Chicken Parmesan
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 698
- Total Fat
- 31 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 145 milligrams
- Sodium
- 392 milligrams
- Carbohydrates
- 59 grams
- Dietary Fiber
- 3 grams
- Protein
- 46 grams
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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.