Make this Italian-American restaurant favorite right at home! Baked in the oven with a crisp panko-Parmesan crust, this recipe saves on the mess, dishes, and calories that come from frying.
Makes 4 servings
Ingredients
1 lb. boneless skinless chicken breast cutlets (4 cutlets)
1 tsp. salt
1/4 tsp. black pepper
1/3 cup flour
1 egg
1/2 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1/4 tsp. salt
1/2 cup marinara sauce
1/2 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375° F. Line a baking sheet with parchment paper.
- Pat the chicken cutlets dry and season on both sides with salt and pepper.
- Place the flour in a medium bowl. In a second bowl, beat the egg until smooth. In a third bowl, combine the panko, Parmesan, and salt.
- Coat a chicken cutlet thoroughly in flour, then dip it in the beaten egg. Place the cutlet in the panko and Parmesan mixture, and turn it until it is evenly coated. Transfer the cutlet from the bowl to the baking sheet. Repeat this process with the remaining chicken cutlets.
- Spray the chicken cutlets liberally with cooking spray. Transfer the baking sheet to the middle rack of the preheated oven.
- Bake the chicken cutlets for 20 minutes, until they are beginning to brown. Flip the cutlets and spray once more with cooking spray. Continue baking for an additional 10 minutes, until the coating is golden and crispy and the chicken is cooked to an internal temperature of 155° F.
- Open the oven and spoon the marinara sauce evenly over the chicken cutlets. Sprinkle the shredded cheese evenly on top. Continue baking the chicken for 5 minutes longer, until the cheese is melted.
- Remove the baking sheet from the oven. Serve immediately.
