Chicken Parmesan Cakes

I think it’s fairly obvious that I love chicken parmesan. First there were the meatballs, then there were the open-faced sandwiches...and now, these chicken parmesan cakes. I guess I really must love recipes that reinvent the classic dish and turn it into something a little bit more interesting.

These chicken parmesan cakes are a delicious alternative to the traditional version, that’s for sure. They make use of store-bought rotisserie chicken, so they come together really fast. They’re a lot like crab cakes in appearance and texture, but they taste like chicken parmesan through and through. There’s not nearly as much work required, though, so they’re perfect for weeknight cooking, especially on those nights when you just don’t know what else to make. We all liked these, even the toddler. This is a great one to have in the quick-cooking arsenal!

Chicken Parmesan Cakes
source: slightly adapted from Betty Crocker

1/2 cup Italian-style bread crumbs
1 egg
2 tablespoons milk
2 tablespoons grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
2 cups finely chopped deli rotisserie chicken
1/4 cup vegetable oil
1 cup tomato pasta sauce, heated
1/2 cup shredded mozzarella cheese
Pasta, if desired

1. Mix together chicken, bread crumbs, egg, milk, parmesan cheese, salt and garlic powder.

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 over pasta, if desired, with tomato sauce and mozzarella cheese.