Easy Chicken Parmesan Cutlets
A family classic made easy with quick cooking chicken cutlets, pasta sauce and Italian cheeses. Takes about 30 minutes. Serve with pasta noodles or zucchini noodles, a side of green vegetables or a leafy green salad.
Servings: 4
Calories: 403kcal
Equipment
- Rimmed baking sheet broiler safe
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts get two large ones if possible
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon granulated garlic or garlic powder
- ½ cup flour of choice wheat, coconut, cassava, brown rice or GF blend. They all work.
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 ½ cups homemade pasta sauce or favorite store brand
- 4 tablespoons grated Parmesan cheese
- ⅓ cup grated or shredded mozzarella or Italian blend
- 1 tablespoon fresh chopped basil, oregano or parsley optional garnish
Instructions
Set-up
- Pre-heat the broiler and place the rack on the level below the top, heat the sauce, line a baking sheet with foil.
Slice cutlets
- 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 later 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 photos in post). Be careful about starting your knife in the middle so the bottom piece does not come out too thin.
Season cutlets
- Season both sides of the chicken with salt, pepper and garlic. Sprinkle flour over the chicken and lightly coat both sides. Shake off excess.
Cook cutlets
- Heat a large 12" saute or fry pan over medium heat. Add olive oil and butter. When it’s bubbling and hot, add chicken cutlets, smooth 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.
Finish and serve
- Pre-heat the broiler on high and fit the rack on the second down from the top. Place cooked cutlets on a foil lined baking sheet in a single layer. Top with sauce and cheeses. Broil briefly until cheese melts. Top with fresh herbs and serve. Serve any extra sauce on the side.
Notes
My thirty minute homemade sauce (marinara sauce or spaghetti sauce) is made from things you probably have in your pantry, like canned tomatoes, tomato sauce, onion, garlic and dried herbs. I 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.
Substitutes for Mozzarella: cheeses that will melt well and grate well. Provolone is an alternative as is a young, mild white Cheddar (versus aged cheddar with a strong flavor). Try Swiss cheese or Monterey Jack, but the flavor will be a bit different than traditional Mozzarella.
For a Parmesan alternative: try Asiago cheese, Pecorino (sharper and saltier), Piave (younger than parmesan), or Grana Padano (milder than pecorino, less crumbly).
All can give you a fun twist on tradition while still making a delicious meal.
Nutrition
Calories: 403kcal | Carbohydrates: 17g | Protein: 42g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 128mg | Sodium: 1071mg | Potassium: 929mg | Fiber: 3g | Sugar: 4g | Vitamin A: 728IU | Vitamin C: 10mg | Calcium: 126mg | Iron: 2mg