Chicken Parmesan
Crispy breaded chicken cutlets are baked with marinara, melted mozzarella, and Parmesan for a comforting Italian-American dinner.
Prep: 20 min · Cook: 25 min · Yield: 4 · Method: Oven
Ingredients
- 1.5 pounds chicken breasts, boneless, skinless
- 1 cup plain breadcrumbs
- 0.5 cup parmesan cheese
- 2 large large eggs
- 2 cups marinara sauce
- 1.5 cups shredded mozzarella cheese
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
Cooking instructions
- Heat the oven to 425°F. Line a rimmed baking sheet with parchment or lightly grease it. Slice each chicken breast horizontally into two thinner cutlets, then gently pound them to an even 1/2-inch thickness. Season both sides with the salt and pepper. (about 10 min) — 425°F
- Combine the breadcrumbs, Parmesan, and garlic powder in a shallow bowl. Beat the eggs in a second shallow bowl. Dip each cutlet in the egg, letting excess drip off, then press it into the breadcrumb mixture to coat both sides. (about 5 min) — 425°F
- Heat the olive oil in a large oven-safe skillet over medium heat. Cook the breaded cutlets in batches, if needed, for 2 to 3 minutes per side, until golden brown; they do not need to be cooked through. Transfer them to the prepared baking sheet or leave them in the skillet. (about 7 min) — Medium heat
- Spoon the marinara sauce over the cutlets and sprinkle with the mozzarella. Bake for 8 to 10 minutes, until the cheese is melted and the thickest part of each chicken cutlet reaches 165°F on an instant-read thermometer. (about 10 min) — 425°F
- Rest for 3 minutes before serving. Serve hot with additional marinara or a simple salad, if desired. (about 3 min) — 165°F internal