Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- ½ cup whole wheat flour
- 3 large eggs
- 1 cup whole wheat bread crumbs
- 1.5 cups marinara sauce
- 1.5 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ teaspoon black pepper
- 2 teaspoons dried basil
- 2 teaspoons dried parsley
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Butterfly and pound chicken breasts until about ¼ inch thick.
- Set up three shallow bowls: one with flour, one with whisked eggs, and one with bread crumbs mixed with Parmesan and spices.
- Bread the chicken by dipping each cutlet first in flour, then egg, and finally in the breadcrumb mixture.
- Arrange breaded cutlets on the baking sheet and bake for 30 minutes total, flipping halfway through.
- Top each cutlet with marinara sauce and mozzarella cheese; broil for an additional 2 minutes until cheese is melted.
- Serve over pasta or alongside a salad.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cutlet (170g)
- Calories: 299
- Sugar: 5g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 160mg