Chicken Parmesan

  • Yield: 4 Servings


  • 1/4 cup flour, for dusting
  • none Salt and pepper
  • 1 1/3 pounds thin chicken cutlets
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/2 cup dry red or white wine
  • 1 1/2 cups tomato sauce
  • 4 ounces part-skim mozzarella, coarsely shredded
  • 2 tablespoons chopped parsley
  • 1 tablespoon finely grated Parmesan cheese, for serving


Season flour with salt and pepper in a large resealable plastic bag. Add half of chicken; shake to coat; transfer to a plate. Repeat.

Heat half of oil in a large nonstick skillet over mediumhigh heat. Add half of chicken and cook for 4 minutes, turning once; transfer to a plate. Repeat with remaining oil and chicken.

Add wine to skillet and stir with a wooden spoon, scraping up any browned bits. Cook until syrupy, 1 to 2 minutes. Add tomato sauce and reduce heat to mediumlow. Add chicken; coat with sauce. Sprinkle mozzarella and parsley on top, cover skillet and cook until cheese is melted, 5 minutes.

Transfer chicken to plates, sprinkle with Parmesan and serve.

Nutritional Information

Amount per serving
  • Calories: 354none
  • Fat: 12g
  • Saturated fat: 4g
  • Protein: 44g
  • Carbohydrate: 11g
  • Fiber: 2g
  • Cholesterol: 103mg
  • Sodium: 674mg

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Chicken Parmesan Recipe