Baked Chicken Parmesan
A classic Italian-American dish featuring crispy chicken cutlets, marinara sauce, and melted cheese.
Equipment
- Oven Preheat to 425°F.
- Baking sheets Greased for baking chicken.
- Shallow bowls For coating chicken.
Ingredients
Main Ingredients
- 2.5 cups panko breadcrumbs
- 5 tbsp olive oil
- 2.5 tsp kosher salt
- 0.5 bunch fresh parsley finely chopped
- 5 oz Parmesan cheese grated
- 0.5 tsp garlic powder
- 4 large eggs
- 0.33 cup all-purpose flour
- 2 lbs thin-sliced chicken cutlets
- 0.5 tsp freshly ground black pepper
- 12 oz fresh mozzarella cheese sliced
- 24 oz marinara sauce
- 1 small bunch fresh basil for garnish
- 1 pinch red pepper flakes optional
Instructions
- Preheat the oven to 425°F and position 2 racks in the oven.
- Spread panko breadcrumbs on a baking sheet, drizzle with 3 tbsp of olive oil, sprinkle with 1/2 tsp of kosher salt, and toss. Bake until golden, about 8-10 minutes.
- In a large bowl, mix finely chopped parsley, grated Parmesan cheese, and garlic powder with cooled panko.
- Grease two baking sheets with olive oil.
- In a shallow bowl, whisk eggs. Place flour in another.
- Pat dry chicken cutlets, season with salt and pepper, then coat in flour, egg, and panko mixture. Arrange on prepared baking sheets.
- Bake for 8 minutes, flip, and bake for 6-9 more minutes until cooked through.
- Slice mozzarella and place on chicken with marinara and remaining Parmesan.
- Broil until cheese melts and bubbles, about 5-8 minutes.
- Garnish with basil and red pepper flakes.
Notes
For a crispy finish, broil the chicken for an extra minute. No alcoholic drinks allowed, please substitute with a non-alcoholic option.