Description
This Baked Chicken Parmesan features tender chicken cutlets coated in seasoned whole wheat breadcrumbs, baked until crisp, and topped with marinara and melted mozzarella. It makes an easy Italian-inspired dinner without pan-frying.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts, about 3 large breasts, or 1½ pounds chicken cutlets
- ½ cup whole wheat flour
- 3 large eggs
- 1½ cups shredded mozzarella cheese
- 1½ cups marinara sauce
- 1 cup unseasoned whole wheat breadcrumbs
- ½ cup grated Parmesan cheese
- ¼ teaspoon black pepper
- 2 teaspoons dried basil
- 2 teaspoons dried parsley
- Cooking spray, optional
Instructions
- Slice each chicken breast in half lengthwise, then place the pieces between plastic wrap or parchment paper.
- Pound the chicken to about ¼ inch thick. You should have approximately six cutlets.
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Place the flour in the first of three shallow bowls.
- Crack the eggs into the second bowl and whisk until smooth.
- Combine the breadcrumbs, Parmesan, black pepper, dried basil, and dried parsley in the third bowl.
- Coat each cutlet in flour and shake off the excess.
- Dip the floured cutlet into the beaten eggs and let the extra egg drip away.
- Press the cutlet into the breadcrumb mixture until both sides are fully coated.
- Arrange the breaded cutlets on the prepared baking sheet and lightly coat them with cooking spray, if desired.
- Bake for 15 minutes, flip the cutlets, and bake for another 15 minutes.
- Check that the thickest cutlet has reached an internal temperature of 165°F.
- Top each cutlet with about ¼ cup marinara sauce and ¼ cup shredded mozzarella.
- Switch the oven to broil and cook for about 2 minutes, watching closely, until the cheese melts.
- Rest the chicken for 3 to 5 minutes before serving.
Notes
- Pound the chicken evenly so every cutlet cooks at the same rate.
- Use a thick marinara sauce to help keep the breading crisp.
- Do not add the sauce and cheese until the chicken has finished baking.
- Freshly shredded mozzarella melts more smoothly than many pre-shredded varieties.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in a 375°F oven or a 350°F air fryer for the best texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken cutlet
- Calories: 572
- Sugar: 6
- Sodium: 676
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 1
- Carbohydrates: 39
- Fiber: 6
- Protein: 60
- Cholesterol: 273