This Chicken Parmesan recipe is often a family and guest favorite, with gooey cheese and crispy chicken. Check out Ayesha Curry whip up a great family meal using Glad products to help meal-prep for a simple dish and great weeknight meal.
- 1/4 cup flour
- 1 teaspoon kosher salt, plus more for finishing
- 1/2 teaspoon pepper
- 2 eggs
- 1 teaspoon Dijon mustard
- 1 1/4 cups panko bread crumbs
- 1 1/2 pounds boneless, skinless chicken breast cutlets, pounded thin
- olive oil, for cooking
- Tomato sauce, (about 1/4 cup per chicken cutlet)
- Fresh mozzarella cheese log, (1 slice per cutlet)
- Fresh grated parmesan, (as desired)
- 1. On one plate, mix flour, salt and pepper until combined. In a bowl, whisk eggs with mustard. Spread bread crumbs on another plate. Season chicken lightly on both sides with salt and pepper.
- 2. Dredge one cutlet in flour, shaking off excess. Dip immediately into egg mixture, and then coat with breadcrumbs. Repeat with remaining chicken.
- 3. If freezing: Place breaded cutlets between sheets of parchment paper and pack tightly into GladWare containers. Freeze until ready to use, up to 1 month.
- 4. Heat a large frying pan over medium-high heat, and add oil to come about 1/8-1/4-inch up the sides. When hot, add as many chicken cutlets as you can without crowding the pan. Cook on each side for about 3-4 minutes, or until cooked through, depending on thickness and whether or not you’re taking the chicken straight from the freezer. If cutlets are thicker and frozen, lower the heat slightly and give them an extra minute or two, taking care not to burn the breadcrumbs. Transfer chicken to a plate, wipe out pan, and repeat with remaining oil and chicken.
- 5. Preheat the broiler. Place chicken cutlets in one layer on a pan, and spread about 1/4 cup of tomato sauce on each cutlet. Top with a slice of mozzarella cheese, and broil for about 2-3 minutes, until cheese is melted and bubbling. Garnish with freshly grated Parmesan cheese and top with fresh basil. Serve hot.
Meal Planning Tip
Try prepping the breaded chicken ahead of time and freeze for a quick meal next time around – either in the parmesan recipe, alongside a salad or as is for hungry kiddies. Getting the chicken as thin as possible is key; that way you can cook it straight from the freezer without having to defrost it.