Description
Enjoy a nutritious, protein-packed spin on the Italian-American classic. This recipe uses whole wheat breadcrumbs and an oven-baking technique to achieve that signature golden crunch without the excess oil of traditional frying. By butterflying the chicken, each cutlet stays moist and juicy while cooking perfectly in the oven. It is the ultimate guilt-free comfort food for busy weeknights, paired with savory marinara and melty, part-skim mozzarella.
Ingredients
1.5 pounds boneless skinless chicken breasts, butterflied into 6 thin cutlets
0.5 cup whole wheat flour
3 large eggs, beaten
1 cup whole wheat breadcrumbs
0.5 cup grated Parmesan cheese
0.25 tsp freshly cracked black pepper
2 tsp dried basil
2 tsp dried parsley
1.5 cups low-sodium, sugar-free marinara sauce
1.5 cups part-skim shredded mozzarella cheese
Instructions
Preheat your oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
Butterfly the chicken breasts into 6 even cutlets and pound them to an even 1/4-inch thickness.
Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Parmesan, pepper, basil, and parsley.
Dredge each chicken cutlet in flour, dip into the egg mixture, and coat thoroughly with the breadcrumb mixture.
Place the coated cutlets on the prepared baking sheet and bake for 20 minutes, flipping halfway through.
Remove from the oven, spoon a generous amount of marinara sauce over each cutlet, and top with shredded mozzarella.
Return the chicken to the oven and bake for an additional 12 minutes, or until the cheese is melted and bubbling.
Notes
Ensure chicken is patted dry before dredging to help the coating adhere better. For extra crispiness, lightly spray the breaded cutlets with olive oil spray before the first bake.
- Prep Time: 20
- Cook Time: 32
- Category: Chicken Recipes
- Method: Baking
- Cuisine: Italian-American