Chicken Parmesan

Oxmoor House
Chicken ParmesanRecipe
Photo: Oxmoor House
To make the cooking process easy, purchase pre-pounded cutlets or ask your butcher to pound them for you.
Serves 6 (serving size: 1 chicken cutlet and 1/2 cup sauce)


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1 teaspoon dried oregano
2 garlic cloves, minced
1 (25-ounce) jar lower-sodium marinara sauce
2.25 ounces all-purpose flour (about 1/2 cup)
1 cup panko (Japanese breadcrumbs)
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
2 tablespoons water
1 large egg, beaten
6 chicken cutlets or chicken breasts pounded to 1/3-inch thickness (about 1 1/2 pounds)
5 tablespoons olive oil
Cooking spray
6 ounces part-skim mozzarella cheese, shredded (about 1 1/2 cups)
2 tablespoons sliced fresh basil


Total: 1 Hour, 10 Minutes

1. Preheat oven to 375°.

2. Combine first 3 ingredients. Place flour in a shallow bowl or dish. Place breadcrumbs and 1/4 cup cheese in a second shallow bowl or dish. Combine 2 tablespoons water and egg in a third bowl; stir with a whisk.

3. Working with 1 cutlet at a time, dredge cutlets in flour; dip in egg mixture, and dredge in breadcrumb mixture.

4. Heat a large nonstick skillet over medium-high heat. Add 2 1/2 tablespoons oil to pan; swirl to coat. Cook half of cutlets 3 minutes on each side or until golden brown. Remove cutlets from pan; keep warm. Repeat procedure with remaining oil and cutlets.

5. Pour 2/3 cup pasta sauce mixture into bottom of a 3-quart casserole coated with cooking spray. Arrange chicken cutlets in a single layer over sauce mixture; cover with remaining sauce mixture. Top with mozzarella cheese and 1/4 cup Parmesan cheese.

6. Cover and bake at 375° for 20 minutes. Uncover and bake an additional 15 minutes or until cheese melts and top is brown and bubbly around edges. Sprinkle with basil.

Created date

September 2013

Nutritional Information

Calories 428
Fat 22.3 g
Satfat 5.7 g
Monofat 11.4 g
Polyfat 4.4 g
Protein 38.7 g
Carbohydrate 16 g
Fiber 1.5 g
Cholesterol 128 mg
Iron 2.5 mg
Sodium 597 mg
Calcium 391 mg