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Healthy Baked Chicken Parmesan cutlets on a baking sheet with bubbly melted mozzarella and marinara sauce fresh from the oven

Healthy Baked Chicken Parmesan

Crispy whole wheat breaded chicken cutlets baked until golden, topped with marinara and bubbly mozzarella. A lighter oven-baked take on classic chicken parmesan that the whole family loves.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 572
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts about 3 large breasts, butterflied and pounded to 1/4 inch thick
  • 1/2 cup whole wheat flour
  • 3 large eggs whisked
  • 1.5 cups shredded mozzarella low-moisture whole milk preferred
  • 1.5 cups marinara sauce no added sugar preferred
  • 1 cup whole wheat breadcrumbs unseasoned
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp black pepper
  • 2 tsp dried basil
  • 2 tsp dried parsley

Equipment

  • Large baking sheet
  • Parchment paper
  • 3 wide shallow bowls
  • Meat mallet or rolling pin
  • Plastic wrap
  • Tongs

Method
 

  1. Butterfly each chicken breast by slicing it in half lengthwise. Place each piece between two sheets of plastic wrap and pound to about 1/4 inch thick. You should end up with 6 cutlets total.
  2. Preheat your oven to 425 degrees F and line a large baking sheet with parchment paper.
  3. Set up three wide shallow bowls in a row. Add whole wheat flour to the first, whisked eggs to the second, and mix together the breadcrumbs, Parmesan, black pepper, dried basil, and dried parsley in the third.
  4. Working one cutlet at a time, dredge in flour and shake off excess, dip fully in egg, then press firmly into the breadcrumb mixture on both sides. A firm press helps the coating stick during baking.
  5. Place breaded cutlets on the prepared baking sheet with space between each one. Do not overlap. Bake at 425 degrees F for 15 minutes, flip carefully using tongs, and bake for another 15 minutes until golden and cooked through.
  6. After 30 total minutes of baking, spoon about 1/4 cup marinara sauce over each cutlet and top with about 1/4 cup shredded mozzarella. Switch the oven to broil and broil for 2 to 3 minutes, watching closely, until the cheese is fully melted, golden in spots, and bubbly.
  7. Remove from the oven and let rest for 2 minutes before serving so the cheese sets slightly.

Notes

Pound the chicken to an even 1/4 inch thickness for consistent cooking across all 6 cutlets. Shake off all excess flour before the egg dip so the coating adheres properly. Do not overlap cutlets on the baking sheet or the coating will steam rather than crisp. Watch the broiler closely in the final step as mozzarella can go from bubbly to burned in under a minute. Breaded cutlets can be refrigerated uncooked on the sheet pan for up to 4 hours before baking. Leftovers reheat best in a 375 degree F oven for 10 to 12 minutes.