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Chicken Parmesan


  • 1 cup panko breadcrumbs (panko is best, but plain or Italian style work too)
  • 1 tbsp olive oil
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup all-purpose flour
  • 3/4 tsp garlic powder
  • 1 tablespoon salt
  • 1/2 tsp pepper
  • 3 large egg whites
  • 1 tbsp water
  • 2-3 large boneless, skinless chicken breasts, butterflied and cut into halves (4-6 pieces total)
  • 2 cups marinara sauce, warmed
  • about 1/2 cup shredded mozzarella cheese


  1. Preheat oven to 475 degrees.
  2. Toast breadcrumbs. Place breadcrumbs in a large skillet and add olive oil. Toast over medium heat until lightly golden brown, stirring often (approximately 10 minutes). Remove from heat.
  3. In Bowl #1: Mix together flour, garlic powder, salt, and pepper.
  4. In Bowl #2: Mix together egg whites and water.
  5. In Bowl #3: Mix together toasted breadcrumbs and parmesan cheese.
  6. Line a baking sheet with aluminum foil and spray cooking spray.
  7. Pat chicken dry with paper towels.
  8. Take each piece of chicken and take it through each bowl in order: flour, then egg, then breadcrumbs.
  9. Place chicken on cookie sheet.
  10. Bake chicken approximately 15 minutes.
  11. Remove from oven and spoon approximately 2 tbsp. marinara sauce over chicken & top with 2 tbsp. mozzarella.
  12. Bake chicken for 5 minutes more until cheese is melted.
  13. Serve over spaghetti noodles with more sauce.