Chicken Parmigiana

1. 1

   Heat broiler.

2. 2

   Combine breadcrumbs and Parmesan in a shallow bowl.

3. 3

   Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.

4. 4

   Dip chicken in the beaten egg, then dredge in breadcrumb mixture, turning to coat both sides.

5. 5

   Spread tomato sauce onto the bottom of a 10-by-15-inch baking dish.

6. 6

   Heat 2 tablespoons oil in a large nonstick skillet over medium heat.

7. 7

   Place 4 chicken cutlets in skillet; cook until golden, 1 to 2 minutes on each side.

8. 8

   Using a spatula, transfer browned cutlets to baking dish, placing them on top of sauce.

9. 9

   Repeat with remaining oil and cutlets.

10. 10

    Top each cutlet with a slice of mozzarella.

11. 11

    Broil about 4 inches from heat source until sauce is hot and cheese is melted and lightly browned in spots, 5 to 8 minutes.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.