Baked Chicken Parmesan
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!
Servings: 6
Equipment
Ingredients
- 6 chicken cutlets
- kosher salt and pepper to taste
- ½ cup all purpose flour
- 1 teaspoon oregano for flour mixture
- 1 teaspoon garlic powder for flour mixture
- 1 cup Panko breadcrumbs
- 1 teaspoon garlic powder for breading
- 1 teaspoon oregano for breading
- ¼ cup grated parmesan cheese
- 2 large eggs
- 1 cup marinara or spaghetti sauce
- 8 thin slices fresh mozzarella cheese or ½ cup shredded Mozzarella Cheese
- cooking spray
Instructions
- Preheat the oven to 425℉ (220℃). 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 ½ cup all purpose flour with 1 teaspoon salt, 1 teaspoon oregano, and 1 teaspoon garlic powder. In the second dish, whisk together 2 large eggs with 1 tablespoon of water and ½ teaspoon of salt. In the third dish, mix together 1 cup Panko breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon oregano, ¼ cup grated parmesan cheese, and a pinch of salt.
- 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
Using Chicken Breasts: If using chicken breasts, use 3 breasts and cut them into cutlets by slicing each breast horizontally 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.
Nutrition
Calories: 290kcal | Carbohydrates: 11g | Protein: 41g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 167mg | Sodium: 856mg | Potassium: 824mg | Fiber: 1g | Sugar: 2g | Vitamin A: 360IU | Vitamin C: 4.9mg | Calcium: 107mg | Iron: 2.2mg
