Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- ½ cup whole wheat flour
- 3 large eggs
- 1 cup whole wheat bread crumbs
- ½ cup grated Parmesan cheese
- 1.5 cups marinara sauce
- 1.5 cups shredded mozzarella
- Black pepper
- Dried basil
- Dried parsley
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Butterfly chicken breasts and pound them to about ¼ inch thick.
- Set up three bowls: one with flour, one with whisked eggs, and one with mixed breadcrumbs, Parmesan, and seasonings.
- Dredge each cutlet in flour, dip in egg, then coat with breadcrumb mixture.
- Arrange cutlets on the baking sheet and bake for 15 minutes.
- Flip cutlets and bake for another 15 minutes; top with marinara sauce and mozzarella.
- Broil for 2 minutes until cheese is melted.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cutlet (150g)
- Calories: 350
- Sugar: 6g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Use fresh herbs for enhanced flavor. Allow chicken to rest before serving for maximum juiciness.
