Oven Baked Chicken Parmesan
I saw Fool Proof Living's recipe for Oven Baked Chicken Parmesan and knew I had to try it; If I can get crispy goodness without having to use a fryer, then I'm sold! I must admit that I used a store bought marinara sauce to save time. But the chicken parmesan tasted great when all the components were brought together!
What You'll Need
- 1 1/2 cups panko
- 1 tablespoon olive oil
- 1 oz. (1/2 cup) freshly grated Parmesan cheese
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly grounded
- 11/2 teaspoons garlic powder
- 3 egg whites
- 1tablespoon water
- 3 large skinless chicken breasts, sliced into cutlets
- 3/4 cup part-skim mozzarella cheese, shredded
- 1 tablespoon minced fresh basil
- 1 bottle of your favorite marinara sauce
- Fool Proof has a tomato sauce recipe if you want to make your own!
Oven: 350 degrees
Cook Time: 20-25 minutes or until chicken has fully cooked through.
We'll start off prepping the Panko. Place the Panko and olive oil in a large skillet and cook until golden brown. This requires almost constant stirring as the Panko is just waiting to burn. Fool Proof's recipe said to stir for around 9-10 minutes but I was done in around 7. Set it aside to cool.
I started off with chicken breasts so I tenderized them and cut them into cutlets.
Now to prep the chicken coating! Mix together the dry ingredients: flour, garlic powder, salt and pepper.
Next place the egg whites and water in a bowl and mix thoroughly.
Finally stir in the parmesan to the (now cooled) panko.
Pat each chicken cutlet dry and then we're ready to start putting the chicken in! Right before we do that, take out either a:
- Rimmed baking sheet covered with tinfoil across the top. Place a greased wire rack on top.
- Pan covered with tinfoil on the top. As you might see, I couldn't find my wire rack for this and had to improvise.
For dipping the chicken you'll want to:
- Coat the chicken in the flour. Shake off the excess.
- Dredge the chicken in the egg mixture, letting the excess egg drip off.
- Coat the chicken in the Panko-parmesan mix.
Set the chicken on the wire rack or in the pan after. Once done I took the leftover panko mixture and sprinkled it on top of the chicken.
Now it's time to bake! Place it in the oven for 15 minutes.
Note: if you used a pan instead of the wire rack + sheet, I cooked the chicken for 20 minutes and flipped each piece over at the 10 minute mark to ensure both sides got crispy.
Remove it from the oven and add 2 tablespoons of sauce on top of each cutlet.
Next add 2 tablespoons of mozzarella cheese to each piece. I looooove mozzarella cheese so I just put a bunch of slices on.
Return the dish to the oven to bake for the remaining 5 minutes (or until the chicken is done and the cheese has melted).
Once out you can sprinkle parmesan cheese and ribbons of basil for serving.
I also tried out an Asian Green bean recipe as our veggie portion.
There you have it! Oven baked parmesan chicken. Now that I've found my trusty wire rack I have it on the list to try this recipe again! It being well received at the dinner table always helps too. ;P
This lighting is MUCH cooler in tone- what do you think of it? I think I like the warmer pictures better, but I'd love to know your opinion!