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12Ingredients
50Minutes
340Calories
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Description
The Italian-restaurant favorite made healthier baked in the oven at home.
Ingredients
US|METRIC
4 SERVINGS
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Directions
- Preheat oven to 375°F. Line a baking sheet with parchment paper. Set side.
- Pat the chicken cutlets dry and season on both sides with the salt and black pepper.
- Place the flour in a medium shallow bowl. In a second bowl, beat the egg until smooth. In a third bowl, combine the panko, Parmesan, and salt.
NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories340Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol150mg50% |
Sodium510mg21% |
Potassium540mg15% |
Protein37g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate17g6% |
Dietary Fiber1g4% |
Sugars2g |
Vitamin A10% |
Vitamin C2% |
Calcium30% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(151)

Trysta Catherine a month ago
excellent!i didnt have parmesan, but next time will definitely use it. (still tasted amazing)

Kaci 6 months ago
My family weren’t fans of this. I used chicken thighs instead of chicken breasts. Not sure if that was the reason it didn’t taste good

Elijah Stevenson 8 months ago
Everything was really good! Make sure to add oil or non stick to the pan you bake with because it will stick if not.

Trinity Yelvington 8 months ago
had to substitute a few ingredients for gluten free as i am celiac. also had to cook the chicken a little longer because of the gluten free substitution. would definitely make again!

lyd8lyd 9 months ago
Very clear directions and turned out great! This will be added to our weekly meals!

Lisa Carter a year ago
The chicken came out amazing. Light and crunchy. My children loved it. Will make again

Kim G. a year ago
I made this without the parmesan cheese and it turned out really good. All seven kids ate it and said they want me to make it again sometime. It will probably be made a few times a year for something a little different.

Amanda Mojibi a year ago
Very tasty! I used nearly 3.5 lbs of chicken breasts, so I tripled the other ingredients (except sauce…somehow I only used just over half a jar; could have used more but the taste did not suffer). I pounded the chicken to about 1/4-1/2” so they cooked faster than this recipe calls for. They were definitely over temp, but surprisingly tender in the end. Like other reviewers, I generously seasoned the chicken prior to egg washing/breading and I think it paid off flavor-wise. Served with angel hair pasta (using the remaining sauce), sautéed green beans w/ shallot and pancetta, and crusty bread. Plenty for our family of 5 plus leftovers. The kids and hubs enjoyed it.

Aaryn Smith a year ago
The chicken was tender & juicy. Our family really enjoyed it and the leftovers. We doubled the recipe & served it with spaghetti

Liz Velasco a year ago
Easy. Fast. I used my own seasonings to add more flavor but I liked this one. Served chicken over angel hair pasta

Nancy a year ago
Easy to make and turned out great! I will be adding this recipe to my regular rotation.

GreenEyedGuide a year ago
Used thicker chicken breasts and crushed up goldfish crackers instead of breadcrubs. I also set the oven to 425*F instead of 375*F. The chicken still got done in the allotted time and came out well. It might have been a little dryer than if I'd baked it at the suggested temp but this momma was in a hurry. As a food scientist, I checked the temperature several times to ensure the chicken reached the proper internal temp.