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Prep Time:
20 minutes

Cook Time:
10 minutes

Servings:
4 servings

Prep Time:
20 minutes

Cook Time:
10 minutes

Servings:
4 servings

Chicken Parmesan

INGREDIENTS

Chicken Parmesan

  • 2 boneless, skinless chicken breast halves
  • 1 large egg, lightly beaten
  • 1/2 tsp. (2 mL) salt, divided
  • 1 C. (250 mL) panko (coarse) or plain bread crumbs
  • 1/4 C. (50 mL) Crisco® Pure Canola Oil
  • 3/4 C. (175 mL) shredded mozzarella cheese
  • 1/4 C. (50 mL) grated Parmesan cheese
  • 8 ounces (250 g) linguine, cooked according to package directions
  • 3 C. (750 mL) prepared marinara (tomato) sauce, heated

DIRECTIONS

  1. Cut the chicken breasts in half crosswise (horizontally) through thickest part of breast to make 4 thin cutlets (Alternatively pound chicken breasts to 1/4” (5 mm) thickness and slice each chicken breast half into 2 cutlets, for a total of 4 cutlets).
  2. Beat egg and 1/4 tsp. (1 mL) salt in a small pie plate. Mix breadcrumbs, 1/4 tsp. (1 mL) salt and a few grinds of pepper in another small pie plate. Dip both sides of each cutlet in the egg, then the bread crumb mixture.
  3. In a large skillet, heat all of oil over medium heat. Add the cutlets and sauté until golden brown on each side, 5 to 6 minutes total. (Cook pasta and heat sauce while chicken cooks).
  4. Heat broiler in oven. Transfer cutlets to wire rack over cookie sheet or jelly roll pan. Sprinkle each with mozzarella and Parmesan cheese.
  5. Broil 4″ to 5″ (10 cm to 12.5 cm) from heat source until cheese melts and begins to brown, about 2 minutes.
  6. To serve, divide pasta between 4 serving plates, top with warm marinara sauce and then chicken.