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Crispy Baked Chicken Parmesan

Crispy panko-breaded chicken cutlets topped with a rich marinara sauce, melted mozzarella cheese, and fresh basil, finished in the oven.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 cutlets
Course: Dinner, Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Breading
  • 2 large chicken breasts halved into thin cutlets
  • 0.5 cup all-purpose flour seasoned with salt & pepper
  • 2 large eggs beaten
  • 1 cup Panko breadcrumbs
  • 0.5 cup Parmesan cheese finely grated
  • 1 tsp dried oregano
  • 1 tsp garlic powder
Toppings
  • 8 oz fresh mozzarella cheese sliced
  • 1 cup marinara sauce
  • 0.25 cup fresh basil chopped
  • 3 tbsp olive oil for frying

Equipment

  • Meat mallet
  • Shallow Bowls
  • Large Skillet
  • Baking sheet
  • Measuring cups and spoons

Method
 

  1. Pound chicken breasts with a meat mallet until thin and even (about 1/4-inch). Pat dry and season both sides.
  2. Prepare standard breading: Place seasoned flour, beaten eggs, and a mixture of Panko, Parmesan, and spices in separate shallow bowls.
  3. Dredge each cutlet in flour, then dip into the egg, and finally cover with breadcrumbs, pressing firmly to coat. Chill for 10 mins.
  4. Heat olive oil in a skillet over medium-high heat. Fry the chicken until golden and crispy, about 3-4 minutes per side. Drain on a paper towel.
  5. Preheat oven to 400°F (200°C). Transfer the chicken to a baking sheet. Place fresh mozzarella slices on each, followed by a spoonful of marinara.
  6. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
  7. Serve immediately, garnished with a generous amount of fresh basil and more grated Parmesan if desired.

Notes

Ensure the chicken is pounded evenly for consistent cooking. Using Panko is key for extra crunch. Top with extra Parmesan and a drizzle of quality olive oil.