Healthy Baked Chicken Parmesan (Printable Version)
Crispy oven-baked chicken cutlets topped with marinara and melted mozzarella, a healthier take on the Italian classic.
# Ingredients:
→ Main Ingredients
01 -
1.5 kg boneless, skinless chicken breasts (about 3 large breasts or equivalent chicken cutlets)
02 -
1.5 cups marinara sauce
03 -
1.5 cups shredded mozzarella
→ Coating
04 -
½ cup whole wheat flour
05 -
3 large eggs
→ Breading Mixture
06 -
1 cup whole wheat bread crumbs (unseasoned)
07 -
½ cup grated Parmesan cheese
08 -
¼ teaspoon black pepper
09 -
2 teaspoons dried basil
10 -
2 teaspoons dried parsley
# Steps:
01 -
Butterfly chicken breasts by slicing them lengthwise (like a book). Place between plastic wrap and pound with a meat tenderizer until approximately ¼ inch thick. This crucial step ensures even cooking and tender results. You should have 6 cutlets.
02 -
Preheat oven to 220°C (425°F) and line a baking sheet with parchment paper.
03 -
Arrange 3 large shallow bowls in a row. Place whole wheat flour in the first bowl, crack and whisk eggs in the second bowl, and combine bread crumbs, Parmesan cheese, pepper, dried basil and dried parsley in the third bowl.
04 -
Working with one cutlet at a time, dredge first in flour, then dip in beaten egg, and finally coat with the bread crumb mixture. Press gently to ensure even coating. Repeat with all cutlets.
05 -
Place breaded cutlets on the prepared baking sheet. Bake at 220°C for 15 minutes, then flip the cutlets and bake for another 15 minutes.
06 -
After 30 minutes of baking, top each cutlet with approximately ¼ cup marinara sauce and ¼ cup shredded mozzarella. Switch oven to broil setting and cook for about 2 minutes until cheese is melted and bubbly.
07 -
Serve hot over pasta or alongside a fresh salad.
# Notes:
01 -
This healthier version of classic Chicken Parmesan uses whole wheat flour and bread crumbs for added nutrition.
02 -
Pounding the chicken to an even thickness is essential for proper cooking.