Sheet-Pan Chicken Parmesan
Dinner
Oven-baked chicken cutlets topped with marinara, mozzarella, and Parmesan for a crowd-friendly meal without deep frying.
Ingredients (12)
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Instructions (3 steps)
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1
Arrange the oven racks so one is 6 inches from the broiler and heat the oven to 450°F. Rub a large rimmed baking sheet with 1 tablespoon oil. Place the flour in a shallow bowl. In a second shallow bowl, beat together the eggs, garlic, 2 tablespoons water, and 3/4 teaspoon salt. In a third bowl, combine the panko with 1/3 cup Parmesan, then toss with the remaining 2 tablespoons oil.
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2
Toss the chicken in the lemon juice. Dip each cutlet in the flour, then the egg mixture, letting the excess drip off, and then the panko mixture, patting to help it adhere. Transfer to the prepared baking sheet. Roast until the chicken is golden brown and cooked through, 12 to 18 minutes.
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3
Heat the broiler. Spoon the marinara sauce over the chicken and sprinkle with the mozzarella and remaining 2 tablespoons Parmesan. Broil on the top rack until the cheese has melted and is golden brown in spots, 3 to 4 minutes. Sprinkle with parsley if desired.