Chicken Parmigiana
- Serves 4
- Prep time 15 minutes
- Cook time 6 minutes
Nutrition facts
Per serving: calories 461; protein 33 g; fat 25 g; carbohydrates 26 g; fibre 2 g; iron 2 mg; calcium 316 mg; sodium 461 mg
Chicken Parmigiana
Also needed
- 80 ml (1/3 cup) flour
- 1 egg
- 45 ml (3 tbsp) canola oil
Optional
- 15 ml (1 tbsp) lemon zest
Steps
- Season the chicken cutlets with salt and pepper.
- Set out three deep plates. Put the flour in the first. Beat the egg in the second. In the third, mix the parmesan with the breadcrumbs and with the lemon zest, if desired. Cover the chicken cutlets in flour, dip them into the beaten egg and cover them with breadcrumbs.
- Heat the olive oil in a frying pan over medium heat. Brown the cutlets for 2 to 3 minutes on each side.
- Place the cutlets onto a baking sheet. Cover them with the tomato sauce and then the mozzarella.
- Brown under the broiler for 2 to 3 minutes.
Side dish idea
Mushroom Egg Noodles
Cook 250 g egg noodles al dente in a pot of boiling, salted water. Drain. In the same pot, heat 30 ml (2 tbsp) olive oil over medium heat. Cook 1 chopped onion and 10 sliced mushrooms for 2 to 3 minutes. Add 60 ml (1/4 cup) fresh basil, chopped, and the pasta. Season with salt and pepper.
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