Skillet Chicken Cutlet Parmigiana

A great main course, serve with your choice of pasta. 2 whole boneless/skinless Chicken Breasts cut in half  (horizontally) carefully and placed between two pieces of waxed paper or plastic wrap, using a mallet or rolling pin flatten breasts out to a cutlet (4 cutlets). 1-1/2 cups Marinara or Tomato sauce, one cup Grated Parmesan, one cup shredded mozzarella, salt and black pepper to taste. garnish with fresh basil ribbons or parsley.

In a skillet add a bit of canola or olive oil on medium  heat add cutlets and salt and black pepper to taste, saute 4-5 minutes per side. Remove from heat. Add marinara or tomato sauce into skillet, add parmesan cheese on top, sprinkle shredded mozzarella on top and cover with aluminum foil and place into a 375 F oven for 15 minutes, remove foil and bake 5-6 more minutes to brown up the cheese. Garnish with basil or parsley.

Serve with a side of pasta, or mixed green salad. Remember the bread and butter too!


Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.



7 thoughts on “Skillet Chicken Cutlet Parmigiana

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