Chicken Parmigiana

By dette

Ingredients

• 3/4 cup plain breadcrumbs
• 3/4 cup grated parmesan cheese
• 8 chicken cutlets or 4 boneless, skinless chicken breast pieces, halved horizontally
• 1 large egg, lightly beaten
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 cups of jarred tomato sauce
• 1/4 cup olive oil
• 6 oz. mozzarella cheese, preferably fresh*, cut into eight 1/4 inch-thick slices

Details

Servings 4
Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

1.Heat the broiler. Spread the tomato sauce onto the bottom of a 10-by-15-inch backing dish (I used 9-by-13).
2.Combine the breadcrumbs and parmesan in a shallow bowl. Season both sides of the chicken with salt and pepper. Dip the chicken in the beaten egg, then dredge in the breadcrumbs mixture, turning to coat both sides.
3.Heat 2 tbsp. of oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in the skillet; cook until golden, 1 to 2 minutes per side. Transfer the browned chicken cutlets to the baking dish, placing them on top of the sauce. Repeat with remaining oil and chicken cutlets.
4.Top each cutlet with a slice of mozzarella. Broil about 4 inches from the heat source until the sauce is hot and the cheese is melted and lightly browned in spots, 5-8 minutes. Serve immediate