Quick Chicken Parmesan

Quick Chicken Parmesan
Photo by Scott Phillips


  • ¼ cup packed fresh basil, chopped (½ oz.)
  • Nonstick cooking spray
  • 5 Tbs. olive oil
  • Kosher salt
  • One 14.5-oz. can crushed tomatoes (preferably Muir Glen fire-roasted crushed tomatoes)
  • Freshly ground black pepper
  • 2-¼ oz. (½ cup) unbleached all-purpose flour
  • + 7 more ingredients
    • 2 medium cloves garlic, finely chopped
    • 1-½ cups panko breadcrumbs
    • 1 small yellow onion, chopped
    • 4 oz. fresh mozzarella, thinly sliced
    • 4 thin-sliced boneless, skinless chicken breast cutlets (about 14 oz.)
    • 2 large eggs
    • ¼ cup freshly grated Parmigiano-Reggiano (use the small holes on a box grater)

Position a rack in the center of the oven and heat the oven to 425°F. Line a large rimmed baking sheet with foil and lightly coat the foil with nonstick cooking spray. Mix the flour and 1/4 tsp. pepper in a wide, shallow dish. In a second wide, shallow dish, lightly beat the eggs with 1 Tbs. wat...

View full recipe at Fine Cooking


Variations on Quick Chicken Parmesan

  • Quick Chicken Parmesan
    • 1 cup finely shredded Parmesan cheese
    • 4 skinless, boneless chicken breasts (about 5 ounces each)
    • 1/8 teaspoon salt
    • +14 other ingredients

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