We thought this was absolutely wonderful and so easy to make. I used the CL "Marinara Magnifica" recipe instead of a bottled sauce and used chicken cutlets, which are already pounded and tender. I also used only half the oil indicated. Browned in my cast iron skillet which then went right into the oven. We could not get over how tender and luscious this dish is, as well as being fresh and light. I was satisfied with a romaine and artichoke heart salad as my only side, but I made some angel hair pasta with chopped fresh basil for my carb-loving husband.
Oven-Fried Chicken Parmesan
Photo: Photo: Randy Mayor; Styling: Jan Gautro
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Amount per serving
- Calories: 401
- Fat: 16.9g
- Saturated fat: 6.4g
- Monounsaturated fat: 7.6g
- Polyunsaturated fat: 1.3g
- Protein: 44.4g
- Carbohydrate: 15.9g
- Fiber: 0.6g
- Cholesterol: 95mg
- Iron: 1.8mg
- Sodium: 719mg
- Calcium: 352mg
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 2 large egg whites, lightly beaten
- 3/4 cup panko (Japanese breadcrumbs)
- 4 (6-ounce) skinless, boneless chicken breast halves
- 2 tablespoons olive oil, divided
- Cooking spray
- 1/2 cup jarred tomato-basil pasta sauce
- 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
- 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
- 1. Preheat oven to 450°.
- 2. Combine first 3 ingredients in a shallow dish; place egg whites in a bowl. Place panko in a shallow dish. Dredge 1 breast half in flour mixture. Dip in egg whites; dredge in panko. Repeat procedure with remaining chicken, flour mixture, egg whites, and panko.
- 3. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 2 minutes. Add remaining 1 tablespoon oil. Turn chicken over; cook 2 minutes. Coat chicken with cooking spray; place pan in oven. Bake at 450° for 5 minutes. Turn chicken over; top each breast half with 2 tablespoons sauce, 2 tablespoons Parmigiano-Reggiano, and 3 tablespoons mozzarella. Bake 6 minutes or until chicken is done.
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