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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (416g) Recipe makes 4 servings |
||
| Calories 541 | ||
| Calories from Fat 282 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 31.4g | 48% | |
| Saturated Fat 9.4g | 47% | |
| Monounsaturated Fat 15.9g | ||
| Polyunsaturated Fat 4.0g | ||
| Trans Fat 0.1g | ||
| Cholesterol 127mg | 42% | |
| Sodium 1293mg | 53% | |
| Potassium 845mg | 24% | |
| Total Carbohydrate 35.3g | 11% | |
| Dietary Fiber 4.1g | 16% | |
| Sugars 14.3g | ||
| Protein 31.4g | 62% | |
Chicken Cutlet Parmesan With Tomato Sauce
By: MrsJ
Jan 22, 2008
This recipe is one of my all time favorites. I adapted it from 365 Ways To Cook Chicken. Serve with buttered spaghetti (or rice) and a tossed salad. I personally think this dish is better (and cheaper) than Parmesan Chicken in an Italian restaurant.
SERVES 4
Ingredients
- 3/4 cup seasoned bread crumbs
- 1/4 cup parmesan cheese, grated
- 1 egg, beaten
- 4 chicken breast halves, pounded to 1/4 inch thickness (boneless and skinless)
- 2 tablespoons olive oil
- 4 slices mozzarella cheese (or enough to cover the casserole)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 garlic clove, crushed
- 28 ounces Italian-style stewed tomatoes, drained
- 2 tablespoons tomato paste
- 1 bay leaf
- 1/2 teaspoon sugar
- 1/4 teaspoon dried oregano
Directions
1
Prepare the sauce first.2
Heat oil over medium heat in a medium-sized saucepan.3
Add onion and garlic to the saucepan and cook about 3 minutes, until soft.4
Add tomatoes, tomato paste, bay leaf, sugar, and oregano and simmer until sauce reduces by half.5
While the sauce is reducing, prepare the chicken breasts.6
Preheat oven to 350 degrees.7
Combine bread crumbs and Parmesan cheese in a plate.8
Place egg in shallow bowl.9
Dip chicken breasts in egg and then dredge in bread crumb mixture to coat.10
Heat oil over medium heat in a large frying pan,11
Add coated chicken breasts.12
Cook until lightly browned, about 5 minutes per side.13
Arrange chicken breasts in a single layer in an oven proof baking dish.14
Pour tomato sauce over chicken.15
Top with mozzarella cheese.16
Bake until cheese is melted and bubbly, approximately 15 minutes.
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- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: Jess4Freedom
On Nov 2, 2008
This was very good chicken parm. The sauce is similar to the one I make. I added a little more garlic, just because we love it. I loved too that we had everything on hand already. DH forgot to pound out the chicken, but it still turned out ok. Will definitely make again. Made and Reviewed for I Recommend Tag Game - Thanks 
From: Proud Veteran's wife
On Apr 15, 2008
Made for PAC Spring 08 This was really good! I just baked mine but followed everything else. It was really good and very moist. I will be making this again thanks!
From: The Flying Chef
On Mar 26, 2008
I do not even like tomatoes, I can handle sun-dried tomatoes stuffed in chicken or tomatoes in pasta, but can not eat them by themselves. This was gorgeous, I did take a gamble as I knew it would have quite a tomato flavour, but I had made another recipe by MrsJ that I really enjoyed, so I took the gamble. I am so glad I did this was wonderful. I made exactly as stated except there is only 3 in my family so I used the left over sauce to coat the pasta, topped with the chicken and sprinkled some chopped parsley and extra parmesan cheese on top. Very easy recipe tastes wonderful and the whole family gave it a big thumbs up. Loved, thanks for a great quick easy recipe that tastes wonderful.
From: Karen Elizabeth
On Sep 23, 2008
Very very good, I did use chicken fillets that were already crumbed, but another time will do it from scratch, it was just that I had them handy. I did everything else as directed, and served with MrsJs Dilled Carrots and Chutney Rice, for a delicious meal. Made for PAC Fall 2008, thanks, MrsJ!
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