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. 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

410 calories; 22.9 g total fat; 5.9 g saturated fat; 81 mg cholesterol; 432 mg sodium. 643 mg potassium; 18.6 g carbohydrates; 3.1 g fiber; 7 g sugar; 32.8 g protein; 1333 IU vitamin a iu; 11 mg vitamin c; 27 mcg folate; 242 mg calcium; 3 mg iron; 55 mg magnesium; 2 g added sugar;

Reviews (4)

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4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 1