Crispy Baked Chicken Parmesan
Equipment
- Baking sheet
- Wire Rack for crispier chicken
- Shallow bowls for breading
- Meat mallet optional, for even thickness
- Aluminum foil for easy cleanup
Ingredients
For the Chicken
- 2 large boneless skinless chicken breasts (halved to make 4 thinner cutlets)
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 eggs
- 2 tablespoons milk
- 1 cup all-purpose flour
For the Toppings
- 1 cup marinara sauce
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon olive oil
- Fresh basil for garnish
Instructions
Preheat & Prep
- Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Lightly grease the rack with olive oil to prevent sticking.
Prepare the Chicken
- If your chicken breasts are thick, slice them in half horizontally to create four thinner cutlets. Pound them lightly to ensure even cooking.
Set Up the Breading Station
- In one bowl, mix breadcrumbs, Parmesan cheese, garlic powder, onion powder, oregano, salt, and pepper.
- In a second bowl, whisk together eggs and milk.
- In a third bowl, place the flour.
Bread the Chicken
- Dredge each cutlet in the flour, shaking off excess.
- Dip into the egg mixture, ensuring it's fully coated.
- Press into the breadcrumb mixture, coating evenly.
Bake Until Crispy
- Place the breaded chicken on the wire rack and drizzle or spray lightly with olive oil. Bake for 20 minutes, flipping halfway through, until golden and crispy.
Add Sauce & Cheese
- Spoon marinara sauce over each cutlet, then top with mozzarella and Parmesan. Return to the oven and bake for another 5 minutes until the cheese is melted and bubbly.
Garnish & Serve
- Sprinkle with fresh basil and serve immediately with pasta, salad, or garlic bread.