Chicken parmesan
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Nutrition balance score
Good
Glycemic Index
64
Moderate
Glycemic Load
19
Moderate
Nutrition per serving
Calories519.8 kcal (26%)
Total Fat24.6 g (35%)
Carbs29.4 g (11%)
Sugars5.4 g (6%)
Protein43.1 g (86%)
Sodium732.9 mg (37%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
3chicken breast
½ cupall-purpose flour
2eggs
large, beaten
2 cupspanko bread crumbs
as needed
salt
as needed
black pepper
as needed
olive oil
for frying
2 jarstomato sauce
good quality, or make your own You may need 1/2 a jar more if using a larger dish, like 9 x 13 for example
1 cupParmesan
finely grated, preferably Parmigiano-Reggiano
0.5 poundfresh mozzarella
torn into bite-sized pieces
Instructions
Step 1
Heat oven to 400 degrees. Slice breast horizontally and place resulting cutlets between two pieces of parchment paper. Using a kitchen mallet, pound meat to even ¼-inch-thick slices.
Step 2
Place flour, eggs and panko into three wide, shallow bowls. Season meat generously with salt and pepper. Dip a piece in flour, then eggs, then coat with panko. Repeat until all the meat is coated.
Step 3
Fill a large skillet with ½-inch oil. Place over medium-high heat. When oil is hot, fry cutlets in batches, turning halfway through, until golden brown, about 2 mns on each side.Transfer to a paper towel-lined plate.
Step 4
Spoon a thin layer of sauce over the bottom of a 8-by-12-inch baking pan . Sprinkle one-third of the Parmesan over sauce. Place 3 cutlets over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.
Step 5
Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving. Cut in 6 or 8 pieces depending on appetites and serve with a side of spaghetti allia oglia.
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