Chicken Parmigiana

Chicken Parmigiana
Janell Poulette, 37, New Port Richey, Fla. "This is my go-to dish when people are coming over. I got the recipe from my grandma."
Serves: 8

Cost per Serving:



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2 pounds boneless, skinless chicken breasts
1 large egg
1/4 cup whole milk
2 cups seasoned bread crumbs
Oil for frying
1 24-oz. jar tomato sauce
2 cups shredded mozzarella


Prep: 15 Minutes
Cook: 50 Minutes

1. Preheat oven to 350°F. Slice chicken breasts in half and pound to 1/4-inch thickness. Whisk egg and milk together in a small bowl. Place bread crumbs in a separate bowl. Dip chicken in egg mixture, then in bread crumbs. Place in a single layer on a baking sheet.

2. Warm 1/4-inch of oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Working in batches, cook chicken until browned on both sides, flipping once, about 4 minutes total. Remove to a paper towel-lined tray.

3. Spread 1 1/2 cups of sauce in a 9-by-13-inch baking pan. Place browned cutlets on top. Spoon remaining sauce over. Cover with foil and bake 20 minutes. Remove foil, sprinkle with cheese and bake until bubbling and cheese is slightly browned, about 15 minutes longer. Serve hot.

Created date

October 2014

Nutritional Information

Calories 359
Fat 11 g
Satfat 5 g
Protein 38 g
Carbohydrate 26 g
Fiber 2 g
Cholesterol 112 mg
Sodium 1224 mg