Chicken Parmesan

Chicken Parmesan 30 minutes - 2 servings


2 cups Saclà Marinara Sauce
1 1/2 cups bread crumbs
1/2 tsp. garlic powder
1/4 cup freshly grated Parmesan, plus more for garnish
2 large eggs, beaten with 1 tbsp. water
1/2 cup all-purpose flour
1 1/2 lb. boneless skinless chicken cutlets
Kosher salt
Freshly ground black pepper
Vegetable oil
1 cup shredded mozzarella


  1. Preheat oven to 400º. Make chicken: Prepare breading station with three large mixing bowls: one bowl with bread crumbs, garlic powder, and Parmesan mixed with a fork; another with the egg mixture; and the third bowl with flour.
  2. Season chicken with salt and pepper, then coat each piece of chicken in flour and shake off excess. Dip chicken into egg mixture and then into bread crumb mixture; repeat steps for remaining chicken and set aside on a plate.
  3. In a deep cast-iron skillet over medium-high heat, add 1/4″ oil. When pan is hot but not smoking, add chicken. Cook until golden brown, 5 to 7 minutes, flipping halfway through. Transfer to a paper towel-lined plate to drain.
  4. Pour Saclà Marinara Sauce into a 9″-x-13″ baking dish and place chicken in sauce. Top with mozzarella and bake until cheese is melty, 10 to 12 minutes. If desired, broil until cheese is golden, 3 minutes.
  5. Garnish with parsley and serve immediately.
Recipe Creator: Matt Baugh