Crispy Baked Chicken Parmigiana
A comforting weeknight favorite: tender chicken cutlets coated in golden breadcrumbs, baked until crispy, then smothered in tomato sauce and bubbling melted mozzarella. Easy to pull together with pantry staples, this crowd-pleasing dish comes together in under an hour.
🛒 Ingredients
8 servings
- 6 boneless chicken breast fillets
- 2 garlic cloves, minced
- Salt and black pepper, to taste
- 4 tbsp mayonnaise
- 2 cups golden breadcrumbs
- 1 can (14 oz / 400 g) tomato sauce
- 7 oz (200 g) shredded mozzarella
- Oil for greasing the baking dish
- Dried oregano, to taste
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Directions
- 1
Preheat oven to 350 °F (180 °C). Place the chicken fillets between two sheets of plastic wrap and pound them to an even thickness.
- 2
Season both sides of each fillet with minced garlic, salt, and black pepper.
- 3
Spread mayonnaise generously over each fillet, then press into the breadcrumbs to coat fully on both sides.
- 4
Arrange in a lightly greased baking dish and bake for 25–30 minutes until golden and cooked through.
- 5
Remove from the oven, spoon tomato sauce over each fillet, top with shredded mozzarella, and sprinkle with oregano.
- 6
Return to the oven for 8–10 minutes until the cheese is melted and lightly browned.
- 7
Serve immediately with steamed white rice and crispy shoestring potatoes or a green salad.
💡 Chef's Tip
Mayonnaise is the secret here — it replaces both egg and flour in one step, creating a crispier crust while keeping the chicken incredibly juicy inside. Try mixing Italian herbs or grated parmesan into the breadcrumbs for extra depth.
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Same category — Poultry
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