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Chicken Parmigiana

199 Reviews
98% would make this recipe again

Chicken breasts sautéed and covered with a tomato sauce.

Most people think of this recipe as quintessential Italian, but they would be hard pressed to find such a dish in Italy. I ate my first «chicken parmesan» during my first trip to North America. Since then I have developed my own version, which I am happy to share with you.

Preparation : 15 min Cooking : 20 min
380 calories/serving
  • Can be done in advance
  • Can be frozen
  • Easy
  • Nuts & Peanuts Free
  • Halal
  • Kid-friendly
  • Diabetes-friendly

Ingredients

2 chicken breasts, boneless, skinless, cut into thin cutlets 600 g
2 eggs size large
3 tbsp Parmesan cheese, grated 9 g
3 tbsp bread crumbs 24 g
1 2/3 cup My Mother's Tomato Sauce 420 mL
6 bocconcini / fresh mozzarella 340 g
1/4 cup canola oil 65 mL
plastic wrap, to flatten the cutlets
salt [optional]
ground pepper to taste [optional]

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.

Method

  1. Spread the tomato sauce into the bottom of a baking dish.
  2. Slice each breast horizontally into thin cutlets. Flatten the cutlets between 2 plastic films and tenderize them, using a meat pounder or a rolling pin.
  3. Prepare 2 shallow dishes for the egg and coating mixture: beat the egg in one, combine bread crumbs and grated Parmesan in the other. Dip one chicken cutlet at the time in the egg, let the excess egg drip off before coating the cutlet with the bread crumbs mixture. Turn the cutlets to coat both sides.
  4. Heat the oil in a skillet on medium heat. Sauté the chicken cutlets 3-4 min on each side, until golden. Add salt and pepper to taste. Transfer to the baking dish, placing them side by side on top of the tomato sauce. Top each cutlet with a thin slice of mozzarella.
  5. Preheat the broiler. Broil the cutlets about 10 cm from the heat source 6-8 min, until the cheese is melted and lightly browned in spots.
  6. Serve on the warmed plates.

Remarks

The chicken cutlets can be frozen right after having been covered with the mozzarella slices and tomato sauce, and then individually wrapped. They can be broiled 15 min, taken directly from the freezer.

Nutrition Facts Table

per 1 Serving (160g)

Amount

% Daily Value

Calories

380

Fat

24 g

37 %

Saturated 10 g
+ Trans 0.6 g

53 %

Cholesterol

150 mg

Sodium

310 mg

13 %

Carbohydrate

6 g

2 %

Fibre

1 g

3 %

Sugars

2 g

Protein

35 g

Vitamin A

30 %

Vitamin C

10 %

Calcium

20 %

Iron

12 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : ½ serving
Grain Products : ¼ serving
Milk and Alternatives : 1 ¼ servings
Meat and Alternatives : 1 ¼ servings

Claims

This recipe is :
Source of  :
Folacin, Iron, Magnesium, Manganese, Omega-3, Potassium, Selenium, Vitamin B1, Vitamin B2, Vitamin D, Vitamin K, Zinc
Good source of  :
Calcium, Pantothenic Acid, Vitamin B12, Vitamin E
Excellent source of  :
Niacin, Phosphorus, Vitamin A, Vitamin B6
Free  :
Added Sugar
Diet-related health claims  :
Bone-healthy

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables ½
Meat and Alternatives 4 ½
Fats 4

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Members' Reviews

199 Reviews (190 with rating only ) 98% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
erivest
august 29, 2014 | I would make this recipe again

This "My Mother's Tomato Sauce" definitely misses garlic and fresh herbs; not even dried herbes are indicated! Carots kills flavor, and celery only gives water and bitterness. Please, at least double garlic! Cooking a tomato sauce with a Presto is an aberration! It must cooked quitely, in an open dish, using needed time. It's not so long... Use preferably a basic marinara sauce : tomatoes (and a bit of tomato paste if needed), quite a bit of onion, olive oil, plenty of fresh garlic, herbs, fresh as available (basil et origano). So simple and so good! Cook onion and garlic over low heat until translucent. Add tomatoes and oil, and mix gently, from time to time, until an emulsion forms with the oil. Cook gently (mijoter) for five to ten minutes. Add herbes and cook for cinq minutes more. So simple and do good!

Useful 0
misskitty101
january 27, 2014 | I would make this recipe again

This recipe is so simple! If you are already familiar with making chicken cutlets or chicken fingers from scratch then this dish will be a breeze. I opted to use a prepared pasta sauce to make the preparation quicker. By making thin cutlets out of the chicken breasts I was able to get at least three servings of the recipe. I see this recipe being very adaptable to use other meats such as veal or eggplant if you prefer a vegetarian option.

Useful 1
janetsteph2
september 09, 2012 | I would make this recipe again

Excellent taste and texture! No leftovers for sure. Hint: Using partially thawed chicken breasts allows for very thinly sliced cutlets. A definite addition to our recipe favorites.

Useful 1
Ecstrap
august 25, 2012 | I would make this recipe again

I suggest making double the sauce in order to be able to have extra if you or your guests wish to add some to their plates.

Useful 1
orchid123lov
march 19, 2012 | I would make this recipe again

Even the kids loved it! great recipes!

Useful 0

This recipe is in the following categories

Poultry | Tomatoes | Main courses/Entrées | Source of Omega-3 | Halal | High Calcium | Diabetes-friendly | Bake | American

Top Reviews

View All Reviews
misskitty101
january 27, 2014 | I would make this recipe again

This recipe is so simple! If you are already familiar with making chicken cutlets or chicken fingers from scratch then this dish will be a breeze. I opted to use a prepared pasta sauce to make the preparation quicker. By making thin cutlets out of the chicken breasts I was able to get at least three servings of the recipe. I see this recipe being very adaptable to use other meats such as veal or eggplant if you prefer a vegetarian option.

Useful 1
janetsteph2
september 09, 2012 | I would make this recipe again

Excellent taste and texture! No leftovers for sure. Hint: Using partially thawed chicken breasts allows for very thinly sliced cutlets. A definite addition to our recipe favorites.

Useful 1
Ecstrap
august 25, 2012 | I would make this recipe again

I suggest making double the sauce in order to be able to have extra if you or your guests wish to add some to their plates.

Useful 1