Chicken Parmesan with Penne and Broccoli

Name: Chicken Parmesan with Penne and Broccoli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 10 ounce chicken breast (thin-sliced); 1 cup panko breadcrumbs; 0.5 cup Parmesan cheese (grated); 0.5 teaspoon garlic powder; 0.25 teaspoon black pepper (ground); 2 tablespoon all-purpose flour; 1 egg (beaten); 3 tablespoon olive oil; 1 cup marinara sauce; 0.5 cup mozzarella cheese (shredded); 4 ounce penne pasta; 10 ounce broccoli florets (frozen); 0.5 teaspoon salt

Crispy pan-fried chicken cutlets topped with rich marinara and melted mozzarella, served alongside al dente penne pasta and steamed broccoli for a complete and satisfying meal.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 2
Cuisine: Italian
Difficulty: Easy
Cost: $5.76/serving

Dietary

Nut-Free
Soy-Free
High-Protein
High-Fiber

Ingredients

10 ounce chicken breast (thin-sliced)
1 cup panko breadcrumbs
0.5 cup Parmesan cheese (grated)
0.5 teaspoon garlic powder
0.25 teaspoon black pepper (ground)
2 tablespoon all-purpose flour
1 egg (beaten)
3 tablespoon olive oil
1 cup marinara sauce
0.5 cup mozzarella cheese (shredded)
4 ounce penne pasta
10 ounce broccoli florets (frozen)
0.5 teaspoon salt

Instructions

Cook the penne pasta according to package directions. Drain and set aside.
While pasta cooks, set up a breading station: In one shallow dish, combine panko breadcrumbs, 1/4 cup Parmesan cheese, garlic powder, and 1/4 teaspoon black pepper. In another, place the all-purpose flour. In a third, beat the large egg.
Season chicken cutlets with a pinch of salt and pepper. Dredge each chicken cutlet in flour, then dip in beaten egg, and finally coat evenly with the panko mixture, pressing to adhere.
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Cook chicken cutlets for 3-4 minutes per side, or until golden brown and cooked through. Remove from skillet and set aside on a plate.
In the same skillet (or a small saucepan), heat the marinara sauce until simmering. Add the cooked chicken cutlets back into the sauce, top with shredded mozzarella cheese and the remaining Parmesan cheese. Cover the skillet and cook for 2-3 minutes, or until the cheese is melted and bubbly.
Meanwhile, steam the frozen broccoli florets in a microwave-safe dish with a splash of water for 3-5 minutes, or until tender-crisp. Season with salt to taste.
Serve the chicken Parmesan immediately with the cooked penne pasta and steamed broccoli.

Notes

Thin-sliced chicken cutlets are key for quick cooking. If you only have thicker breasts, slice them in half horizontally to create thinner pieces.

Nutrition (per serving)

Calories: 670
Protein: 52.6 g
Carbohydrates: 54.8 g
Fat: 26.5 g
Fiber: 8 g
Sodium: 880 mg
Saturated Fat: 8.5 g
Sugar: 7.5 g
Cholesterol: 125 mg