Quick Baked Chicken Parmesan
Serves: 6
Irma Bergnaum
1 January 1970
Based on User reviews:
52
Spice
57
Sweetness
48
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 large
Egg1.5 cups
Breadcrumbs3.5 tsps
Oregano (dried, divided)3 tsp
Kosher Salt (divided)1 medium
Onion (chopped)Directions:
1
Arrange racks in top and bottom of oven and place a rimmed baking sheet on bottom rack; preheat to 450°F
2
Beat eggs in a large shallow bowl
3
Using a fork or your fingertips, mix breadcrumbs, Parmesan, 3 Tbsp
4
Oil, 3 tsp
5
Oregano, 1/2 tsp
6
Salt, and 1/2 tsp
7
Pepper in another large shallow bowl or plate
8
Working with 1 cutlet at a time, dip in egg, allowing excess to drip back into bowl
9
Dredge in breadcrumb mixture, shaking off excess, then pressing to adhere
10
Transfer chicken to a baking sheet
11
Carefully remove preheated baking sheet from oven and generously brush with oil
12
Transfer chicken to baking sheet and return to bottom rack
13
Roast 6 minutes, then carefully flip (use a spatula to scrape under cutlets) and sprinkle with mozzarella
14
Place baking sheet on top rack and continue to roast until juices run clear, mozzarella is melted, and an instant-read thermometer inserted into the center of cutlet registers 165°F, about 4 minutes more
15
Meanwhile, heat remaining 2 Tbsp
16
Oil in a large skillet over medium-high
17
Cook onion, stirring, until softened, 3–4 minutes
18
Add garlic and cook until fragrant, about 1 minute more
19
Add marinara sauce, red pepper flakes (if using), 1/4 cup basil, and remaining 1/2 tsp
20
Oregano, 1/4 tsp
21
Salt, and 1/4 tsp
22
Pepper
23
Cook, stirring, until sauce starts to bubble
24
Reduce heat to medium and simmer until chicken is ready, stirring occasionally, at least 5 minutes
25
Divide sauce among 4 plates
26
Top with chicken and torn basil
27
Arrange racks in top and bottom of oven and place a rimmed baking sheet on bottom rack; preheat to 450°F
28
Beat eggs in a large shallow bowl
29
Using a fork or your fingertips, mix breadcrumbs, Parmesan, 3 Tbsp
30
Oil, 3 tsp
31
Oregano, 1/2 tsp
32
Salt, and 1/2 tsp
33
Pepper in another large shallow bowl or plate
34
Working with 1 cutlet at a time, dip in egg, allowing excess to drip back into bowl
35
Dredge in breadcrumb mixture, shaking off excess, then pressing to adhere
36
Transfer chicken to a baking sheet
37
Carefully remove preheated baking sheet from oven and generously brush with oil
38
Transfer chicken to baking sheet and return to bottom rack
39
Roast 6 minutes, then carefully flip (use a spatula to scrape under cutlets) and sprinkle with mozzarella
40
Place baking sheet on top rack and continue to roast until juices run clear, mozzarella is melted, and an instant-read thermometer inserted into the center of cutlet registers 165°F, about 4 minutes more
41
Meanwhile, heat remaining 2 Tbsp
42
Oil in a large skillet over medium-high
43
Cook onion, stirring, until softened, 3–4 minutes
44
Add garlic and cook until fragrant, about 1 minute more
45
Add marinara sauce, red pepper flakes (if using), 1/4 cup basil, and remaining 1/2 tsp
46
Oregano, 1/4 tsp
47
Salt, and 1/4 tsp
48
Pepper
49
Cook, stirring, until sauce starts to bubble
50
Reduce heat to medium and simmer until chicken is ready, stirring occasionally, at least 5 minutes
51
Divide sauce among 4 plates
52
Top with chicken and torn basil