6 servings

Prep + Cook: 30 minutes

Scramble VP Betsy Goldstein says this is one of her kids’ favorite dinners. She sometimes uses a spoonful of pesto instead of—or in addition to—the fresh herbs. Serve it with Parmesan grits and kale with garlic and onions. 

¾ cup flour

¼ teaspoon salt

1–2 eggs

¾ cup bread crumbs or panko

1½ pounds chicken cutlets (or cut chicken breasts in half and pound them to an even thickness)

1/3 cup shredded part-skim mozzarella cheese

¼ cup grated Parmesan cheese

½–¾ cup red pasta sauce

2 tablespoons pesto sauce (optional)

2 tablespoons fresh basil and sage leaves, minced

1. Preheat the oven to 425F. Spray a baking sheet with nonstick cooking spray. 

2. Combine the flour and salt in a shallow dish, and put the egg(s) and the bread crumbs or panko in 2 separate shallow dishes. Coat each chicken cutlet lightly with the flour, then the egg, then the bread crumbs, and lay them on the baking sheet. Bake them for 6 to 8 minutes.  Meanwhile, in a small bowl combine the cheeses. (Start the grits and the kale now, if you are serving them.) 

3. Remove the chicken from the oven, flip each cutlet over, and top each  with 1 tablespoon of the sauce (if using), spreading it to the edges, and a sprinkling of the fresh herbs and the cheese (make sure to use up all of the herbs and cheese). 

4. Return the chicken to the oven 6 to 8 more minutes until it is cooked through and the cheese is melted. Serve immediately. 

Do Ahead or Delegate: Put the ingredients for breading the chicken in separate bowls (and refrigerate the eggs), cut and pound chicken breasts and grate Parmesan cheese, if needed.

Scramble Flavor Booster: Use aged Parmesan such as Parmigiano-Reggiano and add a little black or red pepper to the bread crumb mixture.  Use a spoonful of pesto in addition to or instead of the herbs.

Tip: You can also serve the chicken over angel hair noodles or on whole wheat buns topped with extra marinara sauce.

Side Dish Suggestion: In a medium saucepan, bring 4 cups water to a boil.  Stir in 1 cup quick-cooking (not instant) grits and 1/4 teaspoon salt, reduce the heat, cover and simmer 5 minutes, removing the cover to stir it occasionally. Remove the grits from the heat and stir in 1 tablespoon butter or margarine and 1/2 cup grated Parmesan cheese. Serve immediately.

Side Dish Suggestion: Thoroughly wash and soak 1 bunch kale or Swiss chard (or collards or other hearty greens) to remove any dirt. In a large skillet, heat 2 tablespoons olive oil over medium heat and sauté 2 teaspoons minced garlic (3 to 4 cloves) until it starts to turn golden, about 1 minute. Add 1/2 yellow onion (about 1 cup), finely diced, and continue to cook about 5 minutes until the onions start to brown. Coarsely chop the greens and add them and 1 cup water to the skillet with the garlic and onions. Bring the water to a boil, cover and steam the greens about 10 minutes, until they are wilted. Sprinkle them with salt and pepper or a splash of balsamic vinegar for a sweeter taste, if desired. Drain, if necessary, and serve.

Nutritional Information per serving (% based upon daily values):

Calories 260, Total Fat 5g, 8%, Saturated Fat 2g, 10%, Cholesterol 110mg, 37%, Sodium 380mg, 16%, Total Carbohydrate 19g, 6% Dietary Fiber 1g, 4% Sugar 2g, Protein 33g

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