🇺🇸 United StatesCatalog recipe
Panko-crusted chicken breast baked until crisp, topped with marinara and melted mozzarella instead of pan-fried and deep-dredged.
For 4 servings.
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Heat the oven to 220°C and line a baking sheet with foil, brushed with a little of the oil.
Set up three shallow bowls: flour, beaten egg, and panko mixed with the parmesan and a pinch of salt.
Dredge each chicken cutlet through flour, then egg, then press firmly into the panko mix to coat both sides.
Arrange on the sheet, drizzle with the remaining oil, and bake 15 minutes until golden and crisp.
Meanwhile warm the crushed tomato with the garlic and oregano in a small pot, 5 minutes.
Spoon the sauce over each cutlet, lay on the mozzarella, and bake 5–8 minutes more until the cheese is melted and bubbling.
💡 Sauce and cheese go on after the crust sets, or the panko turns soggy underneath.
Chicken parmesan is Italian-American in origin, adapting eggplant parmigiana to the more affordable and more available protein of postwar America. This baked version keeps the crunch of the fried classic while skipping a pot of hot oil on a weeknight.
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