Chicken Cutlet Alla Parmigiana

Winter is over, but pasta is all year. Make simple and delicious Italian dishes this spring. Our classic chicken parmigiana will inspire you!

Chicken Cutlet Alla Parmigiana

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Votes: 3
Rating: 3.67
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Course

Main Dish

Cuisine

Italian

Ingredient List

Chicken

Prep Time

10 minutes

Cook Time

35 minutes

Servings

people MetricUS Imperial

Course Main Dish Cuisine Italian Ingredient List Chicken Prep Time 10 minutes Cook Time 35 minutes Servings people MetricUS Imperial

Votes: 3 Rating: 3.67 You: Rate this recipe!

Ingredients

• 3/4 cup breadcrumbs
• 1/2 cup Parmesan cheese divided
• 1 tbsp fresh parsley chopped
• 2 tsp Italian seasoning
• 1/4 tsp black pepper
• 1 lb chicken breast 1/4-inch thick
• 1/2 cup flour
• 2 eggs slightly beaten
• 2 tbsp olive oil
• 2 tbsp butter
• 1 jar Francesco Rinaldi Original Recipe Pasta Sauce
• 8 oz mozzarella cheese sliced

Instructions

1. Preheat oven to 350°F
2. In shallow dish, combine breadcrumbs, ½ Parmesan cheese, parsley, Italian seasoning & pepper. Set aside.
3. Coat each cutlet with flour; dip in beaten eggs and coat with breadcrumb/cheese mixture.
4. In large skillet, heat oil and butter over med. heat. Fry cutlets until golden, ~6-7 minutes.
5. Spread ½ cup pasta sauce in ungreased 13 x 9” baking dish. Arrange chicken over sauce. Layer with additional sauce.
6. Bake for 15-20 minutes. Remove from oven and top with sliced mozzarella and remaining Parmesan. Bake an additional 5 minutes. Serve immediately. Refrigerate leftovers.