Baked Chicken Parmesan

By adriennehannis

TIP: Give this kid-approved dish extra crunch by coating cutlets in Japanese-style panko bread crumbs

Ingredients

• 1/4 cup all-purpose flour
• 2 large eggs, beaten
• 2/3 cup bread crumbs
• 1/4 cup grated Parmesan (1 ounce)
• 8 small chicken cutlets (1 1/2 pounds total)
• Kosher salt and black pepper
• 3 tablespoons olive oil
• 1 24-ounce jar marinara sauce
• 1 pound fresh mozzarella, sliced

Preparation

Step 1

Heat oven to 400 degrees F. Place the flour and eggs in separate shallow bowls. In a third shallow bowl, combine the bread crumbs and Parmesan. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Coat with the flour (tapping off any excess), dip in the eggs (shaking off any excess), then coat with the bread crumb mixture, pressing gently to help it adhere.

Heat the oil in a large skillet over medium-high heat. In batches, cook the chicken until golden brown, 2 to 3 minutes per side, transfer to a plate.

Pour the marinara sauce into a large, shallow baking dish. Nestle the chicken in the sauce and top with the mozzarella. Bake until the cheese is bubbling and golden brown, 20 to 25 minutes.