If you can't find cutlets for this easy chicken Parmesan recipe at your supermarket, place a boneless, skinless breast flat on a cutting board, hold it steady with your palm and, using a sharp knife, slice the breast horizontally into two thin pieces.

Adam Dolge
Source: EatingWell Magazine, January/February 2019
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Ingredients

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Directions

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  • Position rack in middle of oven; preheat broiler to high.

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  • Place panko in a shallow dish and dredge cutlets in it, pressing gently to fully coat.

  • Heat 1 1/2 tablespoons oil in a large cast-iron skillet over medium-high heat; add half the cutlets and cook until crispy, 3 to 4 minutes per side. Transfer to a plate. Repeat with 1 1/2 tablespoons oil and the remaining cutlets. Season with salt and pepper.

  • Add the remaining 1 tablespoon oil and garlic to the pan; cook, stirring often, until softened and fragrant, about 1 minute. Stir in tomato sauce and sugar and bring to a boil over medium-high. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 5 minutes.

  • Nestle the cutlets into the sauce in the pan. Top with 1/2 cup basil, mozzarella and Parmesan. Transfer the pan to the oven.

  • Broil until the cheese is bubbling, 2 to 3 minutes. Let cool for 3 minutes before serving. Top with the remaining basil.

Nutrition Facts

409.6 calories; protein 32.8g 66% DV; carbohydrates 18.6g 6% DV; exchange other carbs 1; dietary fiber 3.1g 12% DV; sugars 7.2g; fat 22.9g 35% DV; saturated fat 5.9g 30% DV; cholesterol 80.5mg 27% DV; vitamin a iu 1332.8IU 27% DV; vitamin c 11.1mg 19% DV; folate 27.3mcg 7% DV; calcium 241.8mg 24% DV; iron 2.8mg 15% DV; magnesium 54.7mg 20% DV; potassium 643.1mg 18% DV; sodium 431.7mg 17% DV; added sugar 2g.

Reviews (4)

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4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
03/12/2019
Super yummy! I m still mastering a cast iron skillet so only issues I had was in getting the chicken cooked correctly without blackening the bread crumbs. Read More
Rating: 5 stars
02/09/2019
I thought this was delicious! So did my husband and my 3 year old! The only thing I did different was to add a little salt and pepper to the chicken prior to dredging in the panko. The panko stayed crispy and the sauce was delicious! So simple to make! I made with zucchini noodles (and spaghetti for my son). We will certainly my be making this again! Read More
Rating: 5 stars
01/18/2019
This was so easy to make. We did leave the sugar out as we don't do anything with added sugar. Served this over pasta and add a salad and garlic bread. Perfect for when you have guests over and want to impress. Read More
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Rating: 1 stars
01/17/2019
The Panko fell off the chicken and the bits burned in the skillet I needed to keep adding olive oil so I used 1/4 cup of it in the end. Too much basil making my sauce overpowering it flavor. I suggest garlic should have been minced. When I mixed in the sauce all the blackened bits mixed in the sauce. It was a lot of trouble for an underwhelming dish. I will not make this again. I ll stick to my bread crumb covered cutlets dipped in white wine first bake cutlets in the oven where only a spritz of oil is needed for 15 minutes. I use my own sauce made with peeled tomatoes and 1 tsp crushed garlic and a tbs chopped basil and a sprinkle of salt and peppersimmer for 25 min.. Then continue with constructing the recipe this takes less time Read More