Can I use regular breadcrumbs instead of Panko?

You absolutely can, but Panko creates a much crispier coating. If you only have regular breadcrumbs, try mixing in a tablespoon of olive oil to help them brown better.

What if my tomatoes don't burst?

Some tomatoes are just more stubborn than others! If they're not bursting after the full cooking time, give them a gentle press with a fork to help them along.

Can I make this with chicken thighs instead?

Absolutely! Bone-in thighs will need about 10-15 minutes longer, and boneless thighs work perfectly with the same timing as cutlets.

How do I know when the chicken is done?

The internal temperature should reach 165°F, and the juices should run clear. The coating should be golden brown and crispy.

Baked Chicken Parmesan with Burst Cherry Tomatoes

Name: Baked Chicken Parmesan with Burst Cherry Tomatoes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 3 cups mixed grape or cherry tomatoes; 3 cloves garlic (minced); 1 teaspoon dried oregano; 1/4 teaspoon crushed red pepper flakes; 1 tablespoon olive oil; Kosher salt and freshly ground black pepper; 4 chicken cutlets; 1/2 cup all-purpose flour; 2 large eggs (beaten); 6 ounces fresh mozzarella (sliced); Fresh basil leaves; 1 1/2 cups Panko; 1/2 cup freshly grated Parmesan; 2 tablespoons olive oil; Kosher salt and freshly ground black pepper

Description

Crispy chicken cutlets baked to perfection with melted mozzarella and roasted tomatoes, all on one sheet pan for an easy, delicious dinner.

Ingredients

Scale

3 cups mixed grape or cherry tomatoes
3 cloves garlic (minced)
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
4 chicken cutlets
1/2 cup all-purpose flour
2 large eggs (beaten)
6 ounces fresh mozzarella (sliced)
Fresh basil leaves
1 1/2 cups Panko
1/2 cup freshly grated Parmesan
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

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Instructions

Preheat oven to 400°F. Lightly oil a baking sheet or coat with nonstick spray.
In a medium bowl, combine tomatoes, garlic, oregano, red pepper flakes, and 1 tablespoon olive oil; season with salt and pepper to taste.
Season chicken with salt and pepper to taste.
Working one at a time, dredge chicken in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
Place chicken in a single layer onto the prepared baking sheet and coat with nonstick spray.
Place into oven and bake for 8 minutes.
Place tomato mixture in a single layer around the chicken on the prepared baking sheet.
Bake until the chicken is cooked through and tomatoes have burst, an additional 15 minutes. Top chicken with mozzarella during the last 10 minutes of cooking time.
Serve immediately, garnished with basil if desired.

Notes

For extra crispiness, lightly toast the Panko breadcrumbs in a skillet before coating the chicken.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 3g
Sodium: 750mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 35g
Cholesterol: 125mg