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 any tenders. Slice the chicken breasts in half horizontally. I use a thin bladed, sharp knife called a carving knife, a nice addition to your knife collection. Season the chicken with salt, pepper and granulated garlic.
Tip – season the chicken, not the flour, for better control over your seasoning.
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.
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.
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.
Easy Chicken Parmesan
- 1 1/2 pounds (about 3/4 kilo) boneless, skinless chicken breast
- Salt, pepper and granulated garlic
- 3/4 cup coconut flour or white whole wheat flour
- 2 tablespoons olive oil, coconut butter, dairy butter (or combination)
- 1 1/2 cups homemade pasta sauce (see recipe here) or jarred sauce
- 4-6 tablespoons grated Parmesan cheese
- 2 tablespoons fresh chopped oregano or parsley
- Place the chicken breasts flat on your cutting surface with the rounded, smooth side facing up. Trim any tenders and set aside to cook with the cutlets or freeze for laster use. Place the palm of your hand on the chicken breast. Slice the chicken breasts into equal halves horizontally, keeping your knife parallel to the cutting board (see photo).
- Season both sides of the chicken with salt, pepper and granulated garlic. Sprinkle flour over the chicken and lightly coat both sides. Shake off excess.
- Heat a large saute or fry pan over medium heat. Add olive oil or oil/butter combination. When it’s bubbling and hot, add chicken cutlets, nicer side down first. Allow the cutlets to cook until they are golden. You can tell when they are almost ready to turn as the edges start to get white. Turn the cutlets and cook another minute or two, depending on how thick the cutlets are. When done, they will feel firm to the touch but still give just a little.
- Pre-heat the broiler on high. Place cooked cutlets on a foil lined baking sheet in s single layer. Top with sauce and cheese. Broil briefly until cheese melts. Top wtih fresh herbs and serve.
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