Side Pannel
Chicken Parmesan Recipe
Chicken Parmesan Recipe
- Recipe Submitted by Healthy Recipes on 01/22/2013
Category: Poultry, Served Hot, Quick & Easy
Ingredients List
- 1/4 cup olive oil, plus 4 tablespoons
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1/2 teaspoon basil
- 1 (28-ounce) can tomato sauce
- Pinch sugar
- Kosher salt and freshly ground black pepper
- 1 cup dried breadcrumbs
- 1 cup grated Parmesan cheese
- 8 chicken cutlets (about 1 1/2 pounds total), or 4 boneless, skinless chicken breasts, halved horizontally
- Salt and freshly ground pepper
- 1 large egg, lightly beaten
- 1 (8-ounce) ball fresh buffalo mozzarella cheese, cut into eight slices
Directions
Heat the olive oil in a sautee pan over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the basil and the tomato sauce cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.
Heat broiler. Combine breadcrumbs and Parmesan cheese in a shallow bowl. Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in the beaten egg, then dredge in breadcrumb mixture, turning to coat both sides.
Spread tomato sauce onto the bottom of a 10-by-15-inch baking dish. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in skillet; cook until golden, 1 to 2 minutes on each side. Using a spatula, transfer browned cutlets to baking dish, placing them on top of sauce. Repeat with remaining oil and cutlets.
Top each cutlet with a slice of mozzarella. Broil about 4 inches from heat source until sauce is hot and cheese is melted and lightly browned in spots, 5 to 8 minutes. Serve immediately.
Heat broiler. Combine breadcrumbs and Parmesan cheese in a shallow bowl. Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in the beaten egg, then dredge in breadcrumb mixture, turning to coat both sides.
Spread tomato sauce onto the bottom of a 10-by-15-inch baking dish. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in skillet; cook until golden, 1 to 2 minutes on each side. Using a spatula, transfer browned cutlets to baking dish, placing them on top of sauce. Repeat with remaining oil and cutlets.
Top each cutlet with a slice of mozzarella. Broil about 4 inches from heat source until sauce is hot and cheese is melted and lightly browned in spots, 5 to 8 minutes. Serve immediately.
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