Description
A lighter, healthier version of the classic Italian chicken parmesan, made by baking breaded chicken cutlets instead of frying, topped with marinara sauce and mozzarella cheese.
Ingredients
- 2 boneless, skinless chicken breasts, sliced horizontally into 4 thin cutlets
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 egg, beaten
- ¾ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- 1 cup marinara sauce
- 4 oz fresh mozzarella, thinly sliced or shredded
- Fresh parsley or basil, chopped, for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- Pat the chicken cutlets dry with paper towels and season both sides with salt and black pepper.
- Set up a breading station with three shallow dishes: one with the beaten egg, and another with the panko breadcrumbs mixed with grated Parmesan cheese, dried oregano, dried basil, garlic powder, onion powder, and smoked paprika.
- Dip each chicken cutlet first into the beaten egg, letting any excess drip off. Then, press it firmly into the breadcrumb mixture, ensuring both sides are thoroughly coated.
- Place the coated chicken cutlets on the prepared baking sheet in a single layer.
- Bake for 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove the baking sheet from the oven. Spoon approximately ¼ cup of marinara sauce over each chicken cutlet, then top with slices or shredded mozzarella cheese.
- Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly. For a golden-brown top, you can broil for 1-2 minutes, watching carefully to prevent burning.
- Garnish with fresh chopped parsley or basil and serve immediately, perhaps with pasta or a side salad.
Notes
- Ensure chicken reaches 165°F internal temperature for safety.
- Use low-sodium marinara for a healthier option.
- This recipe can be made gluten-free by using gluten-free panko breadcrumbs.