Italian-American · baked cutlets
Weeknight Chicken Parmesan
Crisp chicken cutlets baked with marinara and mozzarella, with less frying and a clear 40-minute finish.
Total time40 min
Hands-on25 min
Cleanupmedium
Serves4
Cook
Make dinner
- 01
Heat the oven to 425°F. Season the chicken with salt, then coat each cutlet in flour, egg, and panko.
- 02
Heat the oil in an oven-safe skillet over medium-high. Brown the chicken for 3 minutes per side.
- 03
Spoon marinara around and over the cutlets. Top with mozzarella and Parmesan.
- 04
Bake until the cheese bubbles and the chicken reaches 165°F, 10 to 12 minutes. Rest for 3 minutes.
Make it work
Useful swaps
- Use gluten-free flour and crumbs for a gluten-free version.
- Provolone can replace mozzarella.
Why this is a good weeknight call
The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
