Serving Size / Yield
- Tomato Sauce:
- 1 tbs Olive Oil
- 1 small Onion, chopped
- 3 Garlic Cloves, minced
- 1 28-oz jar plain pasta sauce
- 1 tbs Balsamic Vinegar
- Kosher Salt and Freshly Ground Black Pepper
- ¼ tsp Red Pepper Flakes
- ¼ C fresh Basil, chopped
- Chicken Parmesan:
- 4 thin Chicken Cutlets
- Kosher Salt
- 2 large Egg Whites
- 6 tbs Italian Breadcrumbs
- 2 tbs Parmesan Cheese, grated
- 3 tbs All-Purpose Flour
- 5 tsp Olive Oil
- ½ C Mozzarella Cheese, shredded
Begin this recipe for chicken parmesan by making your tomato sauce. Heat your olive oil in a large skillet over medium heat. Once hot, add the onion and cook for about five minutes or until lightly browned. Toss in the garlic and let cook for about one minute before pouring in the pasta sauce, vinegar, salt, and red pepper flakes. Bring the skillet to a boil and then reduce the heat and let simmer, covered, for about ten minutes. Remove the skillet from the heat and stir in your basil.
Next, prepare your chicken. Preheat your oven to 425 degrees. Prepare a 9x13-inch baking dish by lightly greasing or spraying with cooking spray. Sprinkle salt on your chicken and set aside. Beat the egg whites in a medium bowl and set aside. Toss the breadcrumbs and parmesan together in a medium bowl. In a separate bowl, pour the flour. Dip each piece of chicken into the flour followed by the egg whites and finally, the breadcrumbs.
Heat another large skillet over medium-high heat with the oil. Begin making the chicken in batches, cooking each for three to five minutes or until browned. Set the chicken cutlets side-by-side in the prepared baking dish and cover with the sauce and cheese. Bake, covered with a foil tent for about 12 to 15 minutes or until the cheese is melted and the sauce is bubbling.
Serve warm over a bed of pasta.