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Chicken Parmigiana  

Or chicken parmesan.. It's breaded chicken cutlets with melted mozzeralla cheese, served over pasta.

Cal: 575 Fat: 31g Carbs: 27g Protein: 46g Fiber: 1g

Original recipe serves 4
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 4)

  • salt ; to taste
  • 1/2 pound spaghetti ; uncooked
  • 1 cup tomato sauce
  • 3 tablespoons olive oil
  • 1 cup bread crumbs
  • 2 egg(s) ; beaten
  • black pepper
  • 1 pound chicken ; boneless cutlets, skinless breast, pounded to about 1/2 inch think
  • 2 cups mozzarella cheese
  • oregano ; to taste
  • basil ; to taste
  • parmesan cheese ; to taste
  • In My Kitchen

  • Directions

    Preheat oven to 325 degrees F. Season breadcrumbs to taste with pepper, salt, basil and oregano. Dip chicken cutlets in beaten egg, and then in bread crumbs to coat. Heat oil in a large skillet using medium-high heat. Saute breaded chicken cutlets for about 5 minutes on each side, or until completely browned. In a baking pan, spread sauce on the bottom. Place chicken cutlets in pan. Top with mozzarella cheese, and sprinkle with oregano. Bake in oven for about 30-40 minutes or until done and cheese is completely melted. Meanwhile, cook pasta according to package directions. Divide cooked pasta among 4 serving dishes. Transfer a chicken cutlet to each serving dish, over the pasta. Sprinkle parmesan cheese over the chicken if desired.

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