Chicken Parmigiana

Chicken Parmigiana


  • 2 eggs
  • 2 cup fresh bread crumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 3 large boneless skinless chicken breast
  • 1/3 cup flour
  • Freshly ground black pepper
  • 1 clove garlic minced
  • 2 tsp fresh parsley
  • 1/4 teaspoon nutmeg
  • 1 cup chopped fresh spinach
  • 3 cups tomato sauce
  • 1 cup mozzarella cheese
  • 2 tablespoons oil
  • 1/2 cup heavy cream


  • 1.Mix the egg in a shallow bowl. Combine the bread crumbs and cheese in a separate bowl.
  • 2.To make chicken cutlets slice chicken through the center horizontally. Place cutlets between two sheets of plastic wrap or plastic bag. Using a mallet or rolling pin, gently pound about 1/4 inch thick.
  • 3.Coat the chicken breasts with flour and sprinkle with salt and pepper. Dip them into the egg and then into the bread crumb-cheese mixture; set aside. Sauté garlic and add spinach and nutmeg stir over low heat until warm. Add the chicken and sauté over medium-high heat for 2-3 minutes on each side, or until just done. Spread the spinach in a baking dish and place chicken on top. Remove all but 3 tablespoons of fat from the skillet. Place it over medium heat and add the cream and your favorite tomato sauce. Stir scraping the bottom of the pan, heat thoroughly. Spoon a little of this sauce over the chicken and top with mozzarella cheese. Garnish with fresh parsley. Pour the rest of the sauce into a serving bowl.
  • 4.Bake 350 degrees oven for 10 minutes.
    Serves 6.



Dr. Marybeth Mitcham
Nutrition, Food Safety, and Healthy Living Educator
518-623-3291 or 668-4881

Last updated December 13, 2021