Click the Like button to get updates directly in your Facebook feed
Follow @TheDailyMeal on Twitter
Chicken Parmigiana Recipe
Nov 11, 2011 @ 2:55 PM
Posted by
Daily Value: 42%
Servings: 3
Low-Carb
Posted by
Nutrition
Cal/Serving: 844Daily Value: 42%
Servings: 3
Low-Carb
| Fat | 55g | 85% |
| Saturated | 21g | 105% |
| Trans | 0g | 0% |
| Carbs | 24g | 8% |
| Fiber | 3g | 13% |
| Sugars | 7g | 0% |
| Protein | 62g | 125% |
| Cholesterol | 175mg | 58% |
| Sodium | 1163mg | 48% |
| Calcium | 790mg | 79% |
| Magnesium | 95mg | 24% |
| Potassium | 911mg | 26% |
| Iron | 3mg | 18% |
| Zinc | 5mg | 32% |
| Vitamin A | 2435IU | 49% |
| Vitamin C | 26mg | 44% |
| Thiamin (B1) | 0mg | 24% |
| Riboflavin (B2) | 1mg | 31% |
| Niacin (B3) | 17mg | 87% |
| Vitamin B6 | 1mg | 52% |
| Folic Acid (B9) | 61µg | 15% |
| Vitamin B12 | 3µg | 44% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 4mg | 20% |
| Vitamin K | 29µg | 36% |
| Fatty acids, total monounsaturated | 25g | 0% |
| Fatty acids, total polyunsaturated | 6g | 0% |
Have a question about the nutrition data? Let us know.
Pairs Well With
Exclusive from The Daily Meal
There are plenty of ways to gussy up a burger. But to make one that's as mouthwatering as it is...
This go-to recipe for classic barbecued ribs embraces what we refer to as our "oven-cheat...
A cold soup that can be prepared ahead of time is an ideal start to dinner on Fire Island —...
Popular Recipes
Yasmin Fahr
A cheesy, tomato sauce-covered comfort food, this recipe is best served with a side of pasta. This variation of the recipe is a little lighter than traditional chicken parmigiana but it's just as tasty (I promise).
INGREDIENTS
- 3 1/2 tablespoons olive oil
- 1 clove garlic, minced or grated with a Microplane
- Pinch of red chile flakes, plus more to taste
- One 20-ounce can whole, peeled tomatoes
- Salt and pepper, to taste
- 4 Chicken cutlets (or 2 chicken breasts sliced in half horizontally)
- Pinch of dried oregano
- One 8-ounce ball mozzarella, roughly torn
- 3/4 cup fresh grated Parmigiano-Reggiano, plus more as needed
- 1/2 cup breadcrumbs
DIRECTIONS
In a wide, straight-sided skillet over medium-high heat, add 2 tablespoons of the olive oil. When hot, add the garlic and red chile flakes and cook until just before the garlic browns, about 1 minute. Then add the tomatoes, breaking them up with a spoon. Season with salt and pepper and bring to a simmer. Cook for about 15-20 minutes, or until it's reached your desired consistency and taste.
Preheat the oven to 400 degrees.
Season the chicken cutlets with salt, pepper, and the 1 1/2 tablespoons of olive oil. In a heavy skillet or cast-iron pan, cook the chicken pieces (in batches if necessary) for about 2 minutes on each side. Then, in a baking pan, place a layer of the tomato sauce on the bottom. Add the chicken pieces, then top with a generous layer of mozzarella, Parmigiano-Reggiano, and the breadcrumbs. Spoon the remaining tomato sauce on top, and add another layer of the Parmigiano if desired.
Cook in the oven for about 10-12 minutes, until the cheese has melted and the chicken has cooked through. Serve with a side of pasta if desired.
Recipe Details
Servings: 3Total time: 30-40 minutes
Cuisine: Italian
