I love chicken parmesan! It’s the thing I get most when we go to Italian restaurants and is surprisingly easy to make at home. If you cook it in the oven, it’s even not too bad for you! This recipe is one of my go-to it-seems-fancier-than-it-really-is recipes that I make when company comes over AND one of my go-to comfort-food recipes – that’s called killing two birds with multitasking!
- 4 Chicken Cutlets, thin
- 1 Cup Flour
- 1 tsp Salt, divided
- 1 tsp Pepper, divided
- 2 Eggs
- Splash of Water
- 1 Cup Japanese (Panko) Breadcrumbs
- ½ Cup Shredded Parmesan Cheese
- 2 tsp Dried Parsley
- ½ - ¾ Cup Mozzarella Cheese, Shredded
- Preheat oven to 375 degrees
- Coat chicken in flour and shake off excess
- Coat floured chicken in egg mixture and shake off excess
- Coat floured, egged chicken in the breadcrumb mixture and don't shake off excess! The more the merrier!
- Spray a sheet pan with non-stick cooking spray and put breaded chicken on the pan.
- Spray the top of the chicken with non-stick cooking spray an cook for 10 minutes.
- Remove from oven, flip the chicken, spray and return to the oven for another 10 minutes until internal temperature reaches 165 degrees.
- Turn on the broiler
- Top each cutlet with some of the mozzarella cheese and place under the broiler until the cheese melts - maybe 5 minutes.
- Serve with spaghetti and marinara sauce.
This recipe also works really well as a sandwich, either on its own or using the leftovers. Grill a couple slices of your favorite bread and place the baked chicken parmesan and some marinara sauce in between them.
You can freeze these…but it’s probably better to just eat ALL THE CHICKEN PARM!! Pop these guys in the freezer after coating with the breading for up to 6 months. When ready to eat, cook from frozen at 375 for 30ish minutes or until the internal temperature is 160. After it’s done, move on to the topping and broiling steps!
I made this for a family gathering once as a way to impress my future in-laws and when I took the cutlets out of the oven to put cheese on them for the broiling step, I spun around too quickly and slung a couple of them off of the pan. Oops.