Crispy Baked Chicken Parmesan
This baked chicken parmesan recipe uses chicken tenders pounded thin, breaded, baked, then layered with grated parmesan cheese and a homemade marinara or pizza sauce.
Equipment
- Baking sheet
- Baking rack optional or parchment paper
- 3 Small bowls
- Meat tenderizer for pounding
Ingredients
For The Chicken Parmesan
- non-stick cooking spray
- 1½ lbs chicken tenders pounded thin
- ½ cup flour all-purpose or gluten-free
- 2 large eggs beaten
- 2 cups Italian bread crumbs
- ⅓ cup parmesan cheese plus extra for topping
- sea salt to taste
- black ground pepper to taste
- pizza sauce or marinara sauce use my recipe linked in notes below recipe card
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with non-stick spray or your baking rack fitted on your baking sheet.
- Prepare your dredging stations:Plate 1: Flour (seasoned with a pinch of salt and pepper)Bowl 2: Beaten eggsPlate 3: Italian bread crumbs mixed with grated Parmesan cheese
- Coat the chicken: Dredge each tender first in flour, then dip into the egg mixture, and finally coat with the breadcrumb-Parmesan mixture.
- Bake: Place on the prepared baking sheet and lightly spray tops with olive oil. Bake for 9 minutes or until golden and cooked through.
- Add cheese: Remove from oven and sprinkle more grated Parmesan over each piece.
- Broil: Broil for 1–2 minutes until the cheese is melty and bubbling. Keep a close eye to avoid burning.
- Serve: Spoon fennel marinara over the crispy chicken, top with extra Parmesan, and serve over creamy polenta with chopped basil and extra sea salt.
Notes
Nutrition Information (per serving)
Estimated for 1 chicken tender with marinara and polenta:- Calories: 420
- Protein: 35g
- Carbohydrates: 25g
- Fat: 18g
- Fiber: 2g
- Sugar: 3g