The Unbreaded Chicken Parmigiana
Here is my twist on this classic dish that is so delicious and takes just minutes to make. I love chicken parmigiana but sometimes when I am craving it I just don’t have the time to pound and fry the cutlets. So, I came up with this simpler and amazingly delicious version that I can have in a fraction of the time!
You will need:
- Boneless skinless chicken cutlets dried with paper towels
- Tomato sauce
- Mozzarella, room temperature
- Grated romano cheese
- Extra virgin olive oil
Directions:
- Heat your tomato sauce in a sauce pan on the stove.
- Preheat the oven to 400 degrees.
- In a baking dish, add 1 tbs of the olive oil and chicken flipping to coat with the olive oil.
- Into the oven until the chicken reaches an internal temperature of 165 degrees.
- Now place the mozzarella on the chicken and place under the broiler to melt the mozzarella.
- Remove the baking dish and allow the chicken to rest for a couple minutes. Top with the hot sauce and some grated cheese.
Tips:
I buy the family size chicken cutlet pack to save some money. I freeze a few cutlets for soup and bake the rest. This way I can make a quick lunch or dinner. This chicken parm will take just a couple minutes if the cutlets are pre baked.
– Daniel Mancini
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