Chicken Parmigiana

206 Reviews
98% would make this recipe again

Chicken breasts sautéed and covered with a tomato sauce.

Most people think of this recipe as quintessential Italian, but they would be hard pressed to find such a dish in Italy. I ate my first «chicken parmesan» during my first trip to North America. Since then I have developed my own version, which I am happy to share with you.

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Preparation : 15 min Cooking : 20 min
380 calories/serving

Ingredients

2 chicken breasts, boneless, skinless, cut into thin cutlets 600 g
2 eggs size large
3 tbsp Parmesan cheese, grated 9 g
3 tbsp bread crumbs 24 g
1 2/3 cup My Mother's Tomato Sauce 420 mL
6 bocconcini / fresh mozzarella 340 g
1/4 cup canola oil 65 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
plastic wrap, to flatten the cutlets

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.

Method

  1. Spread the tomato sauce into the bottom of a baking dish.
  2. Slice each breast horizontally into thin cutlets. Flatten the cutlets between 2 plastic films and tenderize them, using a meat pounder or a rolling pin.
  3. Prepare 2 shallow dishes for the egg and coating mixture: beat the egg in one, combine bread crumbs and grated Parmesan in the other. Dip one chicken cutlet at the time in the egg, let the excess egg drip off before coating the cutlet with the bread crumbs mixture. Turn the cutlets to coat both sides.
  4. Heat the oil in a skillet on medium heat. Sauté the chicken cutlets 3-4 min on each side, until golden. Add salt and pepper to taste. Transfer to the baking dish, placing them side by side on top of the tomato sauce. Top each cutlet with a thin slice of mozzarella.
  5. Preheat the broiler. Broil the cutlets about 10 cm from the heat source 6-8 min, until the cheese is melted and lightly browned in spots.
  6. Serve on the warmed plates.

Observations

The chicken cutlets can be frozen right after having been covered with the mozzarella slices and tomato sauce, and then individually wrapped. They can be broiled 15 min, taken directly from the freezer.

Nutrition Facts Table

per 1 serving (160 g)

Amount

% Daily Value

Calories

380

Fat

24 g

37 %

Saturated 10 g
+ Trans 0.6 g

53 %

Cholesterol

150 mg

Sodium

310 mg

13 %

Carbohydrate

6 g

2 %

Fibre

1 g

3 %

Sugars

2 g

Net Carbs

5 g

Protein

35 g

Vitamin A

30 %

Vitamin C

10 %

Calcium

20 %

Iron

12 %
More info

Claims

This recipe is :
Diet-related health claims  :
Bone-healthy
Free  :
Added Sugar
Excellent source of  :
Niacin, Phosphorus, Vitamin A, Vitamin B6
Good source of  :
Calcium, Pantothenic Acid, Vitamin B12, Vitamin E
Source of  :
Folacin, Iron, Magnesium, Manganese, Omega-3, Potassium, Selenium, Vitamin B1, Vitamin B2, Vitamin D, Vitamin K, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables ½
Meat and Alternatives 4 ½
Fats 4
More info
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Reviews

206 Reviews (197 with rating only) 98% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

Excellent taste and texture! No leftovers for sure. Hint: Using partially thawed chicken breasts allows for very thinly sliced cutlets. A definite addition to our recipe favorites.

Useful 1
Anonyme
october 20, 2021 | I would make this recipe again

I suggest making double the sauce in order to be able to have extra if you or your guests wish to add some to their plates.

Useful 1
january 27, 2014 | I would make this recipe again

This recipe is so simple! If you are already familiar with making chicken cutlets or chicken fingers from scratch then this dish will be a breeze. I opted to use a prepared pasta sauce to make the preparation quicker. By making thin cutlets out of the chicken breasts I was able to get at least three servings of the recipe. I see this recipe being very adaptable to use other meats such as veal or eggplant if you prefer a vegetarian option.

Useful 1

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