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Grilled Chicken Cutlet Parmigiana Recipe

Grilled Chicken Cutlet Parmigiana

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (178)

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Average Rating:

Total Reviews: 178

Showing 161-170 of 178

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  • on March 15, 2005

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    My husband made this for us and it was so amazing! I can't wait to have friends over and make it for them!
    Rachel Ray Rocks!

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  • on March 15, 2005

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    Everyone loved this! I used dried basil and it was still good. I know I'll make this again.

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  • on March 14, 2005

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    I knew when I saw this show that I HAD to make this meal. It was absolutely wonderful!! It's not as spicy as I thought it would be. Don't skimp on the smoked mozz, it's the best! Double the sauce if you want to serve with pasta or like extra. =

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  • on March 14, 2005

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    This was very good. The only thing I would do differently is to drain the tomatoes before adding them in. There seems to be a lot of water in the final dish and it was tough to scoop the chicken up. Besides that, everything was great. The breading that is normally on chicken parm wasn't missed. The cheese melted beautifully and even my son (who is a very picky eater asked for seconds.

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  • on March 14, 2005

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    simple to prepare. quick and easy.

    taste like you spent all day in the kitchen

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  • on March 13, 2005

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    I substituted smoked gouda for smoked mozzarella (availability and it was scrumptious! I'm sure I would have liked it even better with the smoked mozz. This is great as a sandwich the next day as well.

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  • on March 13, 2005

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    This recipe was easy to follow but I like my Chicken Parnigiana with an outer breading on the chicken. It was a very good sauce.

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  • on March 11, 2005

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    This recipe was so easy! I couldn't get over the burst of flavor from all the ingredients. I took my left overs to work and everyone raved about it!

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  • on March 11, 2005

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    Juicy and errupting with flavors .... the smoked mozzarella was the key.

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  • on March 11, 2005

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    I loved the simplicity of this dish. It was quick, easy, and very flavorful.

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