Ingredients for Baked Panko Chicken Parmesan
- Chicken Tenderloins
- Parmesan Cheese
- Panko Breadcrumbs
- Italian Seasoning
- Salt
- Black Pepper
- Garlic Powder
- 2 large eggs
How to Make Baked Panko Chicken Parmesan
- Preheat oven to 375°F (190°C).
- In a shallow dish, whisk 2 large eggs.
- In a separate shallow dish, combine 1 ½ cups panko bread crumbs, ½ cup grated Parmesan cheese, ¼ cup grated Pecorino Romano cheese, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon garlic powder, ¼ teaspoon salt, and ¼ teaspoon black pepper.
- Dip each chicken breast (about 4, 6 oz each) in the egg, then dredge in the panko mixture, pressing gently to adhere. Repeat the egg and panko dipping process for an extra crispy coating.
- Place the breaded chicken breasts on a baking sheet lined with parchment paper.
- Bake for 30-35 minutes, or until the chicken is cooked through and the breading is golden brown and crispy.
- Serve immediately over your favorite pasta with marinara sauce and fresh mozzarella cheese. Alternatively, place the chicken on a hoagie roll with marinara sauce and mozzarella for a delicious chicken parmesan sub.
- Serve with extra marinara sauce or ranch dressing for dipping.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
9g
Fat
22g
Carbs
8g
