Ingredients for Baked Panko Chicken Parmesan
- 4 (6 oz each) chicken tenderloins
- ½ cup grated Parmesan cheese
- 1 ½ cups panko bread crumbs
- 1 teaspoon dried oregano, 1 teaspoon dried basil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 large eggs
- ¼ cup grated Pecorino Romano cheese
- Marinara sauce, for serving as needed
- Fresh mozzarella cheese, for serving as needed
- Favorite pasta, for serving as needed
- Hoagie rolls, for serving as needed
- Ranch dressing, for dipping as needed
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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.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
9g
Fat
22g
Carbs
8g
