Serves 4
40 min
Chicken Parmigiana
Recipe GLPR62af5dc69e7e11
Tender breaded chicken cutlets layered with tangy spaghetti sauce and creamy melted mozzarella cheese. This classic Italian-American dish is pan-fried until golden and finished under the broiler for a bubbly, cheese-topped result.
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Ingredients
4 boneless, skinless chicken breast halves (about 1½ pounds total)
½ cup dried breadcrumbs
½ cup finely grated Parmesan cheese
Salt and freshly ground black pepper to taste
2 large eggs, lightly beaten
¼ cup olive oil
2 cups spaghetti sauce, homemade or store-bought
8 slices (¼-inch thick) fresh mozzarella cheese (6 ounces)
Directions
Preheat your broiler to high. Place each chicken breast half on a cutting board and carefully split horizontally to create 8 thin cutlets (about ¼ inch thick). Season both sides of each cutlet with salt and pepper.
In a shallow bowl, combine the breadcrumbs and finely grated Parmesan cheese. Pour the lightly beaten eggs into another shallow bowl.
Working with one cutlet at a time, dip it into the beaten egg, coating both sides well. Then place it in the breadcrumb mixture and press gently so the coating adheres to both sides. Set the breaded cutlet on a plate.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the breaded chicken cutlets in the skillet in a single layer (work in batches if needed to avoid crowding). Fry for 3–4 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a paper towel-lined plate.
Spoon a thin layer of spaghetti sauce into the bottom of an oven-safe baking dish or skillet. Arrange the fried chicken cutlets in a single layer over the sauce.
Pour the remaining spaghetti sauce evenly over the chicken cutlets. Top each piece with a slice of fresh mozzarella cheese.
Place the dish under the preheated broiler, about 4–6 inches from the heat source. Broil for 2–3 minutes, until the mozzarella is melted and bubbly and lightly browned at the edges. Serve immediately.
