Chicken Parmigiana

1. 1

   Heat the broiler.

2. 2

   Combine the breadcrumbs and Parmesan in a shallow bowl.

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

   Repeat with the remaining oil and chicken cutlets.

10. 10

    Top each cutlet with a slice of mozzarella.

11. 11

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

12. 12

    Serve immediately.

13. 13

    Use shallow bowls for the egg and the coating mixture.

14. 14

    After dipping the chicken in the egg, let the excess egg drip off before coating the cutlet in the breadcrumb mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.