Baked Chicken Parmesan

baked-chicken-parmesan-pan
Photo by Charles Masters
Baked Chicken Parmesan 3.8 23 5 1
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 520 calories
    • Fat 26 g (9 g saturated fat)
    • Cholesterol 150 mg
    • Sodium 1050 mg
    • Protein 55 g
    • Carbohydrate 15 g
    • Sugar 6 g
    • Fiber 2 g
    • Iron 3 mg
    • Calcium 560 mg

Heat oven to 350° F.

Process the Parmesan in a food processor until finely chopped, 10 to 15 seconds. Add the bread, 2 teaspoons of the oil, and 1/4 teaspoon each salt and pepper. Process until medium-size crumbs form, 20 to 30 seconds.

Heat the remaining 2 tablespoons of oil in a large skillet over high heat. Season the chicken with 1/4 teaspoon each salt and pepper. Cook, in batches, until golden brown on one side, 2 to 3 minutes. (Reduce heat if the skillet starts to become very dark.) Turn the chicken and cook, 30 seconds more.

Ingredients

  1. Check 1 ounce Parmesan
  2. Check 2 slices country bread (about 2 ounces total)
  3. Check 2 tablespoons plus 2 teaspoons olive oil
  4. Check Kosher salt
  5. Check black pepper
  6. Check 8 small chicken cutlets (about 1 1/2 pounds total)
  7. Check 1 1/2 cups marinara sauce
  8. Check 1/2 pound fresh mozzarella, sliced into 8 pieces
  9. Check 8 fresh basil leaves

Directions

  1. Heat oven to 350° F.
  2. Process the Parmesan in a food processor until finely chopped, 10 to 15 seconds. Add the bread, 2 teaspoons of the oil, and 1/4 teaspoon each salt and pepper. Process until medium-size crumbs form, 20 to 30 seconds.
  3. Heat the remaining 2 tablespoons of oil in a large skillet over high heat. Season the chicken with 1/4 teaspoon each salt and pepper. Cook, in batches, until golden brown on one side, 2 to 3 minutes. (Reduce heat if the skillet starts to become very dark.) Turn the chicken and cook, 30 seconds more.
  4. Spread 3/4 cup of the marinara in the bottom of a 2-quart baking dish. Top with 4 of the cutlets, 4 of the mozzarella slices, and 4 of the basil leaves; repeat. Top with the bread crumbs.
  5. Bake, covered with foil, until the sauce is bubbling, 15 minutes. Uncover and bake until the bread crumbs are golden brown, 15 minutes more.
  6. Serve warm, with a salad if desired.