This easy-baked chicken Parmesan recipe layers mayo, breadcrumbs, and high heat to make it crispy on the outside and juicy on the inside, with tomato sauce and melty white cheese.
Preheat the oven to 400°F. In a large shallow bowl or on a large plate, combine the breadcrumbs, Parmesan cheese, garlic powder, salt, pepper, and paprika. Set aside.
Use a thin, sharp knife to slice each chicken breast in half lengthwise to create two thin fillets. Place the chicken breasts between two pieces of plastic wrap on a cutting board, and gently pound to about ⅜-inch with a meat tenderizer.
Brush both sides of the chicken fillets with mayonnaise to evenly coat. Dredge each of the chicken cutlets in the breadcrumb mixture and place on a sheet pan sprayed with cooking spray. Bake for 17-20 minutes or until cooked through and the outsides are golden and crispy.
Top each cutlet with a dollop of marinara and shredded cheese and return to the oven. Cook until the cheese is melted, about 2 minutes. Serve with spaghetti, angel hair, or fettuccine noodles.
Notes
Notes: • Instead of garlic powder, use 1 clove of fresh garlic that's been pressed or very finely minced instead. • Instead of Italian seasoned bread crumbs, use regular bread crumbs with 1 ½ teaspoons of Italian seasoning added to them. • Instead of mayonnaise, use 4 tablespoons of melted butter.