Chicken Parmigiana

I over came my fear of the cutlet with this meal. And it was worth it. The "cutlet" is such an undefined term I never knew quite what it was. But I took my regular chicken breast and cut it in half widthwise. I hope that was right. Either way, it came out great! It also gave me this great Marinara recipe that I added to my Baked Rigatoni which made that extra yummy (and cheaper!).

Chicken Cutlets Parmigiana

1 pound of spaghetti

Marinara Sauce
3 cloves garlic, minced
2 pinches crushed red pepper flakes
2 tablespoons extra virgin olive oil
2 cans (28 oz each) crushed tomatoes
15 to 20 leaves fresh basil, roughly cut or torn
A handful of chopped fresh flat-leaf parsley

Chicken
The juice of 3 lemons, or several tablespoons bottled lemon juice
1 1/3 cup freshly grated Parmigiano Reggiano or Romano cheese
1 cup Italian bread crumbs
Freshly ground black pepper
A pinch crushed red pepper flakes
A handful chopped fresh flat-leaf parsley
1 & 1/2 pounds boneless, skinless chicken breast cutlets
2 cloves garlic, popped from skin and left whole
3 tablespoons extra-virgin olive oil
1 pound fresh mozzarella, thinly sliced.


Start a big pot of salted water to boil for pasta. Cook according to package directions, until al dente.

Meanwhile, throw your sauce together by heating garlic and crushed red pepper in olive oil in a pot over medium heat. When the garlic speaks by sizzling in the oil, add tomatoes and fresh herbs. Bring to a bubble, reduce heat, and let the sauce hang out over low heat while you prepare the cutlets.

Squeeze lemon juice into a shallow dish. Mix Parmigino, bread crumbs, black pepper, red pepper, and parsley on a large plate. Turn each cutlet in lemon juice, then press and coat in breading.

Heat 2 whole cloves garlic in olive oil in large skillet or frying pan over medium heat. When garlic sizzles, remove cloves and saute chicken cutlets for 4 minutes on each side. When the cutlets are done, arrange on an oven proof serving dish covered with a layer of sauce. Dot each cutlet with a little more sauce and a slice of fresh mozzarella. Place platter under broiler to just melt cheese.

Nutritional stuff as determined by me:
Servings: 6
Calories per serving: 854
Fat: 31 g
Carbs: 81 g
Dietary fiber: 7
Protein: 64