Baked Chicken Parmesan

Baked Chicken Parmesan
 Ellie Miller
Use thin chicken cutlets and store-bought marinara to shorten your prep time.

Get the recipe.
Serves 4
preparation
15
minutes
cooking
40
minutes

Ingredients

8
thin chicken cutlets (1 1/2 pounds total)
kosher salt and black pepper
1/4
cup
all-purpose flour
2
large eggs, beaten
2/3
cup
bread crumbs
1/4
cup
grated Parmesan cheese
3
tablespoons
olive oil
1
24-ounce jar
marinara sauce
1
pound
fresh mozzarella, sliced

Directions

  1. Heat oven to 400º F. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Place the flour and eggs in separate shallow bowls; in a third shallow bowl, combine the bread crumbs and Parmesan. Coat the chicken with the flour, then dip in the eggs (letting any excess drip off), then coat with the bread crumb mixture, pressing gently to help it adhere.
  3. Heat the oil in a large skillet over medium-high heat. Cook the chicken in batches until golden brown, about 2 minutes per side.
  4. Pour the marinara sauce into a large, shallow baking dish. Top with the chicken and mozzarella.
  5. Bake until bubbling and golden brown, 20 to 25 minutes.
Kristen Evans
March 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 428
  • Protein 64 g
  • Carbohydrate 38 g
  • Sugar 16 g
  • Fiber 2 g
  • Fat 48 g
  • Sat Fat 20 g
  • Calcium 704 mg
  • Iron 4 mg
  • Sodium 1655 mg
  • Cholesterol 280 mg
What does this mean? See Nutrition 101.