380910 Wed Mar 14 08:48:07 -0700 2007 7 31 Home Cooking 0 2384375 I have some nice chicken cutlets ready to use and am looking for a good chicken parmesan recipe. (I also have a nice jar of Rao's marinara sauce!). Am looking for something not ultra time consuming and not too fatty. Wed Mar 14 08:48:07 -0700 2007 13202 emilief 1 2384393 This is a Giada recipe that I use a lot. It's fantastic. No breading to worry about and unbelievably easy. I don't make my own sauce, so the whole thing takes about a half an hour. Totally worth a try! http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26913,00.html?rsrc=search Wed Mar 14 08:52:16 -0700 2007 2384375 82698 naptown chow hound 2 2384558 I've used this recipe too, and it came out very good. Wed Mar 14 09:39:38 -0700 2007 2384393 10216 Lucia 1 2384902 I make them this way, but I use boneless breasts. Not sure if your cutlets are thinner than that, if so, adjust your cooking time: Salt and pepper your cutlets. Dip into beaten egg, then into italian seasoned breadcrumbs (if you only have plain, season it with basil and oregano). Cook in a drizzle of olive oil in a saute pan until breadcrumbs are crunchy and browned, flip and repeat. Grab a glass baking dish, lightly coat the bottom with your sauce. Put browned cutlets on top of sauce in a single layer. Pour more sauce over top, and sprinkle with as much mozzarella as you like (either shredded, or use slices, I'd use 2 slices of fresh per cutlet). Bake, covered with foil for 25 minutes. Remove foil and bake 5 more minutes, until cheese is melted and just started to brown. Serve with sauced pasta. Wed Mar 14 10:57:37 -0700 2007 2384375 17481 QueenB 1 2384940 EASY PARMESAN CHICKEN BREASTS 1/4 cup mayonnaise 1/4 cup grated Parmesan cheese 4 medium or 3 large boneless, skinless chicken breasts Seasoned Panko bread crumbs Line a shallow baking dish with foil. Spray oil over the foil to coat lightly. Combine mayonnaise and cheese. I spread this over the chicken with a basting brush and then sprinkle on bread crumbs and pack them down into the chicken. You can do this ahead of time, cover with foil and refrigerate for a couple of hours. Bake in a preheated 425 degree oven for 25 minutes. Nice to serve over a small bed of arrugula. Wed Mar 14 11:05:30 -0700 2007 2384375 69347 Kaisgraham 1 2384979 My recipie for Chix Parmesan: I use whole chicken breasts, and pound them thin with a meat tenderizer, I then have my breading area set up with a bowl of flour seasoned with salt and pepper, a bowl with 2 eggs, and 2 tbsp of whole milk whisked together, and a bowl of a mixture of bread crumbs and Reggiano Parmesan cheese. I do the standard breading process 1) Flour 2) egg mixture 3) bread crumb mixture, and then I put the breaded chicken in the fridge for 30 mins to le the breading set. I then break out 2 sautee pans, and sautee the chicken in a mixture of olice oil, and butter until golden brown. (The breasts being pounded thin makees them tender, and quick cooking). I remove the cooked chicken to paper towels to soak up any grease. I then prepare a glass baking dish by putting marinara sauce on the bottom of the dish, I then place the chicken on top of the marinara. I top each chicaken breast with Reggiano Parmesan, then marinara, then Reggiano Parmesan, then mozzeralla, and more Reggiano Parmersan. I place the baking dish in the oven at 425-degrees until the cheese is melted and slightly brown & bubbly (5 mins in the convection oven). Its alot of extra work punding the breasts, and cooking individually but I have not found a better chicken parmesan anywhere., I have given up ordering it at restaurants. I serve the chicken parmesan with a side of thin spaghetti, and garlic bread. Wed Mar 14 11:13:40 -0700 2007 2384375 26725 swsidejim 1 2386556 Thank you everyone. The cutlets are pounded- I bought them at the butcher and had him pound them. I will try to combine all of these wonderful recipes and will report back. You are all terrific! Wed Mar 14 17:35:32 -0700 2007 2384375 13202 emilief 1 2386930 Can't help you with the no fat part. The best, to me, are dredged in butter, then in a mixture of Italian bread crumbs, Italian spices, and parmesan cheese...Bake at 350 degrees for one hour...Delicious! Wed Mar 14 19:35:28 -0700 2007 2384375 71851 jinet12