Chicken Parmesan

Photo: Oxmoor House

To make the cooking process easy, purchase pre-pounded cutlets or ask your butcher to pound them for you.

Yield: Serves 6 (serving size: 1 chicken cutlet and 1/2 cup sauce)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 1 Hour, 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 428
  • Fat: 22.3g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 11.4g
  • Polyunsaturated fat: 4.4g
  • Protein: 38.7g
  • Carbohydrate: 16g
  • Fiber: 1.5g
  • Cholesterol: 128mg
  • Iron: 2.5mg
  • Sodium: 597mg
  • Calcium: 391mg


  • 1 teaspoon dried oregano
  • 2 garlic cloves, minced
  • 1 (25-ounce) jar lower-sodium marinara sauce
  • 2.25 ounces all-purpose flour (about 1/2 cup)
  • 1 cup panko (Japanese breadcrumbs)
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
  • 2 tablespoons water
  • 1 large egg, beaten
  • 6 chicken cutlets or chicken breasts pounded to 1/3-inch thickness (about 1 1/2 pounds)
  • 5 tablespoons olive oil
  • Cooking spray
  • 6 ounces part-skim mozzarella cheese, shredded (about 1 1/2 cups)
  • 2 tablespoons sliced fresh basil


  1. 1. Preheat oven to 375°.
  2. 2. Combine first 3 ingredients. Place flour in a shallow bowl or dish. Place breadcrumbs and 1/4 cup cheese in a second shallow bowl or dish. Combine 2 tablespoons water and egg in a third bowl; stir with a whisk.
  3. 3. Working with 1 cutlet at a time, dredge cutlets in flour; dip in egg mixture, and dredge in breadcrumb mixture.
  4. 4. Heat a large nonstick skillet over medium-high heat. Add 2 1/2 tablespoons oil to pan; swirl to coat. Cook half of cutlets 3 minutes on each side or until golden brown. Remove cutlets from pan; keep warm. Repeat procedure with remaining oil and cutlets.
  5. 5. Pour 2/3 cup pasta sauce mixture into bottom of a 3-quart casserole coated with cooking spray. Arrange chicken cutlets in a single layer over sauce mixture; cover with remaining sauce mixture. Top with mozzarella cheese and 1/4 cup Parmesan cheese.
  6. 6. Cover and bake at 375° for 20 minutes. Uncover and bake an additional 15 minutes or until cheese melts and top is brown and bubbly around edges. Sprinkle with basil.

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