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Chicken Cakes Parmigiana

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Betty Crocker Kitchens
Updated Jan 24, 2014
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Crispy outside and tender inside, Italian-style chicken cakes go from start to finish in 20 minutes.

Chicken Cakes Parmigiana

  • Prep Time 20 min
  • Total 20 min
  • Servings 4
  • Ingredients 9
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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)
Make With
Progresso Breadcrumbs

Instructions

  • Step 
    1
    In medium bowl, mix bread crumbs, egg, milk, Parmesan cheese and garlic salt. Stir in chicken.
  • Step 
    2
    Shape chicken mixture by about 1/4 cupfuls into 8 (3-inch) cakes.
  • Step 
    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.
  • Step 
    4
    Serve cakes topped with pasta sauce and mozzarella cheese.

Nutrition

420 Calories
23g Total Fat
29g Protein
23g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
210
Total Fat
23g
36%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
125mg
41%
Sodium
1140mg
47%
Potassium
410mg
12%
Total Carbohydrate
23g
8%
Dietary Fiber
1g
6%
Sugars
6g
Protein
29g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
8%
8%
Calcium
20%
20%
Iron
10%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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