Chicken Parmigiana is a dish that contains breaded chicken covered in tomato sauce and mozzarella cheese. It is loved by many Italian-Americans and actually originated in the northeast United States from Italian immigrants! It can be made in several ways but this is more of a classic take on it!
- Servings: 2
- 4 pieces boneless skinless chicken breasts (about 1 lb.)
- 3⁄4 cup dry Italian seasoned breadcrumbs
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 egg, lightly beaten
- 3 tablespoons olive oil
- 1 1⁄4 cups spaghetti sauce, divided
- 4 ounces mozzarella cheese, grated
- 3 teaspoons grated parmesan cheese
- Spread chicken cutlet out flat between two pieces of wax paper. Pound cutlets with a mallet so that it is 1/2 inch thick.
- Combine bread crumbs, salt, and pepper in a separate bowl. In another bowl, beat eggs.
- Dip each cutlet in egg, coating lightly, then in bread crumb mixture coating lightly. Set each cutlet aside.
- Heat 3 tablespoons olive oil in a medium to a large skillet. Cook cutlets for 3-4 minutes on each side. They should become golden. Continue adding oil as you will need it for the remaining cutlets. You should add about a tablespoon at a time. While you’re doing this, preheat the oven to 350.
- Get out a baking dish and pour 1.5 cups of pasta sauce in the bottom of it. Place the cutlets in the dish and pour the rest of the sauce over the chicken. Add a combination of mozzarella and parmesan on top.
- Bake for 20 minutes and enjoy!
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