| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Cook: | 1 hr |
| Yield: | 4 to 6 servings |
| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Cook: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 4 large eggs
- Salt and freshly ground black pepper
- About 3 cups good quality bread crumbs, seasoned or plain
- 2 pounds boneless, skinless chicken breasts, halved
- 1/4 cup olive oil
- 7 cups tomato sauce, store bought
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/3 cup minced fresh flat-leaf parsley, optional, for garnish
- Accompaniments: Cooked linguine and Sauteed broccoli rabe, recipes follow
- 1 pound linguine
- 2 tablespoons olive oil
- Red pepper flakes, to taste
- 2 cloves garlic, sliced
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
- 2 pounds broccoli rabe (about 2 bunches)
- 2 tablespoons unsalted butter
- 2 cloves garlic, chopped
- Salt and freshly ground black pepper
Instructions
- Place the eggs in a bowl and whisk with salt and pepper. Place the bread crumbs on a large plate. Dip the chicken in the egg and then dredge in the bread crumbs. Re-dip in the egg a second time and then dredge in the bread crumbs again.
- In a large, heavy skillet, heat the olive oil over moderate heat. Brown the double-dipped chicken in the hot oil for 3 to 4 minutes on each side, or until golden brown. Remove the chicken and drain on paper towels. The chicken can be made up to this point a day ahead of time. Wrap the chicken in aluminum foil and refrigerate.
- Simmer the tomato sauce until hot. Preheat the oven to 350 degrees F.
- Pour about 2 cups of the sauce in the bottom of a large gratin dish or large ovenproof, glass baking dish. Place the browned chicken breasts on top of the sauce and cover with 1/2 or all of the remaining sauce. Sprinkle with the cheese and bake on the middle shelf for 15 minutes, or until the sauce and cheese are bubbling.
- Serve hot, and sprinkle with parsley, if using.
- Linguine with Olive Oil:
- In a large saucepan of boiling salted water cook the linguine for 10 minutes, or until it is al dente and drain. In a large pan, heat olive oil, add garlic slices and saute. Add red pepper flakes, to taste. Add pasta and toss. Season with salt and pepper and serve sprinkled with parsley.
- Sauteed Broccoli Rabe:
- Cook broccoli rabe in a large pot large of boiling water until just tender, about 4 minutes, and drain in a colander.
- Melt butter in same pot over moderate heat, then cook garlic, stirring, until fragrant, about 30 seconds. Add broccoli rabe, tossing gently in butter to coat, and season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1049 |
| Total Fat | 34 g |
| Saturated Fat | 9 g |
| Carbohydrates | 121 g |
| Dietary Fiber | 15 g |
| Sugar | 16 g |
| Protein | 69 g |
| Cholesterol | 253 mg |
| Sodium | 2096 mg |
| Serving Size | 1 of 6 servings |
| Calories | 1049 |
| Total Fat | 34 g |
| Saturated Fat | 9 g |
| Carbohydrates | 121 g |
| Dietary Fiber | 15 g |
| Sugar | 16 g |
| Protein | 69 g |
| Cholesterol | 253 mg |
| Sodium | 2096 mg |
Reviews
I have been making this recipe for a couple years now and I LOVE it. It’s a bit messy with the dipping but well worth it, this recipe turns out great every time!
Exceptional recipe! Recipes are like walmart stop signs; merely a suggestion, add or subtract and make it what you desire! Everyone loved this recipe.
I AM ABSOLUTELY AMAZED HOW EASY AND WONDERFUL THIS WAS TO PREPARE MY WIFE AND KIDS LOVED IT TOO ! AND THATS DOING SOMETHING THE TASTE WAS PERFECT
I made this for the first time last night when a couple of friends were over. Since 7 cups of sauce seemed a bit much, I took the recommendation of the Cook’s Note and decided to cut the sauce portions down by half. While that seemed like a good idea at the time, the sauce was completely soaked up by the breading of the chicken and the cheese just hardened onto it like little parmesan crisps on top of a thick/flavorful breading with tender chicken inside. I had made another pot of sauce to put on the chicken, but it was too late to save the parmesan part of chicken parmesan. Despite all of these hurdles/mistakes, my guests still felt that this was a easy/beginner recipe (provided that I actually followed it), I definitely think that I will cook per this recipe again (and up the amount of sauce).
Great recipe so quick to make and tastes great.
This was great. I used spaghetti sauce instead of tomato sauce and it had a lot of flavor. I added fresh basil from my herb garden. Delicious.
Chicken parmesan is one of my son’s favorite meals so I made this last night as his “going away to college” meal. It turned out great although I did prepare a spaghetti/marinara sauce rather than just a tomato sauce. I double dipped about half the chicken but it got so sloppy that I only single dipped the second half and could not tell the difference – both double and single dipped chicken pieces were crispy on the outside and juicy on the inside.
This meal turned out to be amazing, quick and very easy. The pasta had so much flavor too!
It was a great meal with a phenomenal taste. I would have preferred a little less sauce though.
Home-made bread crumbs (French bread)make this the best Chicken Parmesan myself and friends have ever had!