Crispy Chicken Parmesan – A Delicious Oven-Baked Delight
A lighter, oven-baked version of the classic chicken parmesan, featuring crispy breaded chicken topped with marinara sauce and melted mozzarella.
Equipment
- Baking sheet
- Wire rack
- Mixing Bowls
- Shallow plates
- Oven
Ingredients
- For the Chicken:
- 2 large boneless skinless chicken breasts (halved into cutlets)
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- 1 cup flour
- 2 eggs beaten
- For the Topping:
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 2 tbsp fresh basil chopped
Instructions
- Step 1: Preheat the Oven
- Preheat oven to 425°F (220°C).
- Line a baking sheet with foil and place a wire rack on top (to keep chicken crispy).
- Step 2: Prepare the Breading Station
- In one shallow dish, place flour.
- In a second dish, beat the eggs.
- In a third dish, mix panko, Parmesan, garlic powder, Italian seasoning, salt, and black pepper.
- Step 3: Bread the Chicken
- Coat each chicken cutlet in flour, shaking off excess.
- Dip into beaten eggs, ensuring full coverage.
- Press into panko mixture, coating evenly.
- Place breaded cutlets on the wire rack.
- Step 4: Bake the Chicken
- Spray the chicken lightly with cooking spray (for extra crispiness).
- Bake for 18-20 minutes, until golden brown and cooked through (internal temp 165°F/74°C).
- Step 5: Add Sauce and Cheese
- Remove from the oven and spoon marinara sauce over each cutlet.
- Sprinkle with mozzarella cheese.
- Return to the oven and bake for 5 more minutes, until the cheese is melted and bubbly.
- Step 6: Serve
- Garnish with fresh basil and serve over spaghetti or a side salad.
Video
Notes
Use a wire rack to prevent soggy breading.
Swap panko for crushed cornflakes for extra crunch.
Use fresh mozzarella slices for a gourmet touch.
Swap panko for crushed cornflakes for extra crunch.
Use fresh mozzarella slices for a gourmet touch.