Quick Baked Chicken Parmesan

Ingredients for Quick Baked Chicken Parmesan

• 2 large eggs

• 170g breadcrumbs or panko (Japanese breadcrumbs)

• 80g finely grated Parmesan (about 60g )

• 80ml olive oil, divided, plus more for brushing

• 3 1/2 teaspoons dried oregano, divided

• 3/4 teaspoons kosher salt, divided

• 3/4 teaspoons freshly ground black pepper, divided

• 4 (170g) chicken cutlets, pounded 1/2" thick

• 170g coarsely grated mozzarella (about 160g )

• 1/2 medium onion, chopped

• 2 garlic cloves, pressed or finely chopped

• 1 (675g) jar marinara sauce

• 1/4 teaspoons crushed red pepper flakes (optional)

• 1/4 cup (packed) basil leaves, torn if large, plus more for serving

Arrange racks in top and bottom of oven and place a rimmed baking sheet on bottom rack; preheat to 232°C.

Beat eggs in a large shallow bowl. Using a fork or your fingertips, mix breadcrumbs, Parmesan, 3 tablespoons oil, 3 teaspoons oregano, 1/2 teaspoons salt, and 1/2 teaspoons pepper in another large shallow bowl or plate.

Working with 1 cutlet at a time, dip in egg, allowing excess to drip back into bowl. Dredge in breadcrumb mixture, shaking off excess, then pressing to adhere. Transfer chicken to a baking sheet.

Carefully remove preheated baking sheet from oven and generously brush with oil. Transfer chicken to baking sheet and return to bottom rack. Roast 6 minutes, then carefully flip (use a spatula to scrape under cutlets) and sprinkle with mozzarella. 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 centre of cutlet registers 74°C, about 4 minutes more.

Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium-high. Cook onion, stirring, until softened, 3–4 minutes. Add garlic and cook until fragrant, about 1 minute more. Add marinara sauce, red pepper flakes (if using), 1/4 cup basil, and remaining 1/2 teaspoons oregano, 1/4 teaspoons salt, and 1/4 teaspoons pepper. Cook, stirring, until sauce starts to bubble. Reduce heat to medium and simmer until chicken is ready, stirring occasionally, at least 5 minutes.

Divide sauce among 4 plates. Top with chicken and torn basil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.