Chicken Parm(ish)

• servings: Makes 10 cutlets
• total time: 33 minutes

Ingredients

Chicken:

2 pounds 92/8 ground chicken

2 eggs

1/3 cup Italian seasoned breadcrumbs

1/4 cup milk

1/3 cup grated Parmesan

Black pepper, onion powder, garlic powder, adobo all-purpose seasoning (or salt), and chopped fresh basil, all to taste

Breadcrumb Coating:

1 cup panko breadcrumbs

1 cup grated Parmesan

1/4 cup Italian seasoned breadcrumbs

Onion powder, garlic powder, black pepper, and adobo all-purpose seasoning (or salt), to taste

For Topping:

Marinara sauce of choice

Shredded mozzarella cheese

Olive oil

Directions

In a large bowl, combine all of the chicken ingredients until well mixed. Place the mixture in the fridge for a few minutes to firm up while you prepare the breadcrumb coating.

In a separate bowl, mix together all breadcrumb coating ingredients.

Take small handfuls of the chicken mixture and gently form them into cutlet shapes. Press each cutlet into the breadcrumb mixture on both sides, firm enough for the coating to stick but without flattening the shape too much.

Place the cutlets onto a parchment-lined baking sheet that has been lightly sprayed with oil. Drizzle the tops lightly with olive oil.

Bake at 425°F for 15 minutes, flip, then bake another 15 minutes or until golden brown and crispy. Every oven is different, so keep an eye on the color and lower the temperature slightly if needed.

Top each cutlet with marinara sauce and mozzarella cheese, then return to the oven until the cheese is melted and lightly browned.

Serve however you’d like — with pasta, salad, veggies, or on its own. Easy, crispy, mess-free chicken Parm.