Chicken Parmesan

  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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

  1. 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.
  2. 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.
  3. 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.

Lighter Chicken Parmesan

Parmesan Chicken

Classic Chicken Parmesan

Chicken Parmesan