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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


Recipe Summary

30 mins
35 mins


Ingredient Checklist


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

  • 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

3 ounces chicken, 1/2 cup sauce and about 1/2 cup cheese
410 calories; protein 32.8g; carbohydrates 18.6g; dietary fiber 3.1g; sugars 7.2g; fat 22.9g; saturated fat 5.9g; cholesterol 80.5mg; vitamin a iu 1332.8IU; vitamin c 11.1mg; folate 27.3mcg; calcium 241.8mg; iron 2.8mg; magnesium 54.7mg; potassium 643.1mg; sodium 431.7mg; added sugar 2g.

3 1/2 lean protein, 3 fat, 1 1/2 vegetable, 1/2 medium-fat protein, 1/2 starch