Chicken Parmesan for Two


Chicken Parmesan for Two

Chicken Parmesan for Two
16 Min

Our Chicken Parmesan For Two is breaded with Italian breadcrumbs, swimming in pasta sauce, and seasoned to perfection. By the time you're done with your meal, you'll be wishing you made more of this delectable Italian dish!

What You'll Need

  • 1/3 cup Italian-seasoned bread crumbs
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 boneless, skinless chicken breasts
  • 1 egg, lightly beaten
  • 1 tablespoon olive oil
  • 1 1/2 cup pasta sauce
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons grated Parmesan cheese

What to Do

  1. Preheat oven to 400 degrees F. Coat an 8-inch square baking dish with cooking spray. In a small bowl, combine bread crumbs, flour, salt, and cayenne pepper; set aside.
  2. Place chicken between 2 sheets of heavy-duty plastic wrap, and using a meat mallet or rolling pin, flatten to 1/4-inch thickness. Dip each chicken breast in egg, then coat with bread crumb mixture.
  3. In a large skillet over medium heat, heat oil; add chicken and cook 3 minutes on each side, or until golden.
  4. Place chicken in a single layer in baking dish. Top evenly with pasta sauce and cheeses.
  5. Bake 10 minutes, or until cheese is melted.


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Prepared this for our dinner last night and hubby really loved it. He said that it was as good as what we had at a really nice Italian restaurant! I served it atop spaghetti and only had one container of homemade sauce...needed more!! I didn't have the Italian seasoned bread crumbs so I did what another lady did, used Panko and Italian Seasoning in my food processor and used that. I'm saving this one to have again as my hubby isn't a lover of chicken. This way he likes it!!

I love that this recipe is just for two! It was very fast, easy, and tasty. I didn't have Italian breadcrumbs, so I put some panko breadcrumbs in the blender with some basil, oregano and parsley, which worked well.

This was great! Extremely tasty. We're both getting older and love recipes that are full of seasoning. Really wish this site had more recipes for two. (Even though we did have leftovers - LOL!)

several questions; 1. how long will egg yolks keep in the frig? 2. Do you have any recipes that call for egg yolks alone? 3. The chicken breasts; should they be thawed before cooking them the first time? will 20 minutes be sufficient time to cook the breasts thoroughly? 4. What is done in step 3? I am a guy and an amateur here, help?

While it is four years since you asked I shall try to answer your questions You use a whole egg beat it up a it like you would for scrambled eggs Then dip the chicken in it then in the bread crumbs Do not save any left over egg you have dipped raw meat in it so if you try to store use another day it may cause food poisoning Since this uses the whole egg there is no left over yolk to use later Yes thaw the chicken first You must pound the chicken breast inch thick this can not be done to frozen chicken breasts Then you dip it in egg and then in bread crumbs - the egg acts like a glue to hold the breadcrumbs in place After that you fry the chicken in a bit of oil until it is browned on both sides This stepRead More partially cooks the chicken After the chicken in browned on both sides place it in the baking pan top with pasta sauce cheese Place it in the oven bake for about minutes It is important that the oven in preheated to degrees in order to finish cooking the chicken in minutes Serve the chicken with the sauce on a bed of your favorite pasta Best of luck on becomeing an accomplished home cook

I do hope soloman didn't get discouraged when his questions weren't answered years ago! Very kind of you to explain the steps so thoughtfully for any and all 'new cooks' ! I believe it will help many more cooks maybe folks like "soloman" . One little thing I'll add as I still test the doneness of chicken after decades is to see if the juices run clear from the cooked breast, or if need be simply cut a little piece of chicken ( can cover it over with more sauce ) to see if it's no longer pink. The cooking time will all depend on how thinly the breasts are after 'flattening' them. My SIL has been cooking for 6 decades, but never got the hang of cooking chicken breasts without them turning into leather. With well meaning tips from myself and a few online tips, she's now cooking chicken breasts like a pro!

There is date on the egg cartons just like milk carton the date do not use expired eggs and yes all meat should be thawed before using in allrecipes unless it states so in the recipe which is very rare indeed

Wouls chicken cutlets work? You would not have to pound chicken, which is a chore I do not like.

Cutlets should work just fine.

I said I would love to have recipes for one or two and you responded. I really appreciated that! Thanks. I love your recipes.

Sounds good going to try it tonight.


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