Baked Chicken Parmigiana
Ingredients
The chicken
-
1
lb
thinly sliced boneless skinless chicken cutlets
-
1
large
beaten egg
The coating
-
¾
cup
Italian breadcrumbs
-
2
tbsp
grated Parmesan cheese
-
6
tbsp
shredded mozzarella cheese
The sauce
Seasoning
-
to taste
salt
-
to taste
pepper
Instructions
- Preheat the oven to 425°F.
- Spray a rimmed baking sheet with cooking spray.
- Combine breadcrumbs and Parmesan cheese in a medium bowl.
- Whisk the egg in a separate medium bowl.
- Pat the chicken cutlets dry, then season with salt and pepper.
- Dip each cutlet in the egg, allowing excess to drip off, then coat with breadcrumbs.
- Place the cutlets on the baking sheet without overcrowding.
- Bake for 6-8 minutes on each side.
- Remove from the oven, top each cutlet with tomato sauce and mozzarella cheese.
- Return to the oven or broiler until the cheese melts.
- Serve with zoodles, spaghetti squash, or brown rice pasta.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
30g
Sodium
400mg
Cholesterol
150mg
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