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Classic Chicken Parmigiana

(8 Votes)
SERVES
6
COOK TIME
20 Min

Our Classic Chicken Parmigiana is an easy version of an all-time Italian favorite. It's perfect for dinner, served up with some pasta and sauce, and it's great filling crusty Italian bread for an unbeatable sandwich, too.

What You'll Need

  • 2 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups Italian-flavored bread crumbs
  • 6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds total), pounded to ¼-inch thickness
  • 1/2 cup olive oil
  • 1 1/2 cups spaghetti sauce, warmed
  • 2 cups (8 ounces) shredded mozzarella cheese

What to Do

  1. Preheat oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray.
     
  2. In a shallow dish, beat together eggs, salt, and pepper. Place bread crumbs in another shallow dish. Dip each chicken breast into egg mixture then into bread crumbs, coating completely; set aside.
     
  3. Meanwhile, in a large skillet, heat oil over medium-high heat until hot but not smoking. Brown chicken breasts two at a time 2 to 3 minutes per side. Drain on paper towels.
     
  4. Place browned chicken on prepared baking sheet and spread spaghetti sauce evenly over each piece of chicken. Sprinkle with cheese and bake 3 to 5 minutes, or until heated through and cheese is melted.

Notes

  • Add fresh Italian bread, a salad, and some spaghetti marinara and you'll have yourself a perfect Italian dinner.
     
  • For easy Italian recipes you will make again and again, we've compiled this collection of 35 No-Fail Italian Favorites, Plus 7 Classic Sauces you can make at home!

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 575
  • Calories from Fat 306
  • Total Fat 34g 52 %
  • Saturated Fat 9.7g 48 %
  • Trans Fat 0.0g 0 %
  • Protein 40g 80 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 171mg 57 %
  • Sodium 1,206mg 50 %
  • Total Carbohydrates 26g 9 %
  • Dietary Fiber 1.0g 4 %
  • Sugars 5.1g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Wonderful,,,, but I prefer boneless skinless thighs.

I have tried this and my family loved it.

My husband was so elated when he ate thisbcause it brought back memories when we where married this was what we had at ower reception, My daughter love it too.

Couldn't you just use chicken breast cutlets?

I love lots of your recipes, but I am a bit skeptical about the chicken in the classic chicken parmigiana. Can it really be thoroughly cooked that quickly?

The operative words regarding the chicken were: pounded to 1/4 inch thick. Yes, that can cook in a totla of 7 - 11 minutes. Add additional baking time and leave the sauce and cheese off til the last 5 minutes or so, if you don't want to make the chicken that thin. But, it really is better this way!

I have made this recipe before and the chicken is always cooked. I use chicken breasts that are a little thiner .

Thank you, I just downloaded your "Let's Get Grilling" E-Book . I"ve also had the pleasure of trying some of your other receipts, like last night, we had your Burbon Pork Surloins and they were delicious. Thank you again, Clyde Leavitt Woodburn, Oegon

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