Ingredients
- 4 medium/large chicken breasts (about 2 lbs)
- 1 cup flour
- 1 tsp salt
- 1/2 tsp pepper
- 3 large eggs, beaten until frothy
- 1 cup Italian style bread crumbs
- 1 cup grated parmesan cheese
- Extra light olive oil to sauté
- 1 Jar (24 oz) Ragú® Hearty Traditional Sauce
- 8 oz (2 cups) shredded mozzarella cheese
Preparation
Step 1
Trim chicken breasts of fat and slice in half length-wise so you end up with 8 equal-thickness chicken cutlets.
Note: If your chicken breasts are very large, pound your chicken between plastic wrap into 1/2″-thick cutlets.
In a shallow bowl, stir together 1 cup flour, 1 tsp salt and 1/2 tsp black pepper. In a second bowl, whisk eggs until frothy. In a third bowl, stir together 1 cup Italian bread crumbs with 1 cup parmesan cheese.
Dip both sides of each chicken cutlet into the flour, then dip in beaten eggs, letting excess egg drip off and finally dip into the cheesy breadcrumbs, pressing cutlets into breading to ensure a thick, even coating of crumbs. Set prepared cutlets aside to rest 10 min.
Heat a large non-stick or cast iron pan over medium heat and add enough olive oil to coat the bottom of the pan. Once oil is hot, add chicken in batches (don’t crowd the pan), sautéing 2 min per side or until golden brown. Don’t worry about cooking them through at this point.
Place sautéed chicken into a large casserole baking dish or a rimmed cookie sheet. Top each chicken breast with 2 full Tablespoons of Ragú® Sauce, then top with a generous amount (about 1/4 cup) of shredded mozzarella. Bake uncovered at 425˚F for 10 minutes or until cheese is melted and chicken is fully cooked through.
Notes: For a healthier Oven-only baked chicken Parmesan, the folks at Ragú® suggest completing steps 1-3, lightly coat breaded chicken breasts with cooking spray and bake chicken for 20 minutes then continue with step 5.