Weeknight chicken Parmesan from Comfort in an Instant: 75 Modern Recipes for Classic Favorites for Your Pressure Cooker, Multicooker, and Instant Pot® (page 61) by Melissa Clark

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a variation.

  • NJChicaa on May 20, 2023

    This was very good. I've made it several times. Obviously it isn't the same as having breaded and fried cutlets but it is very good for what it is.

  • tarae1204 on March 01, 2022

    One other note: the recipe as written would probably serve only two adults. I doubled the recipe with success as the cooking time is so quick. The first batch waited on a sheet pan while the second batch cooked. Then both batches had a quick broil before serving. Extra sauce from first batch was transferred to a saucepan to stay warm as it didn’t seem like reusing it to cook the second batch would work. With the spaghetti as a base, there was very little leftover sauce from the 3 cups overall that I used.

  • tarae1204 on March 01, 2022

    This dish came out perfectly, and everyone loved it. The texture of the chicken was perfect. The recipe calls for cutlets but I started with boneless skinless breasts which I pounded down to half inch. I sliced the flattened breasts into relatively uniform-sized pieces, and seasoned them with S/P and King Arthur Pizza Seasoning (which I love). I used Rao’s marinara as sauce and sliced some fresh mozzarella into strips (I only had the wet kind on hand). Made as written: 3 minutes on low pressure with manual release. Then I draped the strips over the cutlets and let them melt. I served these over spaghetti - it takes roughly equal time to cook the spaghetti as it does the cutlets. It was delicious, more so than I expected. Melissa Clark really cracked the code for chicken breast in the IP with this recipe and also her Poached Chicken Breasts.

  • FriedDumpling on January 21, 2022

    Sorry Melissa. This is the first time one of your recipes has disappointed. The flavor was delicious, but the chicken was tough, and had a chewy texture. I don’t know if it’s the result of using the instant pot for such a thin cut of meat, or having it being somehow overcooked. I used Marcella Hazan’s wonderful three ingredient sauce for the marinara, which was really tasty, and used the broiler to brown the top, but when the overall texture isn’t good, it’s just not a good dish.

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