Easy and Delicious Chicken Parmigiana

1. 1

   If using chicken breasts halve them horizontally.

2. 2

   Heat broiler.

3. 3

   Combine breadcrumbs and Parmesan in a shallow bowl or Ziploc bag.

4. 4

   Season both sides of chicken with salt and pepper.

5. 5

   Dip chicken in the beaten egg (be sure to let it drip the excess off), then dredge in breadcrumb mixture, coating both sides.

6. 6

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

7. 7

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

8. 8

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

9. 9

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

10. 10

    Repeat with remaining oil and cutlets.

11. 11

    Top each cutlet with a slice of mozarella.

12. 12

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

13. 13

    If you go longer than 5 minutes, watch carefully so the cheese does not burn.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.