Ingredients
The following ingredients have 4 Servings
- 4 (5 oz each) boneless, skinless chicken breast cutlets ((20 oz total))
- ¼ cup seasoned breadcrumbs
- ¼ cup panko breadcrumbs
- 1 tablespoon grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ½ teaspoon dried parsley flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 large egg (beaten)
- 2 teaspoons olive oil
- ½ cup pasta sauce (I used Mid's Traditional Meatless)
- ½ cup 2% shredded Mozzarella cheese
Instruction
- Pre-heat the oven to 425. Line a baking sheet with parchment paper and set aside.
- Place the chicken breasts on a cutting board and cover with parchment paper. Use a meat mallet to pound the chicken breasts to an even thickness of about ½” thick.
- In a shallow dish, add the seasoned breadcrumbs, panko breadcrumbs, Parmesan cheese, Italian seasoning, parsley, salt, pepper and garlic powder and stir to combine. Prepare the beaten egg in a separate shallow dish. Dip each chicken breast into the egg and flip around to coat. Hold up the chicken and allow any excess egg to drip off. Lay the coated chicken in the crumb mixture and flip to coat. Press the breadcrumb mixture lightly into the chicken.
- In a large skillet, add the oil and bring over medium-high heat. When hot, add the chicken breasts and cook for 4-5 minutes until the bottoms are golden. Flip the breasts and cook for another 3 minutes on the other side to do the same. Transfer the breasts to the prepared baking sheet.
- Top each piece of chicken with 2 tablespoons of pasta sauce and 2 tablespoons of shredded Mozzarella cheese. Sprinkle with a bit more Italian seasoning if desired.
- Place in the pre-heated oven. Bake for 15-20 minutes until chicken is fully cooked through.
