Easy Chicken Parmesan Recipe
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5
8 reviews
Excellent
Easy Chicken Parmesan Recipe
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A simple, affordable, family-friendly dinner with just 15 minutes of prep!
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Ingredients
- 4 chicken breast about 1 ½ lbs. total, boneless, skinless
- ½ cup all-purpose flour
- salt Kosher salt
- black pepper Kosher salt
- 2 large egg lightly beaten
- 1 teaspoon garlic salt
- 1 cup seasoned breadcrumbs Italian-style
- ½ cup Parmesan Cheese grated
- 2 tablespoons olive oil
- 2 cups marinara sauce
- 1 cup mozzarella cheese grated
- parsley chopped parsley or basil for garnish; squeeze of lemon juice; extra cheese
- basil
- lemon
- Parmesan Cheese
- pasta cooked pasta and additional sauce, optional for serving
- marinara sauce cooked pasta and additional sauce, optional for serving
Instructions
- Preheat oven to 400°F.
- If your chicken breasts are particularly thick and large, cut them in half lengthwise. Working with one chicken breast at a time, place the chicken in between two pieces of wax paper or plastic wrap. Use a meat mallet or rolling pin to pound the chicken to ¼-inch thickness. Generously season both sides of the chicken with salt and pepper. Set aside.
- Place flour in a shallow bowl and season the flour with salt and pepper. In a separate shallow bowl, combine eggs and garlic salt. In a third shallow bowl, combine breadcrumbs and Parmesan cheese.
- Working with one piece of chicken at a time, lightly coat both sides of the chicken with the flour, shaking off the excess. Dip the chicken in the egg, shake again, and then coat with the Parmesan breadcrumbs.
- In a large skillet, heat 1 tablespoon of oil over medium heat. Add 2 pieces of the chicken and cook until the coating is crispy and golden brown, about 3-4 minutes per side. Remove to a sheet pan. Repeat with the remaining 1 tablespoon of oil and 2 chicken breasts.
- Transfer the sheet pan to the oven and bake until the chicken is cooked through and an instant-read thermometer reads 165°F, about 5-7 minutes.
- Remove from the oven and spoon marinara sauce on top of each piece of chicken. Sprinkle with mozzarella and return to the oven until the cheese melts, about 2 more minutes.
Notes
- If your chicken breasts are particularly large, cut them in half lengthwise before pounding them into flat cutlets.
- For a shortcut, look for "chicken cutlets" or "thinly-sliced chicken breasts" in the meat department at your grocery store. This will allow you to skip the step of pounding the meat flat.
- When serving chicken parmesan pasta, bring the pasta cooking water to a boil early. Cook pasta according to package directions until al dente, at the same time as the chicken bakes in the oven. This avoids any extra prep time!
- Pick a high-quality store-bought marinara sauce (we like Rao's brand) or use homemade marinara.
- Garnish the finished dish with extra Parmesan cheese, fresh basil, chopped parsley, or a squeeze of fresh lemon juice.
Nutrition Information
Show Details
Serving
1chicken cutlet with sauce and cheese
Calories
418kcal
(21%)
Carbohydrates
14g
(5%)
Protein
47g
(94%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Cholesterol
127mg
(42%)
Sodium
1121mg
(47%)
Potassium
1075mg
(23%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
779IU
(16%)
Vitamin C
11mg
(12%)
Calcium
278mg
(28%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Serving | 1chicken cutlet with sauce and cheese | |
| Calories | 418kcal | 21% |
| Carbohydrates | 14g | 5% |
| Protein | 47g | 94% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 127mg | 42% |
| Sodium | 1121mg | 47% |
| Potassium | 1075mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 779IU | 16% |
| Vitamin C | 11mg | 12% |
| Calcium | 278mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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