Baked Chicken Parmesan
This crispy baked chicken Parmesan is a healthier take on a classic.
Servings 4 servings
Ingredients
- 2 large chicken breasts
- salt and pepper
- 1 egg
- 1 tablespoon flour
- ¾ cup grated Parmesan cheese
- ½ cup panko bread crumbs
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
Topping
- 1 cup freshly grated mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
- 1 cup tomato or marinara sauce warmed
- chopped fresh basil
Instructions
- Preheat the oven to 400 F.
- Slice the chicken breasts horizontally to get 4 thinner pieces. Cover them with plastic wrap and pound to ½ inch thick. Season on both sides with salt and pepper.
- Beat the egg and flour together in a bowl, and, in a shallow dish, combine the Parmesan, bread crumbs, garlic powder, and oregano.
- Line a baking sheet with foil and spray with cooking spray. Dredge each chicken cutlet first in the flour and egg mixture, shaking off the excess. Then dredge in the breadcrumb mixture, pressing to make sure the crumbs adhere, and transfer to the prepared baking sheet. Spray the chicken with cooking spray.
- Transfer the baking sheet to the oven and bake for 15-18 minutes, just until the chicken is cooked through. Turn on the broiler.
- Flip the chicken and spread about 2 tablespoons of warm sauce over each piece. Sprinkle each piece with ¼ cup of mozzarella and 1 tablespoon Parmesan cheese.
- Broil until the cheese is melted and starting to bubble and brown, about 3-4 minutes. Sprinkle with chopped basil and serve.
Notes
Frying instead of baking: To fry the chicken instead of baking, bread it as described in the recipe, then heat ⅓ cup of vegetable or canola oil over medium-high heat until shimmering. Cook the chicken two pieces at a time, for about 3-4 minutes per side until golden. Transfer to a paper towel-lined plate for a minute before transferring to a baking sheet to top with the sauce and cheese.