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Baked Chicken Parmigiana
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Servings:
Author:
Dani Spies
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Course:
Dinner
meat + chicken
Cuisine:
Italian
🧂 Ingredients
1 lb.
of thinly sliced boneless
skinless chicken cutlets
1
beaten egg
3/4 cups
of Italian breadcrumbs
you wont use it all
2 tbsp.
of grated Parmesan cheese
6 tbsp.
shredded mozzarella cheese
1/2 cup
of tomato sauce
Salt and pepper to taste
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Instructions
1
Preheat oven to 425.
2
Spray a rimmed baking sheet with some cooking spray.
3
In a medium bowl, combine the breadcrumbs with the Parmesan cheese.
4
In a separate medium bow, whisk your egg.
5
Pat your chicken cutlet dry with a paper towel and then season both sides with
salt and pepper.
6
Dip each chicken cutlet into the egg (allow excess to drip off) and the coat
both sides of the chicken with the breadcrumbs.
7
Lay on the baking sheet, being sure not to over crowd the pan, and pop into the
oven for 6-8 minutes on each side.
8
Remove from oven and top each cutlet with a couple tablespoons of tomato sauce
and a sprinkle of mozzarella cheese.
9
Pop it back into the oven (or under the broiler) until the cheese has melted.
10
Serve along zoodles, spaghetti squash, or brown rice pasta.
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