Chicken Parmigiana


  • 1-1 1/2 lbs. boneless, skinless chicken breasts
  • Salt
  • Pepper
  • 3/4 cup all purpose flour
  • 2 eggs
  • 1 tbsp. water
  • 3/4 cup seasoned bread crumbs
  • Olive Oil
  • 2 cups marinara sauce (homemade or store bought)
  • Mozzarella cheese, shredded
  • Parmesan cheese, grated

Preheat oven to 400 degrees F.

Pound cutlets until 1/4 inch thick. Sprinkle both sides with salt and pepper.

Mix flour, 1/2 tsp. salt and 1/4 tsp. pepper in shallow plate. In separate plate, whisk eggs and water. Put breadcrumbs in a separate plate. Dip each cutlet in flour, then egg mixture, then breadcrumbs, allowing excess to drip off in between each plate.

Heat 1 tbsp. olive oil over medium-low heat. Cook breats on each side until brown, about 2 minutes per side.

Meanwhile, heat the marinara sauce until hot. Generously spray a 9x13 pan. Coat the bottom of the pan with marinara sauce. Lay the chicken pieces on top and cover each piece with more marinara sauce.  Top with shredded mozzarella cheese and a sprinkle of Parmesan cheese. 

Cook in the oven for 5-7 minutes until chicken is cooked all the way through and cheese is melted. Serve hot with spaghetti.
by The Savvy Kitchen