Try this Chicken Parmigiana recipe, or contribute your own.
Suggest a better descriptionSource: better home and gardens
Step 1
For sauce, in a 2-qt. saucepan melt butter over medium heat. Add onion and garlic; cook until tender. Carefully stir in the undrained tomatoes, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or to desired consistency, stirring occasionally. Stir in basil. Keep warm.
Step 2
Meanwhile, using the flat side of a meat mallet, pound each chicken breast half between two pieces of plastic wrap to 1/4-inch thickness.
Step 3
In a shallow dish stir together bread crumbs, the 3 tablespoons Parmesan cheese, and oregano. In a second bowl stir together the egg and milk. Dip chicken breast halves in egg mixture, then in crumb mixture to coat.
Step 4
In a 12-inch skillet cook chicken in hot oil over medium heat for 4 to 6 minutes, or until golden, turning onice. Transfer chicken to a serving platter.
Step 5
Spoon sauce over chicken. Top with shredded mozzarella and 1 tablespoon Parmesan cheese. Let stand about 2 minutes or until cheese melts. If desired, serve with hot cooked pasta. Makes 4 servings.
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Serving Size: 1 Serving (37g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 151 | ||
Calories from Fat: 137 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.2g | 20 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 8.9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 57.7mg | 18 % | |
Sodium 87mg | 3 % | |
Potassium 35.7mg | 1 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.9g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 151
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