Easy Chicken Parm
All of the saucy taste with half the elbow grease.
Ingredients
- 3/4 cup flour
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 2 eggs
- 1 3/4 cups Italian breadcrumbs
- 2 lb chicken cutlets pounded thin
- 1/2 cup vegetable oil
- 1 jar low-sodium spaghetti sauce
- 8 oz shredded part-skim mozzarella
- 3/4 cup grated Parmesan
Instructions
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Preheat the oven to 375°F. In a shallow dish, combine flour with 1/2 tsp. salt and 1/4 tsp. pepper. In a bowl, beat together eggs and 2 Tbsp. water. Place your bread crumbs in another shallow dish.
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Dredge the chicken in flour and shake off the excess. Dip it into the egg mixture, letting the excess drain. Dredge the chicken in bread crumbs and give it a gentle press. Place them on a wax paper-lined baking sheet.
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In a large skillet, heat 2 Tbsp. oil over medium-high heat. Add one-quarter of the prepared cutlets. Cook until golden, 1 1/2 to 2 minutes per side. Transfer to a paper towel-lined baking sheet. Continue cooking with oil and chicken in three more batches.
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Pour half of the spaghetti sauce into a 13-inch baking pan. Place one layer of cutlets on top. Cover with half of the mozzarella and half of the parmesan. Layer with other cutlets and sauce. Sprinkle with remaining mozzarella and Parmesan. Bake until hot and bubbling, around 20 minutes.
