Chicken Cakes Parmigiana

Crispy outside and tender inside, Italian-style chicken cakes go from start to finish in 20 minutes.

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Servings 4

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( 3 ) Ratings

3 Ratings

5 Stars

4 Stars 67%

3 Stars

2 Stars

1 Stars 33%

Member Reviews ( 2 )

da8187b0-fc4c-4fd1-a40b-a24b956d617b

ingredients 9
Prep Time 20 min
Total Time 20 min

Ingredients

1/2: cup Progresso® Italian-style bread crumbs

1: egg

2: tablespoons milk

2: tablespoons grated Parmesan cheese

1/2: teaspoon garlic salt

2: cups finely chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)

1/4: cup vegetable oil

1: cup tomato pasta sauce, heated

1/2: cup shredded mozzarella cheese (2 oz)

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Directions

1 In medium bowl, mix bread crumbs, egg, milk, Parmesan cheese and garlic salt. Stir in chicken.
2 Shape chicken mixture by about 1/4 cupfuls into 8 (3-inch) cakes.
3 In 12-inch nonstick skillet, heat oil over medium-high heat. Cook cakes in oil 4 to 5 minutes, turning once, until golden brown. Drain on paper towels.
4 Serve cakes topped with pasta sauce and mozzarella cheese.

EXPERT TIPS

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Expert Tips

You could use pizza sauce instead of the pasta sauce. Add a loaf of crusty bread and a tossed salad for a satisfying Italian-style meal.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 210),

% Daily Value

Total Fat: 23g; 23%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 125mg; 125%;
Sodium: 1140mg; 1140%;
Total Carbohydrate: 23g; 23%
(Dietary Fiber 1g 1% Sugars 6g 6% ),
Protein: 29g; 29%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 8%;
Calcium: 20%;
Iron: 10%;

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Merny

report Posted Feb. 21, 2012 1:33 PM

This was sooooo good!!...My sometimes picky hubby said "you can make this again!" after his first bite....Always a good sign!...You might want to add a touch more milk, if you find as I did, the mixture a tad dry...I think I like this way better than using plain chicken breasts...It will definitely be my new "go to" recipe for chicken parm.