Chicken Parmesan Recipe

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Chicken Parmesan
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Ingredients
17
Count
Nutrition
673
Calories
Total time
20
Minutes
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Ingredients:

Directions:

  1. For Sauce:.
  2. In a large saucepan or Dutch oven, heat garlic and oil together over medium-high heat until garlic starts to sizzle.
  3. Stir in tomatoes, basil, oregano, sugar, a pinch of salt, and a couple of grinds of pepper; bring to a simmer.
  4. Continue to simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes.
  5. Taste sauce, adjusting salt if necessary; Cover and keep warm.
  6. Chicken Parmesan:.
  7. Bring 2 to 3 quarts of water to boil in a large soup kettle.
  8. Beat egg and a heaping 1/4 teaspoon salt in a small pie plate or other shallow dish until completely broken up.
  9. Mix bread crumbs, a heaping 1/4 teaspoon salt, and a grind or two of pepper in another small pie plate or shallow baking dish.
  10. Preheat broiler.
  11. To Prepare Chicken Breasts:.
  12. Halve breasts horizontally to form two cutlets. (Cut this way, they need little or no pounding).
  13. *If pounding or using small breasts:
  14. Pour 1/2 teaspoon vegetable oil in the center of a sheet of plastic wrap; Turn one cutlet in the oil to coat; top with a second sheet of plastic wrap and pound gently to an even 1/4-inch thickness; Repeat with remaining cutlets, adding additional oil as needed.*.
  15. Working with one at a time, dip both sides of each cutlet in the beaten egg, then in the bread crumb mixture.
  16. Set cutlets on large wire rack set over a jelly roll pan.
  17. Add 2 teaspoons salt and the spaghetti to the boiling water. Boil while cutlets sauté (next step).
  18. Heat oil over medium-high heat in a 12-inch skillet.
  19. When oil starts to shimmer, add cutlets and sauté until golden brown on each side, about 5 to 6 minutes total.
  20. Wash and dry wire rack and return to jelly roll pan.
  21. Transfer cutlets to wire rack and top each with equal portions of mozzarella and Parmesan cheeses.
  22. Place pan of cutlets 4 to 5 inches from heat source and broil until cheese melts and is spotty brown, about 3 minutes.
  23. Drain spaghetti.
  24. Transfer a chicken cutlet and a portion of spaghetti to each of 4 plates. Spoon two or three tablespoons of sauce over part of each cutlet, then sauce the spaghetti as desired.
  25. Serve immediately with extra Parmesan passed separately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 673.4 Kcal (2819 kJ)
Calories from fat 347.18 Kcal
% Daily Value*
Total Fat 38.58g 59%
Cholesterol 98.38mg 33%
Sodium 543.75mg 23%
Potassium 358.66mg 8%
Total Carbs 53.05g 18%
Sugars 3.45g 14%
Dietary Fiber 2.39g 10%
Protein 29.17g 58%
Vitamin C 1.1mg 2%
Iron 2.7mg 15%
Calcium 294.6mg 29%
Amount Per 100 g
Calories 284.51 Kcal (1191 kJ)
Calories from fat 146.68 Kcal
% Daily Value*
Total Fat 16.3g 59%
Cholesterol 41.57mg 33%
Sodium 229.73mg 23%
Potassium 151.53mg 8%
Total Carbs 22.41g 18%
Sugars 1.46g 14%
Dietary Fiber 1.01g 10%
Protein 12.33g 58%
Vitamin C 0.5mg 2%
Iron 1.1mg 15%
Calcium 124.5mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.2
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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