Rachael Ray’s Chicken Cutlet Parmigiano: A Weeknight Wonder That Feels Like a Weekend Feast

There are certain dishes that, with the first bite, transport you. For me, that’s Chicken Parmigiano. It’s a classic, a comfort food staple, and a dish that always felt a little bit special, reserved for restaurant outings or a grand Sunday dinner. I remember stumbling upon Rachael Ray’s take on this beloved Italian-American favorite years ago, and it felt like discovering a delicious secret. The promise was a dish that tasted like a million bucks but was surprisingly approachable for a busy weeknight. What truly sealed the deal, though, was the ingenious way she builds flavor with simple ingredients, turning humble chicken cutlets and pantry staples into something truly spectacular. It’s a recipe that has earned its permanent spot in my culinary repertoire, proving that delicious, satisfying meals don’t always require hours in the kitchen.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4-6
• Yield: 4-6 cutlets
• Dietary Type: Adaptable (see variations)

Ingredients

This recipe is wonderfully straightforward, relying on quality ingredients to shine. While Rachael Ray’s original recipe calls for turkey cutlets, this adaptation uses chicken for a universally loved flavor.

For the Tomato Sauce:

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 3 garlic cloves, chopped
• Salt and black pepper, to taste
• 1 pint grape tomatoes
• 1/2 cup white wine

For the Chicken Cutlets:

• 4-6 boneless, skinless chicken breasts, pounded thin into cutlets (about 1/4-inch thick)
• 3 tablespoons all-purpose flour
• 2 eggs
• 1 cup Italian seasoned breadcrumbs (panko breadcrumbs are also excellent here for extra crispiness)
• 1/2 cup Parmesan cheese, grated

For Finishing:

• 8 ounces mozzarella cheese, shredded
• 8 ounces angel hair pasta, cooked according to package directions

Equipment Needed

• Medium skillet
• Large skillet
• Shallow dishes (3 for breading)
• Bowl (for eggs)
• Cookie sheet
• Paper towel-lined plate

Instructions

The beauty of this dish lies in its efficient layering of flavors and textures. You’ll find yourself moving between different tasks, but each step is designed to contribute to the final, harmonious result.

1. Build the Flavorful Tomato Sauce: Begin by heating 2 tablespoons of olive oil in a medium skillet over medium-high heat. Add the chopped yellow onion, chopped garlic, a generous pinch of salt, and black pepper. Sauté, stirring occasionally, until the onions are translucent and fragrant, which should take about 2 to 3 minutes.

2. Simmer and Reduce: To the skillet with the softened onions and garlic, add the pint of grape tomatoes and the 1/2 cup of white wine. Bring the mixture to a simmer, stirring occasionally. Continue to cook until the grape tomatoes begin to burst and break down, and the wine has reduced by half. This process concentrates the flavors and creates a light, vibrant sauce. Once ready, set the sauce aside and keep it warm.

3. Prepare the Pasta: While the sauce is simmering, cook 8 ounces of angel hair pasta according to the package directions. Once cooked al dente, drain the pasta well.

4. Set Up the Breading Stations: Now, let’s prepare for the chicken. Set up three shallow dishes. In the first dish, place the 3 tablespoons of all-purpose flour. In the second dish, beat the 2 eggs with a splash of water until well combined. In the third shallow dish, combine the 1 cup of Italian seasoned breadcrumbs with the 1/2 cup of grated Parmesan cheese.

5. Sear the Chicken: Heat a thin layer of olive oil in a large skillet over medium heat. This is enough oil to coat the bottom of the pan generously. Take each chicken cutlet and coat it sequentially: first in the flour, ensuring it’s fully coated and shaking off any excess; then dip it into the beaten eggs, letting any excess drip off; and finally, press it firmly into the breadcrumb and Parmesan mixture, making sure both sides are well-coated.

6. Cook to Golden Perfection: Carefully place the breaded chicken cutlets into the preheated large skillet in a single layer, being careful not to overcrowd the pan. You may need to cook them in batches. Cook for 3 to 4 minutes on each side until the cutlets are golden brown and cooked through. Once done, remove the cooked cutlets to a paper towel-lined plate to drain any excess oil.

7. Broil and Melt: Preheat your broiler. Arrange the cooked chicken cutlets on a cookie sheet. Spoon a little of the warm tomato topping over each cutlet, distributing the burst tomatoes and flavorful sauce. Then, sprinkle a generous amount of the shredded mozzarella cheese over the tomato topping.

8. Broil Until Bubbly: Place the cookie sheet under the preheated broiler. Broil until the mozzarella cheese is completely melted and gloriously bubbly, watching carefully to prevent burning, which usually takes just a couple of minutes.

9. Serve and Enjoy: To serve, arrange the cooked angel hair pasta on individual plates or in a large serving bowl. Place one or two chicken cutlets on top of the pasta. Spoon any remaining warm tomato sauce over the chicken and pasta.

Expert Tips & Tricks

• Pounding the Chicken: For even cooking and tenderness, ensure your chicken cutlets are pounded to a uniform thickness of about 1/4 inch. You can do this by placing the chicken breast between two pieces of plastic wrap or in a heavy-duty zip-top bag and using the flat side of a meat mallet or a rolling pin.
• Don’t Overcrowd the Pan: When searing the cutlets, it’s crucial not to overcrowd the skillet. Overcrowding will steam the chicken instead of browning it, leading to a less crispy coating. Cook in batches if necessary, and keep the cooked cutlets warm while you finish the rest.
• Broiler Watch: Broilers are powerful! Keep a close eye on the chicken cutlets while they’re under the broiler. The cheese can go from perfectly melted to burnt very quickly.
• Seasoning is Key: Don’t shy away from seasoning your chicken cutlets generously with salt and pepper before breading. This builds flavor from the inside out.

Serving & Storage Suggestions

This Chicken Cutlet Parmigiano is best served immediately after it comes out of the broiler, with the cheese still melty and the chicken hot. Serve it piled high over a bed of the fluffy angel hair pasta. A simple side salad with a light vinaigrette or some steamed green beans would complement the richness of the dish beautifully.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the cutlets and pasta in a baking dish and warm gently in a preheated oven at 350°F (175°C) until heated through. You can also reheat individual portions in the microwave, though the breading may lose some of its crispiness. For a crisper result when reheating, you can briefly place the reheated cutlets under the broiler for a minute or two.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	887.3 kcal	–
Calories from Fat	318 g	–
Total Fat	35.4 g	54%
Saturated Fat	12.1 g	60%
Cholesterol	232.2 mg	77%
Sodium	1035.4 mg	43%
Total Carbohydrate	76.6 g	25%
Dietary Fiber	4.7 g	18%
Sugars	4.8 g	19%
Protein	57.8 g	115%

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Variations & Substitutions

• Gluten-Free: For a gluten-free version, use gluten-free all-purpose flour and gluten-free breadcrumbs. Ensure your Parmesan cheese is also gluten-free.
• Vegetarian: This recipe can easily be made vegetarian by substituting thick slices of eggplant or firm tofu for the chicken cutlets. Adjust cooking times as needed for these alternative proteins.
• Spice It Up: For a touch of heat, add a pinch of red pepper flakes to the onion and garlic mixture when sautéing, or to the breadcrumb coating.
• Herbaceous Boost: Incorporate fresh herbs like basil or parsley into the breadcrumb mixture for an extra layer of freshness.

FAQs

Q: Can I make the tomato sauce ahead of time?
A: Absolutely! The tomato sauce can be made a day or two in advance and stored in an airtight container in the refrigerator. Gently reheat it before serving.

Q: My chicken cutlets aren’t browning evenly, what am I doing wrong?
A: Ensure your skillet is adequately heated before adding the chicken and that you are using enough oil. Also, avoid overcrowding the pan, which can lower the skillet’s temperature and prevent proper browning.

Q: Can I use a different type of pasta with this dish?
A: While angel hair is quick-cooking and a lovely contrast to the rich cutlets, you can certainly use your favorite pasta shape. Spaghetti, linguine, or even penne would work well.

Q: How can I get an extra crispy coating on my chicken cutlets?
A: Using panko breadcrumbs will provide a lighter, crispier coating than traditional breadcrumbs. Ensure your oil is hot enough when frying, and don’t move the cutlets around too much initially, allowing them to develop a good crust.

Q: Is it okay to bake the chicken cutlets instead of frying them?
A: You can bake them! To bake, arrange the breaded cutlets on a greased baking sheet and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until golden and cooked through. Then proceed with topping and broiling.

Final Thoughts

Rachael Ray’s Chicken Cutlet Parmigiano is more than just a recipe; it’s a testament to how simple ingredients, thoughtfully prepared, can create a meal that feels both comforting and elegant. It’s the kind of dish that brings people to the table, sparking conversation and creating memories. I encourage you to give this recipe a try, and don’t be afraid to make it your own with the suggested variations. Serve it with a crisp glass of Italian white wine or a bold Chianti, and savor every delicious bite. I’d love to hear about your experience making and enjoying this weeknight wonder!