Thursday, April 11, 2013

chicken parmigiana... 30 minutes

the goods:
3/4 cup plain breadcrumbs
3/4 cup grated Parmesan
4 to 6 chicken cutlets
1 large egg lightly beaten
2 cups jarred tomato sauce
1/4 cup olive oil
6 ounces mozzarella cheese, preferably fresh, cut into 1/4-inch slices

Heat the broiler. Combine the breadcrumbs and Parmesan in a shallow bowl. Season both sides of chicken with salt and pepper. Dip the chicken in the beaten egg, then dredge in the breadcrumb mixture, turning to coat both sides.
Spread the tomato sauce onto the bottom of a 10-by-15-inch baking dish. Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Working in batches, cook chicken until golden, 1 to 2 minutes per side. Using a spatula, transfer browned chicken to the baking dish, placing them on top of the sauce. Top each cutlet with a slice of mozzarella. Broil about 4 inches from the heat source until the sauce is hot and the cheese is melted and lightly browned in spots, 6 to 9 minutes. Serve immediately. 

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