Made with a classic crispy parmesan coating, this recipe for Chicken Parmesan is full of incredible flavor, yet baked for a lighter version of this Italian Classic!
8thin slices fresh mozzarella cheeseor ½ cup shredded Mozzarella Cheese
cooking spray
Instructions
Preheat the oven to 425 degrees F. Place a baking rack on top of a rimmed baking sheet. Lightly spray with olive oil.
Place the chicken cutlets in between two pieces of plastic wrap and pound lightly with a meat mallet to ensure the cutlets are even in size. Season each side of the chicken with salt and pepper.
Set up three shallow dishes. In the first dish, mix together flour with 1 teaspoon salt, 1 teaspoon of garlic powder, and 1 teaspoon oregano. In the second dish, whisk together the eggs with 1 tablespoon of water and ½ teaspoon of salt. In the third dish, mix together breadcrumbs, parmesan cheese, ½ teaspoon salt, 1 teaspoon garlic powder, and 1 teaspoon oregano.
Dredge the chicken in the flour mixture, shaking off excess. Then dip in the egg mixture, shaking off excess. Finally, evenly coat the chicken with breadcrumb mixture, gently pressing the mixture into the chicken to coat. Repeat the process with each chicken cutlet.
Place the breaded chicken on the prepared pan. Lightly spray the cutlets with olive oil cooking spray.
Bake the chicken for 10 minutes.
Remove the baked chicken from the oven and place the breaded chicken into a 9x13 pan baking dish. Top each chicken breast with 1-2 tablespoons of spaghetti sauce and 1 slice of fresh mozzarella.
Return to oven and bake for 5-8 more minutes, or until cheese is browned and melted.
Allow to cool slightly and then serve immediately for best results.
Video
Notes
Chicken: If using chicken breasts instead of chicken cutlets, cut them into cutlets. Place one hand flat on top of a chicken breast and holding the knife parallel to the cutting board, slice it horizontally, from the thick end to the thin end, into two even pieces. Gluten-Free Option: Feel free to use an all-purpose gluten-free flour blend and gluten-free panko bread crumbs. Egg-Free Option: If you have an egg allergy, you can use milk or almond milk in place of the eggs. It will help the breadcrumbs adhere to the chicken, but does not work quite as well as eggs do. Baking Rack: If you don't have a baking rack, use an oven-safe stainless steel cooling rack instead. If you don't have either, place breaded chicken directly onto a greased baking sheet and flip after 5 minutes of cook time.Storage: Store leftover Chicken Parmesan in an airtight container for up to 3 days in the refrigerator. Reheat by placing the chicken in a baking dish and cover with foil. Bake at 350 degrees F for 20-25 minutes until warmed through.