Best Chicken Cutlet Parmesan Recipes

Chicken Cutlet Parmesan With Tomato Sauce image

Provided by MrsJ492

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

3/4 cup seasoned bread crumbs
1/4 cup parmesan cheese, grated
1 egg, beaten
4 chicken breast halves, pounded to 1/4 inch thickness (boneless and skinless)
2 tablespoons olive oil
4 slices mozzarella cheese (or enough to cover the casserole)
2 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, crushed
28 ounces Italian-style stewed tomatoes, drained
2 tablespoons tomato paste
1 bay leaf
1/2 teaspoon sugar
1/4 teaspoon dried oregano

Steps:

Prepare the sauce first.
Heat oil over medium heat in a medium-sized saucepan.
Add onion and garlic to the saucepan and cook about 3 minutes, until soft.
Add tomatoes, tomato paste, bay leaf, sugar, and oregano and simmer until sauce reduces by half.
While the sauce is reducing, prepare the chicken breasts.
Preheat oven to 350 degrees.
Combine bread crumbs and Parmesan cheese in a plate.
Place egg in shallow bowl.
Dip chicken breasts in egg and then dredge in bread crumb mixture to coat.
Heat oil over medium heat in a large frying pan,
Add coated chicken breasts.
Cook until lightly browned, about 5 minutes per side.
Arrange chicken breasts in a single layer in an oven proof baking dish.
Pour tomato sauce over chicken.
Top with mozzarella cheese.
Bake until cheese is melted and bubbly, approximately 15 minutes.

Chicken Cutlet Parmesan image

Provided by Martha Stewart

Number Of Ingredients 10

3 large skinless, boneless chicken breasts, (about 3 pounds total), split and trimmed of fat
2 cups milk
4 cups all-purpose flour, sifted
6 large eggs, beaten
6 cups unseasoned dry breadcrumbs
Pinch of salt
4 tablespoons unsalted butter
1/2 cup extra-virgin olive oil
2 cups Mark Strausman's Tomato Sauce Mark Strausman's Tomato Sauce, warmed
1/2 pound fresh mozzarella cheese, thinly sliced

Steps:

Using a meat tenderizer or a heavy skillet, pound chicken breasts between two sheets of plastic until flat, about 1/4 inch in thickness. Place milk, flour, eggs, and breadcrumbs in separate shallow baking dishes. Season eggs with a pinch of salt. Dip each breast in the following order: milk, flour (shake off excess), eggs, and breadcrumbs (press down firmly while coating with breadcrumbs).
In a large skillet, melt butter with olive oil over medium-high heat until sizzling. Arrange chicken breasts in the pan without crowding, cooking in batches if necessary. Reduce the heat, and cook chicken until golden brown and juices run clear when poked with a sharp fork, 3 to 5 minutes per side. Remove to a baking sheet lined with paper towels; pat off excess oil.
Place 1/2 cup of the warm tomato sauce in the bottom of a 9-by-13-by-2-inch baking dish. Add 3 cooked breasts to the baking dish; cover with 1/2 cup of the tomato sauce and half of the sliced mozzarella. Repeat with the remaining chicken breasts and sauce; top with mozzarella. Transfer to broiler, and broil until the cheese is melted and golden brown, about 5 minutes. Remove from the broiler, and serve immediately.