Photo: Lily Banse
Chicken Parmesan
12 ingredients
4 servings
openrecipes
Using thighs instead of breasts for this classic Chicken Parmesan ensures juicy cutlets.
Estimated Nutrition (whole recipe, rough)
1197
Calories
76g
Protein
46g
Fat
117g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 fine dry breadcrumbs
- 1 all-purpose flour
- 4 large eggs
- 1 whole milk
- 8 small skinless, boneless chicken thighs, pounded to 1/2-inch thickness
- Kosher salt, freshly ground pepper
- 8 olive oil
- 8 prepared sun-dried tomato pesto
- 1 fresh mozzarella, cut into 8 slices
- 1/2 crushed red pepper flakes
- 4 prepared marinara sauce, warmed
- Finely grated Parmesan (for serving)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes