I always judge an Italian restaurant on their Chicken Parmesan and frequently find them lacking. Usually dry and tasteless covered by a sauce to hide their sins. I’m very picky. But I really like mine. This is a modified version a CI recipe called Lighter Chicken Parmesan. It is excellent and not too hard to make at home.
It is a wonderful company recipe and I have used it several times as the evening meal before a major holiday like Thanksgiving or Christmas. Great for casual dining and conversation with wine.
Another easy 5. I love this.
You can do it. If you are a beginner, try it soon since it goes a lot better if you have done it before. I find a freshly shredded Parmesan adds a lot of taste.
This is one of my favorites and a buff up of one of my first posts with a different sauce and a few other improvements.
Feel free to substitute any marinara sauce you want but this goes well plus is simple and tasty.
Start by making a simple marinara sauce.
Chop one medium onion and over medium high heat with 1 tsp of oil cook until clearing. About 3 minutes. Add 4 cloves of crushed or minced garlic and cook one more minute.
Add one large can crushed tomatoes (28 oz), one small can tomato paste (6 oz) plus 6 oz water,1 t basal, 1 t salt and 1/2 t pepper. 1/8 t crushed red pepper optional. Let simmer over low heat until needed.
Preheat oven to 450 convection. Prep baking sheet with aluminum foil and a grate. Spray with PAM. Over medium heat with 2 t oil, brown 1 1/2 cup panko bread crumbs until brown. About 2 minutes. Remove to cool.
Prepare the chicken cutlets by rinsing and patting dry three large skinless boneless chicken breasts. Trim and then cut into cutlets.
Cook until internal temp of 160. About 20 minutes depending on thickness of chicken.
Remove from oven and top with about 2 T of your sauce and mozzarella cheese.
November 24 2013