Baked Chicken Parmesan
This is my lighter take on classic Chicken Parmesan. Instead of frying the chicken, I use thin oven-baked cutlets while keeping all the flavors I love—rich tomato sauce, melted mozzarella, and plenty of Parmigiano-Reggiano. This is one of my favorite ways to enjoy Chicken Parmesan when I want something a little lighter without giving up the crispy texture.
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Servings
2
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Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb / 450 g), sliced into thin cutlets
- Kosher salt
- Freshly ground black pepper
- ½ cup (60 g) all-purpose flour
- 1 large egg, beaten
- 1 cup (60 g) panko or fine dry breadcrumbs
- ½ cup (45 g) finely grated Parmigiano Reggiano, divided
- 2 tablespoons extra virgin olive oil
- 1 cup (240 ml) tomato sauce
- 4 oz (115 g) fresh mozzarella, sliced and drained
- Fresh basil, for serving
Instructions
- Heat the oven to 425°F (220°C). Line a baking sheet with parchment and drizzle or brush it with olive oil.
- Season the cutlets with salt and pepper.
- Dredge each cutlet in flour, then egg, then breadcrumbs mixed with half of the Parmigiano Reggiano.
- Arrange on the baking sheet and drizzle the tops lightly with olive oil.
- Bake until the coating is golden and the chicken is cooked through, 12–16 minutes.
- Spoon a modest amount of tomato sauce over each cutlet. Top with mozzarella and the remaining Parmigiano.
- Return to the oven until the cheese is melted and bubbling, 5–8 minutes.
- Rest a minute, then finish with basil.
Chef’s Notes
Baking the cutlets instead of frying keeps the dish lighter, but the coating still needs oil and a hot oven or it will stay pale. Don't drown the chicken in sauce—just enough to taste like Chicken Parmesan.
Equipment Used
- Baking sheet
- Shallow dishes for dredging
- Home oven