Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts (about 3 large chicken breasts or 1.5 lbs chicken cutlets)
- ½ cup whole wheat flour
- 3 large eggs
- 1.5 cups shredded mozzarella
- 1.5 cups marinara sauce
- 1 cup whole wheat bread crumbs (unseasoned)
- ½ cup grated Parmesan cheese
- ¼ teaspoon black pepper
- 2 teaspoons dried basil
- 2 teaspoons dried parsley
Instructions
- Butterfly and pound chicken breasts. Slice the chicken breasts in half lengthwise, place between plastic wrap, and pound to ¼ inch thickness.
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Set up three bowls: one with whole wheat flour, one with whisked eggs, and one with bread crumbs, Parmesan, pepper, basil, and parsley.
- Coat each chicken cutlet in flour, dip in egg, then coat in the bread crumb mixture.
- Place breaded cutlets on the baking sheet. Bake for 15 minutes, flip, and bake another 15 minutes.
- Top each cutlet with ¼ cup marinara sauce and ¼ cup mozzarella. Broil for 2 minutes until cheese melts.
- Serve over pasta or salad.
Notes
- Pounding the chicken ensures even cooking.
- Use unseasoned bread crumbs for better flavor control.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian
- Diet: Low Fat
Nutrition
- Serving Size: 1 cutlet
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 145mg