Breaded Parmesan Chicken with Marinara Sauce

Sometimes you just want some breaded chicken! I had some leftover cutlets from my Skillet Lemon Chicken, so I made this last night. Although the coating can be a bit dry, if you sprinkle some Parmesan cheese on top at the end, it will boost the flavor.


  • 4 chicken cutlets, about half an inch thick
  • Salt
  • Pepper
  • 1/4 cup flour
  • 1 egg, whisked
  • 1/2 cup marinara sauce
  • 1/2 cup Italian breadcrumbs
  • 1/4 cup Parmesan cheese


  1. Prepare the bowls: place the flour, egg, marinara sauce, and breadcrumbs in individual bowls and set aside.
  2. Wash and pat the chicken dry. Sprinkle with salt and pepper on both sides.
  3. Line a baking sheet with aluminum foil and spray with Pam.
  4. Dip each cutlet into the flour, then egg, then marinara sauce, and finally the breadcrumbs. Place on the sheet. Repeat with the other cutlets.
  5. Bake at 350F for 20 minutes.
  6. Remove the chicken from the oven and sprinkle Parmesan cheese on top. Place in the oven for 5 more minutes so the cheese starts to melt.


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