BAKED CHICKEN CUTLET RECIPE RECIPES
BAKED CHICKEN PARMESAN RECIPE - SKINNYTASTE
The Best Chicken Parmesan recipe, made a bit healthier! Breaded chicken cutlets are baked, not fried yet the chicken is so moist and full of flavor.
Provided by Gina
Categories Dinner
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Spray a large baking sheet lightly with spray.
- Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.
- Lightly spray a little more oil on top and bake in the oven for 25 minutes.
- Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese.
- Bake 5 more minutes or until cheese is melted.
Nutrition Facts : ServingSize 1 piece, Calories 251 kcal, CarbohydrateContent 14 g, ProteinContent 31.5 g, FatContent 9.5 g, CholesterolContent 14 mg, FiberContent 1.5 g
QUICK BAKED CHICKEN PARMESAN RECIPE | EPICURIOUS
This faster and healthier version of Chicken Parmesan is perfect for a cozy weeknight dinner. Serve with garlic bread and a side salad to round out the meal.
Provided by Rhoda Boone
Total Time 22 minutes
Cook Time 22 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- Arrange racks in top and bottom of oven and place a rimmed baking sheet on bottom rack; preheat to 450°F.
- Beat eggs in a large shallow bowl. Using a fork or your fingertips, mix breadcrumbs, Parmesan, 3 Tbsp. oil, 3 tsp. oregano, ½ tsp. salt, and ½ tsp. pepper in another large shallow bowl or plate.
- Working with 1 cutlet at a time, dip in egg, allowing excess to drip back into bowl. Dredge in breadcrumb mixture, shaking off excess, then pressing to adhere. Transfer chicken to a baking sheet.
- Carefully remove preheated baking sheet from oven and generously brush with oil. Transfer chicken to baking sheet and return to bottom rack. Roast 6 minutes, then carefully flip (use a spatula to scrape under cutlets) and sprinkle with mozzarella. Place baking sheet on top rack and continue to roast until juices run clear, mozzarella is melted, and an instant-read thermometer inserted into the center of cutlet registers 165°F, about 4 minutes more.
- Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high. Cook onion, stirring, until softened, 3–4 minutes. Add garlic and cook until fragrant, about 1 minute more. Add marinara sauce, red pepper flakes (if using), ¼ cup basil, and remaining ½ tsp. oregano, ¼ tsp. salt, and ¼ tsp. pepper. Cook, stirring, until sauce starts to bubble. Reduce heat to medium and simmer until chicken is ready, stirring occasionally, at least 5 minutes.
- Divide sauce among 4 plates. Top with chicken and torn basil.
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