Prep time: 25 min
Cook time: 40 min
I am a crispy girl all the way, meaning the crumb coating on chicken Parmesan better be crisp and crunchy, not soggy. Over the years of making chicken Parm, my absolute favorite dish ever, I’ve come up with a few tricks for getting the chicken super-crispy—without frying. Yes, without frying. Not only does oven-baking save you from an oily cooktop, but it really shows off the flavors in the bread crumbs and marinara sauce while staying on the (somewhat) lighter side.
The trick is to bake the chicken in a single layer on a baking sheet instead of layered in a baking dish. The heat circulates around the chicken more thoroughly, ensuring the most surface area comes into contact with that hot air. I also bake the chicken part way without sauce, which really helps that crumb coating to crisp up.
Ingredients
1 cup bread crumbs
1⁄2 teaspoon each dried basil and dried oregano or 1 teaspoon Italian Rub
1⁄2 teaspoon salt
4 boneless, skinless chicken breasts (6 to 8 ounces each)
1 large egg
11⁄2 cups homemade or store-bought marinara, warmed
1 cup grated whole-milk or part-skim mozzarella cheese
Parmesan cheese, for serving (optional)
Pasta, for serving
Season the bread crumbs. Place the bread crumbs in a medium bowl and toss with the herbs and salt.
Pound the chicken breasts. Preheat the oven to 400°F. Line a cutting board with a large sheet of plastic wrap. Place 1 chicken breast on top and cover with another sheet of plastic. Pound the breast until it’s super-thin, about 1⁄4″ thick. Remove the plastic and set the cutlet aside; repeat with the remaining breasts.
Bread the cutlets. Set a rimmed baking sheet at one end of your work surface. Place the bread crumbs next to the baking dish. Beat an egg in a shallow pie plate or bowl and place next to the bread crumbs. Set the chicken next to the egg. Using 1 hand (this will be your “breading” hand—try to keep the other hand clean), dip a cutlet into the egg, making sure the egg coats both sides, and then place it in the bread crumbs. Sprinkle crumbs over the cutlet, making sure both sides are evenly coated, and then place the breaded cutlet on the baking sheet. Repeat with the remaining chicken and place in the baking sheet (try to fit all of the chicken on the baking sheet in 1 layer).
Bake, sauce, and bake some more. Bake the cutlets until lightly browned, about 20 minutes. Remove the baking sheet from the oven and pour the sauce over the top. Sprinkle evenly with the mozzarella and bake until the cheese is bubbly and golden brown, about 20 minutes longer. Serve immediately, sprinkled with Parmesan, if using, and with some pasta on the side.
