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.
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Preparation : 15 min Cooking : 20 min
380 calories/serving
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- Recipe
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- Reviews( 206 )
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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 | |
| 1 pinch | salt [optional] | 0.2 g | |
| ground pepper to taste [optional] | |||
| plastic wrap, to flatten the cutlets |
Before you start
Keep the serving plates warm on the stove while you're preparing the dish.
Method
- Spread the tomato sauce into the bottom of a baking dish.
- Slice each breast horizontally into thin cutlets. Flatten the cutlets between 2 plastic films and tenderize them, using a meat pounder or a rollingpin.
- 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.
- 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 thetomato sauce. Top each cutlet with a thin slice of mozzarella.
- 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.
- Serve on the warmed plates.
Observations
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 (160 g)
Amount % Daily Value |
Calories 380 |
Fat 24 g 37 % |
Saturated 10 g 53 % |
Cholesterol 150 mg |
Sodium 310 mg 13 % |
Carbohydrate 6 g 2 % |
Fibre 1 g 3 % |
Sugars 2 g |
Net Carbs 5 g |
Protein 35 g |
Vitamin A 30 % |
Vitamin C 10 % |
Calcium 20 % |
Iron 12 % |
More info
Claims
This recipe is :
- Diet-related health claims :
- Bone-healthy
- Free :
- Added Sugar
- Excellent source of :
- Niacin, Phosphorus, Vitamin A, Vitamin B6
- Good source of :
- Calcium, Pantothenic Acid, Vitamin B12, Vitamin E
- Source of :
- Folacin, Iron, Magnesium, Manganese, Omega-3, Potassium, Selenium, Vitamin B1, Vitamin B2, Vitamin D, Vitamin K, Zinc
DIABETES Exchange
| Food Group | Exchanges |
|---|---|
| Starches | 0 |
| Vegetables | ½ |
| Meat and Alternatives | 4 ½ |
| Fats | 4 |
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This recipe is in the following categories
Poultry | Tomatoes | Main courses/Entrées | Diabetes-friendly | High Calcium | Halal | Source of Omega-3 | Bake | American
Top Reviews
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Anonyme
october 20, 2021 | 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
Anonyme
october 20, 2021 | 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
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
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