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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Skillet Chicken Parmesan Recipe

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This recipe for Skillet Chicken Parmesan is from Five Generations of Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ cup panko breadcrumbs, preferably whole wheat
4 chicken breast cutlets (4 oz each, about ½ inch thick) trimmed
4 tbsp extra-virgin olive oil, divided
¼ tsp kosher salt
¼ tsp ground pepper
1 tbsp sliced garlic
2 cups no-salt added tomato sauce
2 tsp sugar
1 cup torn fresh basil, divided
¾ cup shredded part-skim mozzarella cheese
¼ cup grated Parmesan cheese
Directions:
Directions:
Position rack in middle of oven and preheat broiler to high. Place panko in a shallow dish and dredge cutlets in it, pressing gently to fully coat. Heat 1½ tbsp oil in a large cast-iron skillet over medium-high heat. Add half the cutlets and cook until crispy, 3-4 minutes per side. Transfer to a plate. Repeat with 1½ tbsp oil and the remaining cutlets. Season with salt and pepper.

Add the remaining 1 tbsp of oil and garlic to the pan; cook, stirring often, until softened and fragrant, about 1 minute. Stir in tomato sauce and sugar and bring to a boil over medium-high. Reduce heat to medium-low and simmer, stirring occasionally until slightly thickened, about 5 minutes

Nestle the cutlets into the sauce in the pan. Top with ½ cup basil, mozzarella and Parmesan. Transfer the pan to the oven. Broil until the cheese is bubbling, 2-3 minutes. Let cool for 3 minutes before serving and top with the remaining basil.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
If you cannot find cutlets, use boneless chicken breasts sliced horizontally, into two thin pieces.

 

 

 

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