Easy chicken cutlets parmesan

Total Time
15 min
5 min
10 min
Quicky, easy and full of flavor, this Italian main dish requires just a few ingredients and simple steps to prepare from start to finish. Finish the chicken beneath a broiler instead of in the microwave, if you wish, for golden, bubbly melted cheese. Low-sugar prepared marinara is an easy convenience that is fine to use here. You won't need the whole jar of sauce. Save it to spoon into omelets, fold into meatloaf, or to create a quick veggie saute in the same pan while the chicken is in the microwave or beneath the broiler. Just toss quick-cooking diced vegetables such as summer squash, seeded bell peppers or eggplant in the pan you used to brown the chicken. Add 1/2 cup of the marinara sauce for every 2 cups of veggies. Simmer over medium heat, cover and cook until veggies are just cookied through about 5 minutes.


Uncooked boneless skinless chicken breast(s)

12 oz, 4 (3-ounce) cutlets

Home made marinara sauce

½ cup(s)

Shredded fat free mozzarella cheese

1 cup(s)

Grated Parmesan cheese

2 Tbsp


2 Tbsp, fresh, chopped


  1. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the chicken and cook until browned and cooked through, about 2 minutes on each side.
  2. Place the chicken in a small baking dish in one layer and layer evenly with the marinara sauce, mozzarella, and Parmesan. Microwave on High until the cheese is melted, about 2 minutes. Sprinkle with the basil. Yields 2 cutlets per serving.


Go Italian with a tasty side of sautéed zucchini. Sprinkle 2 zucchini, thinly sliced, with red pepper flakes and salt. Cook in a nonstick skillet sprayed with olive oil nonstick spray until lightly browned and tender, about 6 minutes.