Tuesday, December 14, 2010

Baked Chicken Parmesan


  • 8 thin chicken cutlets
  • kosher salt and black pepper
  • 1/4 cup all-purpose flour
  • 2 large eggs, beaten
  • 2/3 cup bread crumbs (I used Italian bread crumbs)
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons olive oil
  • 1 24-ounce jar marinara sauce
  • 1 pound sliced mozzarella


  1. Heat oven to 400ยบ F. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Place the flour and eggs in separate shallow bowls; in a third shallow bowl, combine the bread crumbs and Parmesan. Coat the chicken with the flour, then dip in the eggs (letting any excess drip off), then coat with the bread crumb mixture, pressing gently to help it adhere.
  3. Heat the oil in a large skillet over medium-high heat. Cook the chicken in batches until golden brown, about 2 minutes per side.
  4. Pour the marinara sauce into a large, shallow baking dish. Top with the chicken and mozzarella.
  5. Bake until bubbling and golden brown, 20 to 25 minutes.
I served this dish with whole wheat spaghetti noodles and used the marinara in the baking dish as sauce. Super easy and delicious!

Recipe from Real Simple


  1. We loooove this at my house! I had to cook mine a little longer to make sure chicken was done, but it's a huge hit with everyone. Tiff, what kind of marinara sauce did you use?

  2. I had to cook mine longer, too. I think that's because I used full chicken breasts rather than chicken cutlets. I used the Classico Traditional Basil marinara sauce that is found at any grocery store.