WEEKNIGHT CHICKEN PARMESAN
ACTIVE TIME: 15 MINUTES
PRESSURE COOK TIME: 3 MINUTES
TOTAL TIME: 20 MINUTES
YIELD: 2 TO 3 SERVINGS
No frying, no breading, this easy, Chicken Parm–inspired dish is lean and weeknight fast. Broiling the cheese after cooking is an added step worth doing if you’ve got the extra few minutes to spare it makes everything golden brown and a little crisp at the edges. If you have leftover marinara sauce, either freeze it or toss with some pasta to serve on the side.
For more flavor here, add a few tablespoons of chopped olives, anchovies, or capers to the pot along with the sauce.
1 tablespoon extra-virgin olive oil
2 garlic cloves, thinly sliced
1½ cups prepared marinara sauce (or use the sauce from Spaghetti + Meatballs, this page)
3 tablespoons grated Parmesan cheese
Freshly ground black pepper
4 thin chicken cutlets (10 to 12 ounces total)
½ teaspoon kosher salt, or more to taste
½ teaspoon dried oregano
4 ounces fresh mozzarella cheese, grated
Chopped basil, for garnish (optional)
1. Using the sauté function (on low, if possible), heat the oil in the pressure cooker pot. Stir in the garlic and cook until just turning golden, 2 to 4 minutes. Stir in the marinara sauce, 2 tablespoons of the Parmesan, and ¼ teaspoon pepper. Increase the sauté heat to medium.
2. Season the chicken with the salt, oregano, and pepper to taste. Nestle the cutlets into the sauce, overlapping as little as possible, then spoon the sauce over to cover the chicken.
3. Lock the lid into place and cook on low pressure for 3 minutes. Manually release the pressure.
4. Sprinkle the mozzarella and the remaining 1 tablespoon Parmesan evenly over the chicken. Cover the pot with the lid (but don’t lock it on) and let it sit for 4 to 5 minutes to melt the cheese. Serve as is or, for deeper flavors and a little bit of crispiness, broil the cheese until golden and bubbling: Heat the broiler with a rack 4 inches from the heat source. Scoop the chicken and sauce into a greased small rimmed baking sheet, trying to keep the cheese on top. Broil until the cheese has browned, 2 to 3 minutes. Sprinkle with basil, if desired.
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