Crispy Baked Chicken Parmesan
Thin-sliced chicken cutlets breaded with zero-carb pork panko, and finished off with tomato sauce and mozzarella cheese. Delicious and easy!
Servings: 6
Equipment
- 2 ordinary pie plates (or shallow bowls)
- A baking sheet, greased OR lined with baking parchment
Ingredients
- 2 large eggs
- 3 ounces (1 1/2 cups) pork panko
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- grinds of black pepper
- 1/2 cup finely-grated Parmesan cheese
- 6 thin-sliced chicken breast cutlets
- 1/2 cup (or slightly more) tomato sauce
- Shredded mozzarella cheese -- enough for a modest sprinkling over each cutlet
- Garnish: basil leaves cut into thin strips
Instructions
- Center the oven rack; preheat the oven to 350°F. Beat the eggs in a pie plate. In a separate pie plate, combine the panko, garlic powder, onion powder, black pepper, and Parmesan cheese.
- Dip each cutlet first in the beaten eggs, then in the panko mixture. Press down on each cutlet to insure the panko adheres. Transfer the cutlets to a greased or parchment-lined baking sheet, and drizzle the cutlets with a little extra-virgin olive oil.
- Bake in the preheated oven until the chicken is done and the panko crisps and browns slightly -- usually 20 minutes. Don't overcook the chicken!
- Remove the baking sheet from the oven. Spoon a tablespoon or two of the tomato sauce over each cutlet, and spread it out with the back of the spoon. Then dust each cutlet with the shredded mozzarella cheese.
- Return the chicken to the oven, and let bake just until the cheese melts -- 2-5 minutes. Garnish with basil leaves, and serve hot over pasta, or, for the carb-conscience, with a side salad.