Rao’s Creamy Chicken Parm

Name: Rao’s Creamy Chicken Parm
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4
Ingredients: 1 jar (24 oz.) Rao’s Homemade® Creamy Marinara with Mascarpone Sauce 1 ½ cups panko breadcrumbs ¼ cup finely grated Parmesan cheese 1 tablespoon chopped fresh parsley, plus more for garnish ½ teaspoon garlic powder ½ teaspoon Italian seasoning 2 large eggs, beaten ¼ cup all-purpose flour 1 ¼ pounds thin-sliced boneless, skinless chicken breasts Grapeseed or olive oil for frying 4 -5 slices mozzarella cheese

Prep Time: 20 mins

Total Time: 45 mins

Serves: 4 People

Crispy, golden chicken cutlets meet Rao’s Homemade® Creamy Marinara with Mascarpone Sauce for an elevated take on a classic Chicken Parmesan. Finished with melted mozzarella and a rich, velvety tomato-cream sauce, this dish delivers a perfect balance of indulgence and comfort—bringing a restaurant-quality experience to your table.

Ingredients

1 jar (24 oz.) Rao’s Homemade^® Creamy Marinara with Mascarpone Sauce
1 ½ cups panko breadcrumbs
¼ cup finely grated Parmesan cheese
1 tablespoon chopped fresh parsley, plus more for garnish
½ teaspoon garlic powder
½ teaspoon Italian seasoning
2 large eggs, beaten
¼ cup all-purpose flour
1 ¼ pounds thin-sliced boneless, skinless chicken breasts
Grapeseed or olive oil for frying
4 -5 slices mozzarella cheese

Directions

Heat the oven to 300° F. In a large bowl combine panko, Parmesan, parsley, garlic, and Italian seasoning. Place in a shallow dish (this will be your “breading station”).
Place the beaten eggs in a separate shallow dish and then the flour in a third shallow dish.
Season the chicken with salt and pepper on both sides. Lightly coat the chicken breasts in the flour. Be sure to shake off any excess flour.
Place the flour-coated chicken into the beaten eggs. Be sure to completely coat the floured chicken with the egg.
Place the egg-coated chicken into the seasoned breadcrumbs. Cover completely and press the chicken into the breadcrumbs.
Lightly shake off the excess breadcrumbs and set the breaded cutlet aside. Repeat with remaining chicken.
In a large skillet, add about 3 tablespoons oil and heat over medium-high heat.
Gently place the breaded chicken into the hot oil and brown for about 6 minutes (depending on the thickness of the chicken), turning once, or until golden and no longer pink in the center (internal temperature should reach 165° F).
You will want to do this in batches, add more oil as needed and clean the pan of any dark bits throughout the browning. After cutlets are cooked, place on a baking sheet.
Once the chicken is browned, you can reduce the heat of the oven to 200° F and keep the cutlets warm.
Warm the Rao’s Homemade^® Creamy Marinara with Mascarpone Sauce in a medium saucepan. Top each cutlet with 1 slice of cheese.
Heat the broiler to HIGH. Place the sheet pan under the broiler and leave just long enough to melt the cheese.
Remove from the oven and spoon about 2-3 tablespoons of Rao’s Homemade^® Creamy Marinara with Mascarpone Sauce over each cutlet. Garnish with parsley.