Chicken Parmesan

Based on 133 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
onion
chicken breasts
800 ml tomatoes (canned)
2 tbsp oregano
40 g Parmesan
80 g breadcrumbs
eggs
salt
pepper
vegetable oil for frying
Parmesan for serving
Metric
Imperial

Utensils

  • cutting board
  • knife
  • large saucepan
  • cooking spoon
  • large bowl
  • cooking tongs
  • whisk
  • large frying pan
  • food mill

Nutrition per serving

Cal
634
Protein
56 g
Fat
18 g
Carb
61 g
  • Step 1/6

    Finely dice onion. Cut each chicken breast into three equal-sized pieces.
    • onion
    • chicken breasts
    • cutting board
    • knife

    Finely dice onion. Cut each chicken breast into three equal-sized pieces.

  • Step 2/6

    In a large saucepan, sauté onion in some vegetable oil over medium heat for approx. 3 – 4 min. until translucent. Add tomatoes and oregano to pan and cook for approx. 8 – 10 min. until sauce begins to thicken. Season with salt and pepper.
    • 800 ml tomatoes
    • 2 tbsp oregano
    • salt
    • pepper
    • vegetable oil for frying
    • large saucepan
    • cooking spoon

    In a large saucepan, sauté onion in some vegetable oil over medium heat for approx. 3 – 4 min. until translucent. Add tomatoes and oregano to pan and cook for approx. 8 – 10 min. until sauce begins to thicken. Season with salt and pepper.

  • Step 3/6

    In a large bowl, mix together Parmesan and breadcrumbs. Season with salt and pepper.
    • 40 g Parmesan
    • 80 g breadcrumbs
    • salt
    • pepper
    • large bowl
    • cooking spoon

    In a large bowl, mix together Parmesan and breadcrumbs. Season with salt and pepper.

  • Step 4/6

    In a separate large bowl, beat together two eggs until foamy. Using tongs, dip chicken cutlets into the egg mixture and then the breadcrumb mixture. Place on a plate and set aside.
    • eggs
    • cooking tongs
    • large bowl
    • whisk

    In a separate large bowl, beat together two eggs until foamy. Using tongs, dip chicken cutlets into the egg mixture and then the breadcrumb mixture. Place on a plate and set aside.

  • Step 5/6

    In a large frying pan, sauté chicken in some vegetable oil over medium heat for approx. 2 - 3 min. per side until golden. Set aside.
    • vegetable oil for frying
    • large frying pan

    In a large frying pan, sauté chicken in some vegetable oil over medium heat for approx. 2 - 3 min. per side until golden. Set aside.

  • Step 6/6

    Strain sauce through a food mill into a large bowl. On a plate, layer tomato sauce and chicken cutlets. Garnish with freshly shaved Parmesan, if desired. Enjoy!
    • Parmesan for serving
    • food mill
    • large bowl

    Strain sauce through a food mill into a large bowl. On a plate, layer tomato sauce and chicken cutlets. Garnish with freshly shaved Parmesan, if desired. Enjoy!