3skinless boneless chicken breastslarge trimmed and cut into cutlets
1 ½teaspoongarlic powder
1 ½cupPanko bread crumbs
If using my sauce, start by making a simple marinara sauce. You can use another sauce of your choice and skip to step 4.
Chop one medium onion and over medium-high heat with 1 teaspoon of oil cook until clearing. About 3 minutes. Add 4 cloves of crushed or minced garlic and cook one more minute.
Add one large can crushed tomatoes (28 oz), one small can tomato paste (6 oz) plus 6 oz water,1 teaspoon basil, 1 teaspoon salt, and 1/2 teaspoon pepper. 1/8 teaspoon crushed red pepper optional. Let simmer over low heat until needed.
Preheat oven to 450 convection. Prep baking sheet with aluminum foil and a rack. Spray with PAM. Over medium heat with 2 teaspoon oil, brown 1 1/2 cup panko bread crumbs until brown, about 2 minutes. Remove to cool.
Prepare the chicken cutlets by patting dry three large skinless boneless chicken breasts. Trim and then cut into cutlets.
In three shallow pans prepare dredge line.Pan one: place 1/2 cup AP flour with 1 1/2 teaspoons garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper.Pan two: two eggs with 1 tablespoon water - whipped together.Pan three: the brown bread crumbs ( not hot) and 1 cup of shredded Parmesan cheese.
Be sure the chicken is dry and then coat them through pan 1, 2, and 3 shaking well after pan 1 and 2. Place on prepared pan.
PWhen all are complete, add a little more of the bread/Parmesan mixture on top of each piece. Cook until internal temp of 160. About 20 minutes depending on the thickness of chicken.
Remove from oven and top with about 2 tablespoons of your sauce and mozzarella cheese.
Place back in the oven for about 5 minutes until browned. Serve with pasta and the remaining sauce.
Use your own sauce or jar sauce, but mine is much better and easy. Do it at the beginning of the cooking and let it simmer until needed
I use chicken cutlets due to the size of most chicken breast. If you have smaller chicken breast (6 to 8 ozs.) then just even the thickness out some with a meat mallet.
A good Parmesan cheese is important for good taste along with the sauce.
Good in refrigerator for 2-3 days. 4 days is ok, but texture suffers. Good frozen after cooking, either at the end or before the sauce, for 3-4 months.
Nutrition is an estimate of the ingredients that actually are used to create the Chicken Parmesan. Extra sauce was not included.
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