Easy Chicken Parmesan
Crispy Chicken Parmesan features chicken breasts, Parmesan and mozzarella cheese, jarred sauce and fettucine. It's an incredibly easy recipe that's sure to become your go-to dinner when you are craving Italian food. This dish is easy enough for any night of the week and fancy enough for Sunday dinner or when you have dinner guests.
Servings: 4 servings
Calories: 585kcal
Ingredients
- ½ cup grated Parmesan cheese
- ½ cup Italian style bread crumbs
- 1 egg
- 4 thin chicken cutlets
- olive oil
- cooking spray
- 1 jar pasta sauce 24-26 ounces
- 8 ounces fettucine or your favorite long pasta
- ¾ cup mozzarella cheese
Instructions
- Preheat the oven to 350° and spray a 9" X 13" casserole dish with cooking spray.cooking spray
- Mix the bread crumbs and grated Parmesan cheese on a plate or in a shallow dish, beat the eggs in another shallow dish. Dredge the chicken pieces into the egg and then into the bread crumb mixture to coat.½ cup grated Parmesan cheese, ½ cup Italian style bread crumbs, 1 egg, 4 thin chicken cutlets
- Add about ⅛ inch olive oil to the bottom of a frying pan. Cook the chicken over medium high heat until browned, about 3-4 minutes per side. Do this in batches if necessary so the pan isn't overcrowded. Add more olive oil if your pan becomes too dry.olive oil
- Place chicken in the prepared baking dish. Put a spoon of sauce down the center of each piece of chicken. If using fresh mozzarella top it with mozzarella cheese now and bake 20 minutes, if using pre-shredded mozzarella cook chicken 18 minutes then top with mozzarella and cook until the cheese is melted, about 2-3 minutes.¾ cup mozzarella cheese
- While the chicken is in the oven cook fettucine and warm remaining sauce in a medium saucepan over medium heat until hot, then turn down to low to keep warm until the chicken is done.1 jar pasta sauce, 8 ounces fettucine
- Serve with pasta covered with extra sauce.
Notes
I use 2 boneless skinless chicken breasts that are about 8-10 ounces each and I cut them in half to make 2 thin pieces that are about 4-5 ounces each (it took a lot of practice to be able to cut them). You can buy thin chicken but may need more than 1 piece to make a 4-ounce serving. You could also use larger pieces of chicken that have been pounded thin with a meat mallet.
The ingredients listed for this recipe will cover 4 pieces of chicken with a little left over. If you have more pieces of chicken or the chicken is larger you will most likely need more egg and bread crumb mixture.
If medium high is too hot then lower to medium heat when browning the chicken.
Nutritional information is approximate.
See tips, notes, and suggestions in the post above.
Bookmark this page to find it quickly when you are ready to make this recipe!
Did you make this recipe? We would love it if you would leave us a comment and ⭐️⭐️⭐️⭐️⭐️ review below!
Nutrition
Calories: 585kcal | Carbohydrates: 53g | Protein: 55g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 184mg | Sodium: 761mg | Potassium: 842mg | Fiber: 3g | Sugar: 2g | Vitamin A: 367IU | Vitamin C: 2mg | Calcium: 273mg | Iron: 3mg