I don’t like to order chicken parmesan when I go out to eat. There are a few reasons for this. One, it’s commonly soggy, greasy with cheese or too huge to tackle. Two, I can have it at home. There’s a discrepancy with this logic however: I don’t remember the last time anyone in my house made chicken parmesan. I’m pretty sure I’ve never even made it before.
And why don’t I eat it? There’s always chicken kicking around. The mass amount of dishes it accumulates could be one reason. The greasy oil-drenched batter may be the other. I decided to brave the dishes and make a healthier version, since despite my history, I really do like chicken parmesan. If it’s a bit healthier too, all the better.
I used a leftover bolognese sauce for this (holy moly was it ever good!) but you can use tomato sauce or even pizza sauce if you’re feeling especially
lazy time conscious. I also didn’t have any mozzarella cheese, which I have to say was a blessing in disguise. Old cheddar was all I had (darn) and it’s sharpness was AMAZING with the meat sauce and crispy chicken. I will warn you, it’s not as crunchy as its fried counterpart, but the chicken is so tender and moist it’s really a winner winner chicken dinner. Sorry, couldn’t resist.
Baked Chicken Parmesan
Adapted from Whitewater Cooks: At Home
- 2-4 chicken breasts, pounded (mine were HUGE, I only needed 2)
- 1 cup panko breadcrumbs
- 1 teaspoon oragano
- 1/4 cup parmesan
- 1 egg, plus 1 tablespoon water
- 1 cup flour
- salt + pepper
- tomato sauce, gently warmed or room temperature
- 2 cups cheese, seriously, try cheddar!
- Preheat oven to 400˚. Line baking tray with parchment.
- Prepare your breading station: Blend panko, oregano and parmesan in one bowl. Whisk egg and water together in second bowl. Add flour to third bowl
- On a cutting board in between two pieces of plastic wrap, pound chicken until uniform 1/4″ thickness. Season both sides with salt + pepper. I cut mine in half as they were still quite large for one person. I also obliterated some pieces into shreds…
- Dip chicken into flour, egg and panko, shaking off excess in between each dipping. Repeat with remaining chicken and put onto baking tray.
- Bake chicken for 35-45 minutes until golden and crisp on both sides. Turn oven off and turn on broil setting onto low. Add sauce of choice and cheese generously.
- Broil until cheese is melted and bubbling.
- Serve immediately.