Description
Make restaurant-quality Chicken Parmesan at home with this easy baked recipe that delivers crispy cutlets and a cheesy, satisfying finish perfect for a weeknight Italian dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
- 1 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese, for coating
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup marinara sauce, warmed
- 8 ounces fresh mozzarella cheese, sliced
- 1/4 cup grated Parmesan cheese, for topping
- 2 tablespoons olive oil, for drizzling
- Cooked spaghetti or linguine, for serving
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
- Set up a standard breading station with three shallow dishes. Place flour in the first dish. Whisk eggs in the second dish. In the third dish, combine panko breadcrumbs, 1/2 cup grated Parmesan, garlic powder, oregano, salt, and pepper.
- Dredge each pounded chicken cutlet first in the flour, shaking off excess. Dip it into the egg mixture, letting excess drip off. Finally, press the cutlet firmly into the panko mixture to coat both sides evenly.
- Place the coated cutlets on the prepared baking sheet. Drizzle the tops lightly with olive oil.
- Bake for 15 minutes.
- Remove the pan from the oven. Spoon about 1/4 cup of warm marinara sauce over each cutlet. Top each with slices of fresh mozzarella cheese. Sprinkle the remaining 1/4 cup Parmesan over the cheese.
- Return the pan to the oven and bake for another 5 to 8 minutes, or until the cheese is melted, bubbly, and lightly browned, and the chicken is cooked through (internal temperature reaches 165°F).
- Serve immediately over cooked pasta with extra sauce, if desired.
Notes
- For extra crispiness, lightly spray the tops of the breaded cutlets with cooking spray before the first bake.
- Use high-quality marinara sauce for the best flavor in this simple Italian classic.
- Pounding the chicken ensures even cooking and tenderness for juicy cutlets.
- Prep Time: 15 min
- Cook Time: 23 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 550
- Sugar: 8
- Sodium: 750
- Fat: 25
- Saturated Fat: 11
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 52
- Cholesterol: 140