Quick Chicken Parmesan is a delicious and easy-to-make dish that combines crispy breaded chicken with tangy tomato sauce and melted cheese. To prepare this dish, start by preheating the oven and lining a baking sheet with foil coated with nonstick cooking spray.
Next, you’ll coat the chicken breast cutlets in a seasoned flour mixture, followed by beaten eggs, and finally, panko breadcrumbs for an extra crunch. Pan-fry the chicken in batches until golden brown and almost cooked through. Transfer the chicken to the baking sheet and top each piece with grated Parmigiano-Reggiano cheese and thinly sliced fresh mozzarella.
Place the baking sheet in the oven and bake until the cheese is melted and bubbly, while the chicken finishes cooking through. Meanwhile, in the same skillet, sauté chopped onions and garlic until tender and slightly caramelized. Add crushed tomatoes and simmer until the sauce thickens. Stir in fresh basil for a burst of flavor.
To serve, spoon the tomato sauce over the baked chicken parmesan and garnish with additional basil if desired. This dish pairs perfectly with pasta or a side of steamed vegetables. Quick Chicken Parmesan is a crowd-pleasing meal that can be prepared in a short amount of time, making it a great option for busy weeknights or when you’re craving a satisfying Italian-inspired dinner.
SERVES: 4
INGREDIENTS:
- Nonstick cooking spray
- 1/2 cup unbleached all-purpose flour
- Freshly ground black pepper
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- 4 thin-sliced boneless, skinless chicken breast cutlets (about 14 oz.)
- Kosher salt
- 5 Tbs. olive oil
- 1/4 cup freshly grated Parmigiano-Reggiano (use the small holes on a box grater)
- 4 oz. fresh mozzarella, thinly sliced
- 1 small yellow onion, chopped
- 2 medium cloves garlic, finely chopped
- 1 14.5-oz. can crushed tomatoes (preferably Muir Glen® fire-roasted crushed tomatoes)
- 1/4 cup packed fresh basil, chopped (1/2 oz.)
INSTRUCTIONS:
- Position a rack in the center of the oven and heat the oven to 425°F. Line a large rimmed baking sheet with foil and lightly coat the foil with nonstick cooking spray.
- Mix the flour and 1/4 tsp. pepper in a wide, shallow dish. In a second wide, shallow dish, lightly beat the eggs with 1 Tbs. water. Put the panko in a third wide, shallow dish. Season the chicken with salt and coat each piece in the flour, tapping off the excess, then the egg, and then the panko, pressing the panko to help it adhere.
- Heat 2 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat. Working in two batches, cook the chicken, flipping once, until the crumbs are golden and the chicken is almost cooked through, 1 to 2 minutes per side, adding 2 Tbs. more oil for the second batch. Transfer the chicken to the prepared baking sheet. Sprinkle the chicken with the Parmigiano and then top evenly with the mozzarella. Bake until the cheese is melted and the chicken is cooked through, 5 to 7 minutes.
- Meanwhile, wipe the skillet clean and set over medium heat. Pour in the remaining 1 Tbs. oil and then add the onion and garlic. Cook, stirring often, until the onion is tender and lightly browned, 3 to 4 minutes. Stir in the tomatoes and 1/4 tsp. salt. Simmer, stirring occasionally, until thickened, 4 to 5 minutes. Remove from the heat and stir in the basil. Season to taste with salt and pepper. Serve the sauce over the chicken.
NUTRITIONAL INFORMATION:
PER SERVING
- 480 CALORIES | 33G PROTEIN | 24G CARB | 28G TOTAL FAT | 8G SAT FAT |
16G MONO FAT | 3G POLY FAT | 160MG CHOL | 610MG SODIUM | 3G FIBER
NOTE:
- Crisp chicken cutlets are topped with two cheeses and a super-fast tomato sauce in this easy take on an Italian restaurant favorite.
