The chicken will cook evenly if you pound it to an even thickness. For easy cleanup, do the flouring and breading on wax paper. Do not use pre-shredded mozarella. While the chicken cooks you can make my quick & easy spaghetti sauce. (THIS RECIPE HAS BEEN SIMPLIFIED AND UPDATED)
- 2 boneless chicken breasts (about 3/4 pound)
- 1/4 cup flour
- 1 egg (or 2 egg whites) lightly beaten
- 1/2 cup plain bread crumbs
- 1/2 teaspoon Italian seasoning (try my seasoning mix)
- 2 Tablespoons grated Parmesan cheese
- 1/2 cup marinara sauce
- 1/2 cup (2 ounces) shredded part skim mozzarella cheese
- Preheat oven to 400° F. Line a baking sheet with foil and grease the foil with olive oil. (foil is only to save cleanup)
- Cut chicken breasts in half and place each piece between two sheets of plastic wrap and pound with a mallet to 1/2-inch thickness. You should have four ½-inch thick cutlets.
- Lay down a long sheet of wax paper. At one end place the flour and at the other end combine the crumbs with seasoning and Parmesan. Put a bowl in the middle for the egg.
- Sprinkle the cutlets on both sides with salt & pepper.
- Dip each one into the flour, then egg, then crumb mixture. Place on baking sheet.
- Bake about 20 minutes until crispy and golden.
- Remove pan from oven, top each cutlet with 2 tablespoons marinara sauce and 2 tablespoons of shredded mozzarella.
- Return to oven & bake for 2-3 more minutes or until cheese is melted.
- Serve plain or top with chopped fresh parsely.
Notes: I have also baked it at 425° F for 17 minutes and it came out a bit more crispy. For more on this recipe in my blog click here.