Eggless Chicken Parmesan
This eggless Chicken Parmesan is a satisfying family dinner with a crisp finish, savory topping, and comforting Italian-style appeal. It is ideal for weeknights or casual gatherings.
Ingredients
For the Chicken
- 4 Chicken Breast Cutlets, About 1 1/2 lb
- 1 tsp Fine Salt
- 1/2 tsp Black Pepper
- 1/2 cup All-Purpose Flour
- 3/4 cup Buttermilk
- 1 cup Panko Breadcrumbs
- 1/2 cup Italian-Style Breadcrumbs
- 1/2 cup Grated Parmesan Cheese
- 1 tsp Italian Seasoning
- 1/2 tsp Garlic Powder
- 1/2 cup Olive Oil, For Frying
For the Topping
- 1 1/2 cups Marinara Sauce
- 8 oz Low-Moisture Mozzarella Cheese, Shredded
- 1/4 cup Grated Parmesan Cheese
- 2 tbsp Fresh Basil, Chopped
Instructions
- Preheat the oven to 425°F. Season both sides of the chicken cutlets with the salt and black pepper.
- Place the flour in one shallow dish and the buttermilk in a second. Combine the panko breadcrumbs, Italian-style breadcrumbs, Parmesan cheese, Italian seasoning, and garlic powder in a third dish.
- Coat each chicken cutlet lightly in flour, dip it thoroughly in the buttermilk, then press it into the breadcrumb mixture until generously coated on both sides.
- Heat about 1/4 inch of olive oil in a large skillet over medium-high heat. Cook the chicken in batches for 2 to 3 minutes per side, until crisp and golden, then transfer to a baking dish.
- Spoon a modest amount of marinara sauce over each cutlet so the breading remains crisp. Top with the mozzarella and remaining Parmesan cheese.
- Bake for 10 to 14 minutes, until the chicken is cooked through and the cheese is melted and bubbling. Broil briefly at the end only if additional browning is desired.
- Sprinkle with fresh basil and serve immediately with additional warm marinara sauce on the side.
Nutrition
Serving: 1servingCalories: 899kcalCarbohydrates: 44gProtein: 66gFat: 51g
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