets. Sprinkle the tops with sliced basil. Then sprinkle each chicken cutlet with the Mozzarella cheese & remaining Parmesan.
- Bake in the oven at 425°F for 10 to 15 minutes, or until the mozzarella begins to brown.
- Serve with pasta and the remaining sauce.
Notes
- Panko breadcrumbs make the chicken nice and crispy, in a pinch you can use fine, but it won't have the same texture.
- Don't over fry the chicken or it can become dry. The breading should be golden brown, but the chicken will finish cooking through in the oven.
- Make sure that your chicken is fully cooked through by using an instant read thermometer. It should register at 165F.
Nutrition Information
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Calories
576kcal
(29%)
Carbohydrates
29g
(10%)
Protein
50g
(100%)
Fat
29g
(45%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
204mg
(68%)
Sodium
2064mg
(86%)
Potassium
1108mg
(32%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
1395IU
(28%)
Vitamin C
13mg
(14%)
Calcium
566mg
(57%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 576 kcal
% Daily Value*
| Calories | 576kcal | 29% |
| Carbohydrates | 29g | 10% |
| Protein | 50g | 100% |
| Fat | 29g | 45% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 204mg | 68% |
| Sodium | 2064mg | 86% |
| Potassium | 1108mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1395IU | 28% |
| Vitamin C | 13mg | 14% |
| Calcium | 566mg | 57% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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