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Chicken Parmigiana

10 Reviews
100% 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 : 10 min Cooking : 20 min
370 calories/serving
  • Can be done in advance
  • Can be frozen
  • Easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kid-friendly
  • Diabetes-friendly

Ingredients

1 chicken breasts, boneless, skinless, cut into thin cutlets 300 g
1 eggs size large
1 1/2 tbsp Parmesan cheese, grated 5 g
1 1/2 tbsp cornstarch 12 g
3/4 cup My Mother's Tomato Sauce 190 mL
3 bocconcini / fresh mozzarella 170 g
2 tbsp canola oil 30 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 3 shallow dishes: put the cornstarch in the first one, beat the egg in the next one, put the grated Parmesan in the last one. Coat one chicken cutlet at the time in the cornstarch, then dip it in the egg, let the excess egg drip off before coating the cutlet with the grated Parmesan. 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

370

Fat

23 g

36 %

Saturated 9.8 g
+ Trans 0.6 g

52 %

Cholesterol

150 mg

Sodium

270 mg

11 %

Carbohydrate

7 g

2 %

Fibre

1 g

2 %

Sugars

2 g

Protein

35 g

Vitamin A

28 %

Vitamin C

9 %

Calcium

19 %

Iron

10 %

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, 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

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

10 Reviews (7 with rating only ) 100% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
adzioba
may 29, 2013 | I would make this recipe again

Amazing! This was simple to make and we loved it.

Useful 0
slightlywoman
march 17, 2012 | I would make this recipe again

If you are allergic to eggs, use Soy Milk to dip the chicken in. Also, Daiya Mozarella is a good substitute for cheese. Here is a good Mock Vegan Parmesan Cheese Recipe, or Rice Bread crumbs works well too. Recipe: Mock Parmesan Cheese This is a terrific vegan parmesan "cheese" made from nutritional yeast and toasted sesame seeds. Yield ½ c Time 5 minutes Tools blender or food processor small container with lid Ingredients ¼ c nutritional yeast flakes ¼ c sesame seeds, toasted ¼ t salt Directions Blend ingredients until completely ground and use as you would parmesan cheese.

Useful 1
Ronaldenney
may 13, 2010 | I would make this recipe again

Very nice dish even though I took some short cuts. Rather than take the time to flatten the filets, I butterflied them. Rather than make the tomato sauce from scratch, I used tomato sauce in a jar. Forgot to salt and pepper them at the end. All this in a rush to get them on the table for a week-night supper. Regardless, I would gladly do them again!

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
slightlywoman
march 17, 2012 | I would make this recipe again

If you are allergic to eggs, use Soy Milk to dip the chicken in. Also, Daiya Mozarella is a good substitute for cheese. Here is a good Mock Vegan Parmesan Cheese Recipe, or Rice Bread crumbs works well too. Recipe: Mock Parmesan Cheese This is a terrific vegan parmesan "cheese" made from nutritional yeast and toasted sesame seeds. Yield ½ c Time 5 minutes Tools blender or food processor small container with lid Ingredients ¼ c nutritional yeast flakes ¼ c sesame seeds, toasted ¼ t salt Directions Blend ingredients until completely ground and use as you would parmesan cheese.

Useful 1
adzioba
may 29, 2013 | I would make this recipe again

Amazing! This was simple to make and we loved it.

Useful 0
Ronaldenney
may 13, 2010 | I would make this recipe again

Very nice dish even though I took some short cuts. Rather than take the time to flatten the filets, I butterflied them. Rather than make the tomato sauce from scratch, I used tomato sauce in a jar. Forgot to salt and pepper them at the end. All this in a rush to get them on the table for a week-night supper. Regardless, I would gladly do them again!

Useful 0