Chicken Parmesan

Chicken Parmesan
Anna Williams
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preparation
25
minutes
cooking
30
minutes
Serves 4

Ingredients

6
tablespoons
canola oil
1
pound
chicken cutlets (about 4), 1/4-inch thick
kosher salt and pepper
1/2
cup
all-purpose flour
2
eggs, beaten
1
cup
bread crumbs
1
cup
jarred marinara sauce, warmed
1
cup
(3 ounces) grated Parmesan
garlic bread (optional)

Directions

  1. Heat broiler. Heat 3 tablespoons of the oil in a large skillet over medium heat.
  2. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Dredge in the flour, then in the eggs (letting any excess drip off), then in the bread crumbs.
  3. Working in two batches (using the remaining 3 tablespoons oil for the second batch), cook the chicken until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate.
  4. Cut the cutlets in half crosswise. Place 4 halves on a baking sheet, spoon half the sauce over them, top with the remaining cutlets and sauce, and sprinkle with Parmesan.
  5. Broil until the cheese melts, about 2 minutes. Divide among plates. Serve with the garlic bread (if desired).
Sara Quessenberry

Nutritional Information

  • Per Serving
  • Calories From Fat 343
  • Fat 39 g
  • Sat Fat 7 g
  • Cholesterol 188 mg
  • Sodium 1,215 mg
  • Protein 44 g
  • Carbohydrate 34 g
  • Sugar 3 g
  • Fiber 2 g
  • Iron 3 mg
  • Calcium 467 mg
What does this mean? See Nutrition 101.

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