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Chicken Parmigiana

Photo: Charles Schiller; Styling: Gina Provenzano


Prep time 10 mins
Cook time 15 mins
Yield Serves: 4
Quick and easy Chicken Parmigiana will be a mealtime hit with your family. All you need to make this hearty italian classic complete is a simple green salad.


  • 1/4 cup all-purpose flour, for dusting
  • 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 fresh parsley
  • 1 tablespoon finely grated Parmesan, for serving

Nutrition Information

  • calories 354
  • fat 12 g
  • satfat 4 g
  • protein 44 g
  • carbohydrate 11 g
  • fiber 2 g
  • cholesterol 103 mg
  • sodium 674 mg

How to Make It

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

  2. Warm half of oil in a large nonstick skillet over medium-high heat. Add half of chicken; cook for 4 minutes, turning once, then transfer to a plate. Repeat with remaining oil and chicken.

  3. 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 medium-low. Add chicken; coat with sauce. Sprinkle mozzarella and parsley on top, cover skillet and cook until cheese has melted, about 5 minutes.

  4. Transfer chicken to plates, sprinkle with Parmesan and serve.