Chicken Parmesan is a classic for a reason!
Serve with pasta or on a roll.
It’s one of those everyone-should-know-how-to-make recipes.
Sally Vargas
It’s easy and comes together quickly.
In fact, it’s hard to mess up!
Tips for Making Chicken Parmesan
What Goes With Chicken Parmesan?
Sally Vargas
Serve the chicken parmesan straight up, over pasta, or in a sub roll as a sandwich.
We likeMuir Glenbrand crushed tomatoes (fire roasted or with basil), or Italian San Marzano tomatoes.
Add the onions and saute for 2 to 3 minutes.
Sally Vargas
Add the minced garlic.
Cook until fragrant, about a minute more.
Then add the crushed tomatoes, oregano, red pepper flakes, and sugar.
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Bring to a simmer; reduce the heat to maintain the simmer.
Cook, uncovered while you prepare the chicken (about 10 to 12 minutes).
Place the chicken cutlets one at a time between two layers of plastic wrap or wax paper.
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Sprinkle salt on both sides of the cutlets.
In separate shallow bowl, whisk together the eggs.
Working in batches as to not crowd the pan, place the dredged cutlets into the pan.
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Spread enough tomato sauce to thickly coat the bottom of a 9x13 casserole pan or baking dish.
Spoon tomato sauce over each of the cutlets.
Sprinkle the tops with sliced basil.
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Then lay slices of mozzarella over each cutlet and sprinkle with the remaining 1/2 cup of Parmesan cheese.
Bake in the oven at 400F for 10 to 12 minutes, or until the mozzarella begins to brown.
Simple Tip!
Sally Vargas
The internal temperature of the chicken breasts should be 165F (74C) when tested with ameat thermometer.
If necessary, bake the chicken longer to get it to that temperature.
The thinner the cutlets, the faster they will bake.
Thicker cutlets will take more time.
Serve with pasta and the remaining sauce, or in a large roll.
