Chicken Parmesan was always and still is one of my favorite meals. Like meatball sandwiches, it’s also a great “leftover” meal. You can use your leftover sauce and chicken cutlets, if you have any. You can always make fresh chicken as well. Sometimes I like to make my chicken in the oven to save some of the mess and to make it slightly healthier. I’ll discuss this method a little later.
This chicken dish is one of my all-time favorites. Whether it was Nana’s homemade or from a restaurant, I would never pass up the opportunity to enjoy this classic. The combination of the crispy chicken with the savory tomato sauce topped with melted cheese is one of perfection. I never enjoyed it as a kid, but I’ve also learned to enjoy eggplant Parmesan as well.
The ingredients needed to make chicken Parmesan are: 4 prepared chicken cutlets, 1 cup of sauce, 1 cup of shredded mozzarella cheese. If you haven’t already prepared the chicken cutlets, and would prefer a healthier alternative, follow the same recipe/steps in my chicken recipe here, but instead of frying it, drizzle with some olive oil on both sides and put on a baking rack on a cookie sheet. Bake in a 350-degree oven until no longer pink in the middle, about 30 minutes.
Spray a baking pan with cooking spray. Lay the prepared chicken in the pan. Slather on the tomato sauce and then sprinkle with the shredded cheese. Bake in a 350-degree oven for 20 minutes or until the cheese is melted. Easy peasy! Serve chicken with a side of pasta, a salad and some garlic bread.
If you’d prefer, you can also make eggplant Parmesan or veal Parmesan. Just replace the chicken with whatever your tastes desire. Give it a try! Let me know what you think in the comments below!