Zesty Chicken Cutlets Parmigiana

Source: 30 Minute Meals

I have to be honest. I haven't tried a lot of Rachael Ray recipes, as I often hear her name and "the devil" in the same sentence. However, I got her original 30 Minute Meals as a wedding gift and thought, what the heck.



I find most of her meals, however, are NOT "30 minute meals." I've caught her program a couple of times, and sure, it's easy to throw something together when most of your ingredients are premeasured and right there in front of you. Or maybe I'm just slow.



My lack of prep skills aside, this is a solid chicken parm. I don't think I've made chicken parm before with crushed red pepper, and it really adds a nice element to the dish. I also typically dip the chicken breasts in an egg, but I think the lemon juice also adds good flavor.

One note: holy marinara sauce! I LOVE this marinara, but being that I made 4 chicken cutlets,
it was way, WAY too much. Cut it in half if you're making a similar amount.




In any case, I cannot deliver my final verdict on Rachael Ray just yet, but I can recommend this tasty recipe!

Zesty Chicken Cutlets Parmigiana

1 pound of spaghetti

3 tablespoons lemon juice
1/3 cup Parmesan cheese
1 cup Italian bread crumbs
Freshly ground black pepper, to taste (or from a jar. Whatevs.)
A pinch of crushed red pepper flakes
A handful of freshly flat-leaf parsley (I was out, so I used 1 tablespoon dried)
2 cloves of garlic, popped from skin and left whole
3 tablespoons extra-virgin olive oil
1 pound of chicken breast cutlets
Fresh mozzarella (enough to lay a slice over each cutlet)

Quick Marinara Sauce

3 cloves of garlic, minced
2 pinches of crushed red pepper flakes
2 tablespooons extra-virgin olive oil
2 cans (28 ounces each) crushed tomatoes
15 to 20 basil leaves, chopped
2 sprigs fresh oregano, leaves stripped from stem and chopped
A handful of fresh flat-leaf parsley, chopped (or 1 Tbsp dried)

1. Bring a big pot of salted water to boil. Cook pasta until al dente.

2. Make the marinara by heating the crushed red pepper, garlic, and olive oil over medium heat until the garlic sizzles. Add in crushed tomatoes and herbs. Bring to a boil, then reduce heat to low and let sit while you prepare cutlets.

3. Pour lemon juice into a shallow dish. In a plate or pie pan, mix Parmesan, bread crumbs, pepper, red pepper flakes, and parsley. Dip the chicken cutlets in lemon juice, then in the bread crumbs, pressing to coat in breading.

4. Set oven to broil. Heat 2 whole garlic cloves in saucepan over medium heat. When garlic sizzles, remove cloves and saute chicken cutlets for 4 minutes on each side. When cutlets are done, arrange in an ovenproof serving dish and cover with a layer of marinara. Top with a slice of fresh mozzarella. Place platter under broiler to just melt cheese.

5. Take platter right to the table. Toss drained spaghetti with sauce and serve as a side dish. Enjoy!