Healthy Chicken Parmesan Baked (Print-Friendly Version)
Tender chicken baked with crisp coating, topped with tangy marinara and mozzarella. A comforting, lighter meal.
# What You’ll Need to Make This:
→ Main Components
01 -
680 g boneless, skinless chicken breasts or chicken cutlets
02 -
120 g whole wheat flour
03 -
3 large eggs
04 -
170 g shredded mozzarella cheese
05 -
360 ml marinara sauce
→ Breading Mixture
06 -
110 g whole wheat bread crumbs, unseasoned
07 -
50 g grated Parmesan cheese
08 -
0.25 teaspoon ground black pepper
09 -
2 teaspoons dried basil
10 -
2 teaspoons dried parsley
# How to Prepare:
01 -
Butterfly the chicken breasts by slicing each in half lengthwise. Place the pieces between sheets of plastic wrap and pound until approximately 6 mm thick to ensure even cooking.
02 -
Set oven to 220°C and line a baking sheet with parchment paper.
03 -
Set out three shallow bowls: fill the first with flour, the second with beaten eggs, and the third with a mixture of bread crumbs, Parmesan, black pepper, basil, and parsley.
04 -
Dredge each cutlet in flour, dip into egg, and press into the bread crumb mixture to coat evenly on both sides. Repeat for all pieces.
05 -
Arrange breaded cutlets on the prepared baking sheet. Bake for 15 minutes, then flip and bake for an additional 15 minutes until golden and cooked through.
06 -
Spoon approximately 60 ml marinara sauce over each cutlet and sprinkle with about 40 g mozzarella. Return to the oven and set to broil for 2 minutes, or until cheese is fully melted.
07 -
Serve immediately, optionally over pasta or a fresh salad.
# Extra Tips:
01 -
Pounding the chicken to an even thickness ensures uniform cooking and prevents tough, undercooked portions.