Baked Chicken Parmigiana

🛒 Ingredients

• Chicken breast 150 g · 250 kcal
• Large egg 25 g · 35 kcal
• Panko breadcrumbs 25 g · 90 kcal
• Parmesan cheese, grated 20 g · 80 kcal
• Mozzarella cheese, shredded 50 g · 140 kcal
• Marinara sauce 120 g · 60 kcal
• Olive oil 10 g · 90 kcal
• Fresh basil, for garnish 5 g · 0 kcal

👨‍🍳 Instructions

1. Preheat oven to 200°C (400°F). Slice each chicken breast horizontally to create two thinner cutlets, then pound them to an even 1/2-inch thickness.
2. Season chicken cutlets with salt and pepper. Prepare a breading station: one shallow dish with beaten egg, and another with panko breadcrumbs mixed with 10g of grated Parmesan.
3. Dip each cutlet first in the egg, ensuring it's fully coated, then transfer to the panko mixture, pressing firmly to adhere the breading.
4. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the breaded chicken cutlets for 2-3 minutes per side until golden brown, but not cooked through.
5. Remove skillet from heat. Pour marinara sauce over each cutlet, then top generously with shredded mozzarella and the remaining 10g grated Parmesan cheese.
6. Bake for 15-20 minutes, or until the chicken is cooked through and the cheese is bubbly and golden brown. Garnish with fresh basil before serving.