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Chicken Un-Parmesan
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Chicken Un-Parmesan

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Talia Kornfeld

Ingredients

  • 1 lb Chicken Cutlets thin
  • Your Favorite Tomato Sauce
  • 1 Egg beaten

Flour Mix

  • 1/4 cup Flour or Gluten Free Flour
  • 1/4 tsp Salt
  • 1/4 tsp Ground Black Pepper

Breading

  • 1 cup Panko or Breadcrumbs or Gluten Free Panko/Breadcrumbs
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Italian Seasoning
  • 1/2 tsp Salt
  • 1/4 tsp Ground Black Pepper

Instructions

  • Preheat the oven to 450 degrees. Line a sheet pan with aluminum foil and spray it with cooking spray. Set up your dipping workspace and in separate bowls combine the ingredients for the flour mix, beat the egg, and combine the ingredients for the breading mix. Once set up, your counter should be (in order) chicken, flour mix, egg, breading mix, prepared sheet pan.
  • Your left hand is going to be your wet hand, and your right hand is going to be your dry hand. With your left hand, coat the chicken in flour, shaking off any excess. With your right hand, place the chicken in the egg. With your left hand, coat the chicken in the egg, shaking off any excess. With your left hand, place the chicken in the panko. With your right hand, coat the chicken in panko and place the coated cutlet on the sheet pan. This meticulous process with prevent your hands from becoming a globby mess.
  • Pour the tomato sauce into a dish/bowl and spoon it onto each cutlet. I like to gently spread it as close to the edge as I can. Don't forget that if you touch your spoon to the chicken and back into the sauce, you'll need to discard any extra sauce in the dish.
  • Bake for 18 - 20 minutes or until the internal temperature reaches 165 degrees. Thicker cutlets will take 35 - 50 minutes, depending on thickness.
  • Serve with your favorite pasta or zoodle!