Lunch: Chicken Parmigiana

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 ext

Ingredients

3/4 c. plain breadcrumbs
3/4 c. grated Parmesan cheese
8 chicken cutlets
salt
Freshly ground pepper
1 large egg
2 c. jarred tomato sauce
1/4 c. olive oil
6 oz. mozzarella cheese

Instructions

Heat broiler. Combine the breadcrumbs and Parmesan in a shallow bowl. Season both sides of the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip the chicken in the beaten egg, then dredge it in the breadcrumb mixture, turning to coat both sides.
Spread the tomato sauce onto the bottom of a 10-by-15-inch baking dish. Heat 2 tablespoons of oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in the skillet and cook until golden, 1 to 2 minutes on each side. Using a spatula, transfer the browned cutlets to the baking dish, placing them on top of sauce. Repeat with the remaining oil and cutlets.
Top each cutlet with a slice of mozzarella. Broil about 4 inches from heat source until the sauce is hot and the cheese is melted and lightly browned in spots, 5 to 8 minutes. Serve immediately. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.

Share Chicken Parmigiana