Chicken Parmigiana
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 cup Panko bread crumbs1 cup grated Parmesan cheese10 chicken cutlets (tenders) - boneless - skinless2 eggs, lightly beaten1/4 cup olive oil
Combine bread crumbs and Parmesan in a shollow bowl. In a separate bowl, beat eggs slightly. Dip chicken in egg, then dredge in the bread crumb mixuture, turning to coat both sides.
Spread Easy Chunky Tomato Sauce (see recipe) or jarred marinara in bottom of broiler pan or baking dish. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Place three chicken cutlets in the skillet; cook until golden, 1 or 2 minutes on each side. Using a spatula, transfer the browned chicken cutlets to the baking dish, placing them on top of the sauce. Repeat with the remaining oil and chicken cutlets.
To ensure the chicken cooks thourghly, cover with foil and bake in oven at 350 for 20 minutes. If desired, remove foil, cover with mazzarella and bake a few more minutes to allow cheese to melt and brown slightly.
Number of Servings: 10
Recipe submitted by SparkPeople user LOVE2COOK5.
Spread Easy Chunky Tomato Sauce (see recipe) or jarred marinara in bottom of broiler pan or baking dish. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Place three chicken cutlets in the skillet; cook until golden, 1 or 2 minutes on each side. Using a spatula, transfer the browned chicken cutlets to the baking dish, placing them on top of the sauce. Repeat with the remaining oil and chicken cutlets.
To ensure the chicken cooks thourghly, cover with foil and bake in oven at 350 for 20 minutes. If desired, remove foil, cover with mazzarella and bake a few more minutes to allow cheese to melt and brown slightly.
Number of Servings: 10
Recipe submitted by SparkPeople user LOVE2COOK5.
Nutritional Info Amount Per Serving
- Calories: 230.0
- Total Fat: 10.6 g
- Cholesterol: 103.0 mg
- Sodium: 265.7 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 0.2 g
- Protein: 26.9 g
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