Chicken Parmigiana

Chicken Parmigiana
Staff Writer
Chicken Parmigiana

Yasmin Fahr

Chicken Parmigiana

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). 

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. 

Nutrition

Calories per serving:

136 kcal

Daily value:

7%

Servings:

3
  • Carbohydrate, by difference 13 g
  • Protein 12 g
  • Total lipid (fat) 4 g
  • Vitamin D 7 IU
  • Alanine 1 g
  • Arginine 1 g
  • Ash 1 g
  • Aspartic acid 1 g
  • Calcium, Ca 4 mg
  • Cholesterol 26 mg
  • Choline, total 28 mg
  • Fatty acids, total monounsaturated 1 g
  • Fatty acids, total polyunsaturated 1 g
  • Fatty acids, total saturated 1 g
  • Fiber, total dietary 1 g
  • Folate, total 1 µg
  • Glutamic acid 2 g
  • Isoleucine 1 g
  • Leucine 1 g
  • Lysine 1 g
  • Magnesium, Mg 14 mg
  • Niacin 4 mg
  • Phosphorus, P 141 mg
  • Potassium, K 281 mg
  • Selenium, Se 24 µg
  • Sodium, Na 304 mg
  • Sugars, total 1 g
  • Valine 1 g
  • Water 37 g
  • Zinc, Zn 1 mg
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