Try this Chicken Parmigiana recipe, or contribute your own.
Suggest a better descriptionFor sauce, in a medium saucepan cook onion and garlic in hot butter over medium heat until tender. Carefully stir in the undersigned tomatoes, sugar, salt, pepper. Bring to boil; reduce heat. Summer, uncovered about 10 minutes. Stir in basil. Set aside; keep warm.
Meanwhile, place each chicken breast half between two pieces of plastic wrap. Using flat side of a meat mallet, pound chicken lightly. About 1/4 inch thick. Remove plastic.
In a shallow dish stir together breadcrumbs, 3 tablespoons of the Parmesan cheese and the oregano. In a second dish stir together the egg and milk. Dip chicken in egg mixture, then in breadcrumb mixture to coat.
In a large skillet cook chicken in hot oil over medium heat for 2-3 minutes per side or until golden. Transfer chicken to a serving platter.
Spoon sauce over chicken. Top with mozzarella cheese and remaining 1 tablespoon of Parmesan cheese. Let stand two minutes or until cheese melts.
Creamy tomato: slowly ass 3 tablespoons of whipping cream to the sauce.
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Serving Size: 1 Serving (1001g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1206 | ||
Calories from Fat: 214 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.8g | 32 % | |
Saturated Fat 10.1g | 51 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 624.5mg | 192 % | |
Sodium 887.3mg | 31 % | |
Potassium 2484.8mg | 65 % | |
Total Carbohydrate 8.6g | 3 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 8g | ||
Protein 224.4g | 321 % | |
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: 1206
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