This faster and healthier version of Chicken Parmesan is perfect for a cozy weeknight dinner. Serve with garlic bread and a side salad to round out the meal.
Ingredients
2 large eggs
1 1/2 cups breadcrumbs or panko (Japanese breadcrumbs)
3/4 cup finely grated Parmesan (about 2 ounces)
5 tablespoons olive oil, divided, plus more for brushing
3 1/2 teaspoons dried oregano, divided
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
4 (6-ounce) chicken cutlets, pounded 1/2" thick
6 ounces coarsely grated mozzarella (about 1 cup)
1/2 medium onion, chopped
2 garlic cloves, pressed or finely chopped
1 (24-ounce) jar marinara sauce
1/4 teaspoon crushed red pepper flakes (optional)
1/4 cup (packed) basil leaves, torn if large, plus more for serving
Directions
Arrange racks in top and bottom of oven and place a rimmed baking sheet on bottom rack; preheat to 450°F.
Beat eggs in a large shallow bowl. Using a fork or your fingertips, mix breadcrumbs, Parmesan, 3 Tbsp. oil, 3 tsp. oregano, 1/2 tsp. salt, and 1/2 tsp. pepper in another large shallow bowl or plate.
Working with 1 cutlet at a time, dip in egg, allowing excess to drip back into bowl. Dredge in breadcrumb mixture, shaking off excess, then pressing to adhere. Transfer chicken to a baking sheet.
Carefully remove preheated baking sheet from oven and generously brush with oil. Transfer chicken to baking sheet and return to bottom rack. Roast 6 minutes, then carefully flip (use a spatula to scrape under cutlets) and sprinkle with mozzarella. Place baking sheet on top rack and continue to roast until juices run clear, mozzarella is melted, and an instant-read thermometer inserted into the center of cutlet registers 165°F, about 4 minutes more.
Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high. Cook onion, stirring, until softened, 3–4 minutes. Add garlic and cook until fragrant, about 1 minute more. Add marinara sauce, red pepper flakes (if using), 1/4 cup basil, and remaining 1/2 tsp. oregano, 1/4 tsp. salt, and 1/4 tsp. pepper. Cook, stirring, until sauce starts to bubble. Reduce heat to medium and simmer until chicken is ready, stirring occasionally, at least 5 minutes.
Divide sauce among 4 plates. Top with chicken and torn basil.
