Baked Chicken Parmesan Recipe |

Baked Chicken Parmesan! EASY and fast, rooster cutlets breaded with Parmesan and crumbs, fried, topped with a tomato sauce.


Photography Credit:
Sally Vargas

Chicken Parmesan must be one of many best and tastiest methods of getting ready rooster, don’t you agree?

In this model we first get began on a easy selfmade tomato sauce with crushed tomatoes, garlic, basil, and oregano (although you possibly can simply use already ready sauce).

While the sauce is simmering we take boneless rooster cutlets, breast or thigh meat, dredge them first in a mustardy coating, then in Parmesan tossed breadcrumbs (we like panko), and bake!

By the (brief) time the rooster is completed, the sauce is ideal.

The trick to cooking the rooster excellent is to begin with cutlets which can be a skinny, even thickness, about 1/Four inch. You should purchase them this fashion, or lower complete breasts in half horizontally, then pound them skinny between 2 items of plastic wrap with a mallet or meat hammer.

Updated recipe and images, first printed 2005

Baked Chicken Parmesan Recipe




  • 1/Four cup additional virgin olive oil
  • 2 garlic cloves, peeled, finely chopped (about 2 teaspoons)
  • 1 can (28 oz) crushed tomatoes (we use Muir-Glen)
  • half teaspoon dried basil (or 1 Tbsp of chopped contemporary basil)
  • 1/Four teaspoon dried oregano (or 1 teaspoon of chopped contemporary oregano)
  • 1/Four teaspoon sugar
  • Salt and floor black pepper to style


  • three Tbsp Dijon mustard
  • 1 Tbsp white-wine vinegar
  • half teaspoon salt
  • half teaspoon black pepper
  • 1 half kilos rooster breast cutlets (or skinless boneless rooster breasts or thighs which have been pounded to a 1/Four-inch thickness)
  • 1 cup of breadcrumbs (panko or selfmade)
  • 1 cup finely grated Parmesan cheese
  • three Tbsp unsalted butter, melted


1 Make the sauce: Heat the olive oil in a big saucepan on medium excessive warmth. Add the garlic and prepare dinner till aromatic, about 30 seconds.

Stir within the crushed tomatoes, basil, oregano, sugar, a pinch of salt and pepper. Bring to a simmer.

Continue to simmer till sauce thickens a bit and flavors meld, about 10-12 minutes. Taste sauce, alter seasoning if essential, cowl and maintain heat.

2 Preheat oven to 450°F. Line a baking sheet with foil, parchment, or Silpat. While the sauce is simmering, put together the rooster within the subsequent steps.

three Make the coating: In a big bowl whisk collectively the mustard, vinegar, salt, and 1/Four teaspoon of pepper.

Add the rooster cutlets to the combination and coat effectively on each sides.

Four Dredge the rooster: In one other bowl, combine collectively the breadcrumbs, grated Parmesan, and 1/Four teaspoon of black pepper. Mix effectively and stir within the melted butter. Transfer to a shallow plate.

Dredge the rooster items within the breadcrumb combination, gently urgent the breadcrumbs into the rooster cutlets. Place dredged rooster on the lined baking sheet.

5 Bake: Bake at 450°F on the middle rack of the oven till cooked and golden brown, about 15 minutes.

6 Serve: Serve with a facet of rice, noodles or pasta. Ladle sauce with the rooster.

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