Try this Baked Chicken Parmesan recipe, or contribute your own.
- Carbohydrate 0.173427500161663 g
- Cholesterol 2.75000000350403 mg
- Fat 1.07111500113921 g
- Fiber 0 g
- Protein 1.20246000153142 g
- Saturated Fat 0.5667562506889 g
- Serving Size 1 1 Serving (3g)
- Sodium 47.9140000608825 mg
- Sugar 0.173427500161663 g
- Trans Fat 0.0583612500701204 g
- Calories 15 calories
Step-by-step
- Preheat oven to 450°. Spray a large baking sheet lightly with spray.
- Combine breadcrumbs and Parmesan cheese in a bowl.
- Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture.
- Place on baking sheet and repeat with the remaining chicken.
- Lightly spray a little more oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes.
- Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese. Bake 5 more minutes or until cheese is melted.
Operating under a strict thirty-minute total window requires abandoning traditional frying methods entirely in favor of a high-heat oven approach set to 450 degrees. Moisture management remains the single variable determining whether the coating adheres or sloughs off completely during baking. Brushing the melted butter directly onto the trimmed chicken creates a viscous adhesive layer superior to milk or eggs, ensuring the seasoned breadcrumbs cling tightly without sliding into pools of grease on the baking sheet.
Slicing thick eight-ounce breasts horizontally into thinner cutlets guarantees even internal cooking during the initial twenty-minute bake before the crucial flip occurs. Applying sauce sparingly at just one tablespoon per cutlet prevents the breading from turning soggy under the weight of heavy liquids while the mozzarella melts during the final five-minute thermal burst. Overloading the tomato element ruins the textural contrast built by the parmesan and breadcrumb crust.
Adapting this method for dietary needs requires simple swaps like gluten-free breadcrumbs and plant-based parmesan alternatives without altering the fundamental coating procedure. Whole wheat crumbs provide extra fiber and a nutty profile that absorbs the butter differently than standard white flour varieties, requiring slightly closer observation during the browning phase.
Proper slicing technique and precise thermal control eliminate the sogginess common in home preparations of this dish. Executing the flip at the twenty-minute mark ensures bottom crispness matches the top layer before the dairy components melt completely over the surface.
