|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 51g||66%|
|Saturated Fat 16g||80%|
|Total Carbohydrate 79g||29%|
|Dietary Fiber 6g||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe shared by reader Colleen Haass is a simple and delicious dish for a satisfying family meal. Serve moist and flavorful breaded chicken breasts with cheese and fresh tomato sauce, with a side of spaghetti, garlic bread, and a simple green salad for a wholesome weekday meal.
This famous dish invented by the Italian diaspora on the East Coast of the United States is a meal inspired by eggplant Parmesan (breaded eggplants in tomato sauce and cheese) and Cottoleta (fried breaded chicken or veal served with sauce). The resulting dish is the perfect combination of crispy breaded chicken, cheesy goodness, and tangy tomato sauce. We use jarred sauce but you can make your own if you have the time. Refer to the nutrition label on your jarred sauce and look for added sugar; try to minimize your overall intake of added sugar.
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Gather the ingredients.
Lightly grease a 9 x 13-inch baking dish. Heat the oven to 350 F.
Put the chicken breasts between sheets of plastic wrap and gently pound to about 1/2 inch in thickness. Use a rolling pin or the flat side of a meat mallet.
In a small bowl, whisk together the egg and milk.
Place the seasoned breadcrumbs in a different wide and shallow bowl.
Dip the flattened chicken breasts in the milk and egg mixture and then in the seasoned breadcrumbs, turning each piece to coat it evenly.
In a large skillet or saute pan heat 1-inch of olive oil over medium-high heat. Be careful not to burn it, as olive oil achieves the smoke point fairly fast.
Brown the chicken in the hot oil on both sides until golden brown, about 3 to 4 minutes per side.
Pour 1/3 of the pasta sauce at the bottom of the prepared baking dish. Place the fried chicken on top and use 7 mozzarella slices to cover the chicken.
Pour the remaining sauce over the chicken and cheese. Sprinkle Parmesan cheese on top and add the 1 chopped remaining mozzarella slice on top. Bake for about 25 to 30 minutes, or until bubbly.
While the chicken bakes, cook the spaghetti or linguine in boiling salted water following package directions. Drain well and toss with a little olive oil. Add sea salt if desired.
Serve the chicken with the spaghetti, bread, and a tossed green salad. Enjoy!
Gluten-Free, Egg-Free, and Dairy Free Chicken Parm
If any food allergies are present, follow these simple suggestions:
- For wheat allergies use gluten-free breadcrumbs for your chicken. Buy gluten-free pasta to accompany your chicken.
- For egg allergies, instead of eggs, use 1 cup of applesauce to coat your chicken breast and then roll into the breadcrumbs.
- For dairy allergies, use soy milk to mix with your egg, and use vegan mozzarella cheese to top the chicken.
Why Flatten the Chicken
- In order to cook the chicken quickly and evenly, you should flatten your chicken breast with a meat mallet or rolling pin, slice them horizontally to make 2 thin cutlets from each chicken breast, or ask your butcher to butterfly and slice the chicken breasts into cutlets if too big and thick.