Chicken Parmesan

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Kosher salt
  • 1/3 cup extra-virgin olive oil
  • 2 cloves garlic, smashed
  • 1 8 -ounce can tomato sauce
  • 4 leaves basil, torn, plus more for topping
  • All-purpose flour, for dredging
  • 1 large egg
  • 3/4 cup breadcrumbs
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons grated parmesan cheese
  • 4 chicken cutlets (about 4 ounces each)
  • 6 ounces angel hair pasta
  • 4 ounces mozzarella, sliced
Directions

Bring a pot of salted water to a boil. Heat 1 tablespoon olive oil in a saucepan over medium heat; add the garlic and cook 1 minute. Add the tomato sauce, basil and 1 cup water. Bring to a simmer, then reduce the heat to medium low and cook until thickened, about 12 minutes.

Meanwhile, pour some flour into a shallow bowl. Beat the egg with 1/4 cup water in another bowl. Mix the breadcrumbs, parsley and 1 tablespoon parmesan in a third bowl. Coat the chicken with the flour, then with the egg mixture and breadcrumbs. Transfer to a plate.

Preheat the broiler. Cook the pasta as the label directs; drain. Meanwhile, heat the remaining olive oil in a large ovenproof skillet over medium-high heat. Add the chicken; cook until golden, 3 minutes per side. Top with the sauce, mozzarella and the remaining 1 tablespoon parmesan. Transfer to the broiler until melted, about 2 minutes. Transfer the chicken to plates. Toss the pasta with the remaining sauce in the skillet and serve with the chicken. Top with basil.

Per serving: Calories 698; Fat 31 g (Saturated 8 g); Cholesterol 145 mg; Sodium 392 mg; Carbohydrate 59 g; Fiber 3 g; Protein 46 g

Photograph by Antonis Achilleos


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    This recipe is featured in:

    Easy Comfort Food Recipes