Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
- Prepare the chicken. If the breasts are thick, slice them in half horizontally to create thinner cutlets. Season both sides of the chicken with salt and pepper.
- Set up your dredging stations. In the first shallow dish, mix the flour, seasoned salt, and pepper. In the second dish, whisk the eggs with the garlic powder. In the third dish, combine the panko breadcrumbs, grated Parmesan cheese, dried parsley, and dried oregano.
- Dredge each chicken cutlet first in the flour mixture, shaking off any excess. Next, dip it into the egg mixture, allowing excess to drip off. Finally, press the cutlet firmly into the breadcrumb mixture to coat both sides completely.
- Lightly brush or drizzle the breaded cutlets with vegetable oil. Place them on the prepared baking sheet.
- Bake the chicken for 15 minutes. Remove the sheet from the oven, spoon about 2 tablespoons of marinara sauce over the top of each cutlet, and cover with shredded mozzarella cheese.
- Return the chicken to the oven and bake for another 10 to 15 minutes, or until the cheese is melted and bubbly and the chicken is cooked through (internal temperature reaches 165°F or 74°C).
- Garnish with fresh parsley before serving. This chicken pairs well with your favorite pasta or a simple side salad.
Nutrition
Notes
For a low-carb option, skip the breading and bake the chicken after seasoning and topping with sauce and cheese. You can substitute the dried herbs with fresh, finely chopped herbs like basil or dandelion greens if you have them available.