| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| 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 |
| 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 |
Reviews
I am not a fan of sauces, but, God I could drink that stuff. Amazing taste and the time for the chicken was perfect. It is a 100000000% make again.
I LOVE this recipe!!! Everyone I have served it to also loves it, even my picky Italian in-laws!
best sauce but fry panko chicken cutlet
This was a great recipe. the only changes I would make next time would be to double the amount of sauce.
Also, I added:
– more garlic (1-2 more cloves
– garlic powder
– onion powder
– oregano
Also, I added:
– more garlic (1-2 more cloves
– garlic powder
– onion powder
– oregano
My family and I love it. It is simple, tasty, and fast. I also use fresh breadcrumbs. If I do not have fresh parsley, I use dried. I increase the amount of parmesan in the breadcrumbs and use 3 instead of 4 ounces of mozzarella. Thank you Food Network Magazine!
Great recipe! The sauce was quick and very tasty. Will definitely make again!
I thought this recipe for the chicken was great!
I would recommend using fresh breadcrumbs (not the store bought canned “italian” breadcrumbs to create a more light and fluffy coating rather than a compact layer of bready-ness.
Also, we didn’t use a large enough pan, so we had to do 2 batches of chicken. Once we started on the second batch, thats when the smoke started because the small breadcrumbs from the first batch were burning.
We used our favorite jar sauce so it worked good for us. Finally I would recommend learning how to cut your chicken into “cutlets”, we smashed down some chicken breasts because we couldn’t find cutlets at the store, it worked fine but we missed the thin chicken parm. were used to at the restaurants.
Overall- Great recipe for those learning how to make chicken parm. You can easily make alterations to meet your preferences.
I would recommend using fresh breadcrumbs (not the store bought canned “italian” breadcrumbs to create a more light and fluffy coating rather than a compact layer of bready-ness.
Also, we didn’t use a large enough pan, so we had to do 2 batches of chicken. Once we started on the second batch, thats when the smoke started because the small breadcrumbs from the first batch were burning.
We used our favorite jar sauce so it worked good for us. Finally I would recommend learning how to cut your chicken into “cutlets”, we smashed down some chicken breasts because we couldn’t find cutlets at the store, it worked fine but we missed the thin chicken parm. were used to at the restaurants.
Overall- Great recipe for those learning how to make chicken parm. You can easily make alterations to meet your preferences.
The chicken part of the recipe is tasty, the sauce is horrendous.