Chicken breasts sautéed and covered with a tomato sauce.
Most people think of this recipe as quintessential Italian, but they would be hard pressed to find such a dish in Italy. I ate my first «chicken parmesan» during my first trip to North America. Since then I have developed my own version, which I am happy to share with you.
2 | chicken breasts, boneless, skinless, cut into thin cutlets | 600 g | |
2 | eggs size large | ||
3 tbsp | Parmesan cheese, grated | 9 g | |
3 tbsp | bread crumbs | 24 g | |
1 2/3 cup | My Mother's Tomato Sauce | 420 mL | |
6 | bocconcini / fresh mozzarella | 340 g | |
1/4 cup | canola oil | 65 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
plastic wrap, to flatten the cutlets |
Keep the serving plates warm on the stove while you're preparing the dish.
The chicken cutlets can be frozen right after having been covered with the mozzarella slices and tomato sauce, and then individually wrapped. They can be broiled 15 min, taken directly from the freezer.
per 1 serving (160 g)
Amount % Daily Value |
Calories 380 |
Fat 24 g 37 % |
Saturated
10 g
53 % |
Cholesterol 150 mg |
Sodium 310 mg 13 % |
Carbohydrate 6 g 2 % |
Fibre 1 g 3 % |
Sugars 2 g |
Net Carbs 5 g |
Protein 35 g |
Vitamin A 30 % |
Vitamin C 10 % |
Calcium 20 % |
Iron 12 % |
Food Group | Exchanges |
---|---|
Starches | 0 |
Vegetables | ½ |
Meat and Alternatives | 4 ½ |
Fats | 4 |
Excellent taste and texture! No leftovers for sure. Hint: Using partially thawed chicken breasts allows for very thinly sliced cutlets. A definite addition to our recipe favorites.
I suggest making double the sauce in order to be able to have extra if you or your guests wish to add some to their plates.
This recipe is so simple! If you are already familiar with making chicken cutlets or chicken fingers from scratch then this dish will be a breeze. I opted to use a prepared pasta sauce to make the preparation quicker. By making thin cutlets out of the chicken breasts I was able to get at least three servings of the recipe. I see this recipe being very adaptable to use other meats such as veal or eggplant if you prefer a vegetarian option.