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Baked Chicken Parmesan

Baked Chicken Parmesan
  • Meal


  • Cusine



1/4 cup extra virgin olive oil

2 garlic cloves, peeled, finely chopped 

1 can

1/2 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon sugar

Salt and ground black pepper to taste

3 Tbsp Dijon mustard

1 Tbsp white-wine vinegar

1/2 teaspoon salt

1/2 teaspoon black pepper

1 1/2 pounds chicken breast cutlets

1 cup of breadcrumbs

1 cup finely grated Parmesan cheese

3 Tbsp unsalted butter, melted


Make the sauce: Heat the olive oil in a large saucepan on medium high heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in the crushed tomatoes, basil, oregano, sugar, a pinch of salt and pepper. Bring to a simmer. Continue to simmer until sauce thickens a bit and flavors meld, about 10-12 minutes. Taste sauce, adjust seasoning if necessary, cover and keep warm. Preheat oven to 450 degrees F. Line a baking sheet with foil, parchment, or Silpat. While the sauce is simmering, prepare the chicken in the next steps. Make the coating: In a large bowl whisk together the mustard, vinegar, salt, and 1/4 teaspoon of pepper. Add the chicken cutlets to the mixture and coat well on both sides. Dredge the chicken: In another bowl, mix together the breadcrumbs, grated Parmesan, and 1/4 teaspoon of black pepper. Mix well and stir in the melted butter. Transfer to a shallow plate. Dredge the chicken pieces in the breadcrumb mixture, gently pressing the breadcrumbs into the chicken cutlets. Place dredged chicken on the lined baking sheet. Bake: Bake at 450 degrees F on the center rack of the oven until cooked and golden brown, about 15 minutes. Serve: Serve with a side of rice, noodles or pasta. Ladle sauce with the chicken.