Chicken Parmesan with Vodka Sauce
Golden breadcrumb-coated chicken cutlets are baked beneath creamy tomato-vodka sauce, melted mozzarella and Parmesan for a comforting, cheesy main.
10 min
Prep
35 min
Cook
4
Serves
650
Calories
Macros · per serving
64g protein
29g carbs
30g fat
Ingredients
For 4 servings
- 800 g chicken breast
- 500 g prepared vodka sauce
- 100 g breadcrumb
- 1 egg
- 15 ml water
- 120 g mozzarella cheese
- 60 g Parmesan cheese
- 2 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
- 1
Preheat the oven to 190°C/375°F. While it heats, spread 100 g of the purchased, fully cooked vodka sauce across the bottom of a 23 × 33 cm baking dish. Grate the mozzarella and Parmesan.
- 2
Cut two large chicken breasts horizontally into four cutlets, then gently flatten any thick areas to an even 1.5 cm thickness. Pat dry and season both sides with the salt and black pepper.
- 3
Beat the egg with the water in a shallow bowl. Put the breadcrumbs in a second shallow bowl. Dip each cutlet in the egg, let excess drip off, then press firmly into the breadcrumbs on both sides.
- 4
Discard any remaining egg wash and breadcrumbs after coating.
- 5
Heat 1 tbsp olive oil in a 28 cm nonstick frying pan over medium heat for about 2 minutes. Brown two cutlets for 2–3 minutes per side, then place them in the baking dish. Repeat with the remaining 1 tbsp oil and two cutlets. The chicken will finish cooking in the oven.
- 6
Spoon the remaining 400 g vodka sauce over the cutlets, then distribute the mozzarella and Parmesan evenly over them.
- 7
Bake uncovered for 15–20 minutes, until the cheese is melted and lightly golden. Check that the center of every cutlet and the sauce between the cutlets reach 74°C/165°F with an instant-read thermometer; continue baking if needed.
- 8
Let stand for 3 minutes, then serve one cutlet per person with an equal share of the sauce and cheese.
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