Sunday, January 8, 2012
Baked (not fried) Chicken Parmesan
Chicken Parmesan is a hands-down favorite around here (only behind pizza, I would submit). We'd been wanting to try a baked Chicken Parmesan for a while... and found this one to make after church today. It's a winner!
3 chicken breasts, trimmed of excess fat and sliced into cutlets
2 c marinara sauce, warmed
3/4 c mozzarella cheese, grated
1 1/2 c Panko crumbs (Japanese-style bread crumbs)
1 TBSP olive oil
1/2 c grated Parmesan cheese
1/2 c flour
1 1/2 tsp garlic powder
1 TBSP salt
1/2 tsp pepper
3 egg whites
1 TBSP water
Combine bread crumbs and olive oil in saucepan, and cook over medium heat until golden brown. Allow to cool for a few moments, then add Parmesan cheese.
Combine flour, garlic powder, salt, and pepper in a shallow dish. Set aside.
Whisk egg whites and water together in a shallow dish and set aside.
Dry chicken cutlets with paper towel and season with a bit of (additonal) salt and pepper. Dip in flour mixture, and shake off excess.
Next dip in egg mixture, until all flour has been thoroughly moistened.
Next dip in bread crumb coating. (You may need to press down on the cutlets to make sure that crumbs stick to them.)
Place foil over a baking sheet, then place a wire baking/cooling rack over the foil-covered sheet. Spray rack with non-stick spray, and place coated chicken on rack. Spray tops of coated chicken with non-stick spray. Bake at 475° for 15 minutes, or until chicken is cooked thoroughly.
Add 2 TBSP marinara sauce to tops of each cooked cutlet, then top with cheese. Bake for 5 more minutes.
Serve over spaghetti or pasta of your choice.
Comments from the cook: We hardly changed anything from the original recipe, except for using a Parmesan-Romano cheese blend...which turned out to be amazing. We served our chicken over spaghetti, and used extra marinara sauce to add more flavor.
Hope you love this as much as we did!
Recipe found at BrownEyedBaker.com, here.