Chicken Cutlet Parmigiana
Here is a easy way to enjoy this Italian classic any night of the week and I include a twist on the recipe that gonna make this happen very fast and it’s so delicious! For this recipe I bake my cutlets instead of breading, frying and by doing that I can get this dish on the table easily, quickly and it’s so amazing.
You will need:
- Boneless chicken cutlets———–one per person
- Fresh mozzarella———————sliced
- Grated Pecorino Romano cheese–1 tsp per cutlet
- Tomato Sauce————————1/4 cup per cutlet
- Extra virgin olive oil——————-1 tbs
- Salt n pepper————————– to taste
Directions:
- Pre heat your oven to 400 degrees.
- Heat your sauce on the stove.
- Dry your cutlets with paper towels, brush them with the olive oil and a sprinkle of salt n pepper. Place them on a baking dish and bake until done, 15-20 min depending on thickness, flip once while cooking (you could cook them ahead of time and heat them).
- Top with mozzarella cheese and place back in the oven to melt the cheese, 2-3 min.
- Remove, plate and top with the hot tomato sauce and some grated Romano cheese!
Yes, I love the traditional breaded and fried cutlet too, but this is a great way to have chicken parm any night of the week without all the mess and fuss. I love this recipe!
– Daniel Mancini
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