Chicken Parmesan

Easy Chicken Parmesan

By Sally on March 28, 2014

chicken & turkey, gluten-free, the daniel plan,

4 Comments

When your schedule is hectic (and when isn’t it?) and you want a hot, comfort food dinner, here is an easy solution. Quick Chicken Parmesan. Made with golden chicken breast cutlets, pasta sauce, and Parmesan. It’s the answer to what’s for dinner. Leftovers make a great lunch.

Building Block Recipes

The beauty of basic recipes is that they work in a variety of ways, like building blocks, to create different meals. I’ve taken two of my basic recipes, the Golden Chicken Cutlets and 30 Minute Pasta Sauce and combined them to make easy Chicken Parmesan.

30 Minute Pasta Sauce

This quick pasta sauce is made from things you probably have in your pantry, like canned tomatoes, tomato sauce, onion, garlic and dried herbs. I usually make a larger batch and freeze it in small jars to thaw for a quick dinner. It works for pasta dishes and nicely for this Chicken Parmesan. Here is the recipe.

How to Cut Chicken Cutlets

To create chicken cutlets, use boneless, skinless chicken breasts. Trim off tenders. Slice the chicken breasts in half horizontally. I use a sharp, thin, flexible knife called a carving knife,. One of  my favorite knives and a useful addition to your collection. Season the chicken, not the flour, for better control over your seasoning. Use salt, pepper, and granulated garlic.

how to make chicken cutlets

Sprinkle the seasoned cutlets with coconut flour (for gluten-free) or white whole wheat flour.  Before cooking, shake off the excess flour. A light dusting gives the chicken a golden color, crisp texture, and toasty flavor. If you have not tried coconut flour, it’s a great add to your pantry and better for you than wheat flour.

chicken cutlets dusted with flour

How to Cook Chicken Cutlets

Heat a medium sauté pan or skillet over medium heat and add the oil or oil and butter mixture. Cook until the cutlets are golden brown on the first side, then turn them cook for another minute or two until they are done. When done, the cutlets will feel firm to the touch, with just a little give to them.

Chicken Parmesan

Once your cutlets are cooked and your sauce is ready, pre-heat the broiler until hot. Place cooked cutlets on a foil-lined baking sheet, top with sauce and a sprinkle of Parmesan cheese. Broil for a minute until cheese melts. Serve toped with fresh chopped herbs for garnish and color. Serve extra sauce on the side.

pasta sauce

4 Comments

Leave a Comment
Madonna/aka/Ms. Lemon | March 28, 2014 at 9:35 pm

When I clicked on your site I immediately got hungry. Chicken Parmesan has been on my to-do list. I will be checking out the coconut flour.

michelle | February 27, 2015 at 12:39 am

Very easy recipe, but i think it needs alittle more breading, but very good

Walter | March 7, 2015 at 10:47 pm

Great recipe! For a little extra depth of flavor, I melt a couple of anchovy filets in the hot oil before adding the onion. Don’t worry! The sauce won’t taste the least bit fishy. It adds a bit of salty flavor (so you can ease up on the actually salt a bit) and also gives the sauce a deep earthiness that’s just wonderful.
I keep a small bottle of anchovies in the fridge just for this use and the occasional Caesar salad. They keep forever.

Jessica | April 2, 2015 at 11:47 pm

Very good taste was delicious.

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