Healthy Chicken Parmesan Bake (Print Version)
Lean chicken cutlets baked crisp with whole wheat, rich marinara, and mozzarella for a balanced, flavorful meal.
# What You'll Need:
→ Chicken Preparation
01 -
3 boneless, skinless chicken breasts
→ Breading Mixture
02 -
1/2 cup whole wheat flour
03 -
2 large eggs
04 -
1 cup whole wheat bread crumbs, unseasoned
05 -
1/2 cup grated Parmesan cheese
06 -
1/2 teaspoon ground black pepper
07 -
1 teaspoon dried basil
08 -
1 teaspoon dried parsley
→ Toppings
09 -
1 1/2 cups marinara sauce
10 -
1 1/2 cups shredded mozzarella cheese
# Steps to Follow:
01 -
Butterfly each chicken breast horizontally to yield two thinner cutlets. Place each between sheets of plastic wrap and pound to 1/4-inch thickness for uniform cooking.
02 -
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper for non-stick results and easy cleanup.
03 -
In three shallow bowls, place whole wheat flour in the first, whisk the eggs in the second, and combine bread crumbs, Parmesan, black pepper, basil, and parsley in the third.
04 -
Dredge each chicken cutlet sequentially in flour, then egg, then bread crumb mixture, pressing gently to ensure the coating adheres well on all sides.
05 -
Arrange the coated cutlets in a single layer on the prepared baking sheet. Bake for 15 minutes, flip each cutlet, and continue baking another 15 minutes until golden and crisp.
06 -
Remove from oven, spoon approximately 1/4 cup marinara sauce and 1/4 cup shredded mozzarella on each cutlet. Switch oven to broil and broil for about 2 minutes until cheese is melted and bubbly.
07 -
Transfer hot chicken parmesan to plates and serve immediately with pasta or fresh salad as desired.
# Additional Notes:
01 -
Pounding the chicken ensures even cooking and juiciness while using whole wheat ingredients boosts fiber without sacrificing flavor.
02 -
Baking instead of frying reduces saturated fat, keeping the dish lighter without compromising taste.
03 -
Let the chicken rest briefly before serving for best texture and moisture.