Crossing chicken Parmesan with pasta puttanesca produces big flavor
A chicken Parmesan that’s big on flavor, but not on fat? It’s easier — and more weeknight-friendly — than you might think.
I started with a basic breaded and baked chicken breast. For speed, I cut the breasts into thin cutlets.
And that speed isn’t just a convenience. It also pays dividends on texture. The less time the chicken spends in the oven, the more tender and moist the end result.
For a crunchy coating, I kept it simple — panko breadcrumbs. Dunk the chicken in some egg, drag it through the breadcrumbs and you’re ready to move on.
While the chicken bakes, the sauce comes together in just minutes on the stovetop. I used puttanesca — the fast and flavorful pasta sauce — as my inspiration.
A few high-flavor ingredients pull it all together in no time.