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one golden crumb-coated chicken cutlet with a modest red marinara stripe and melted mozzarella beside roasted green beans on a plain plate, with no pasta or garnish
Rachel Kim

Sheet Pan Chicken Parmesan

Thin cutlets let chicken Parmesan finish on a sheet pan with roasted green beans, but the breading still needs a little oil to brown. Press the crumbs onto the chicken and leave the cutlets alone for their first roast. Add a small spoonful of marinara only near the end. Flooding the chicken from the start turns its crust into soft paste. A modest layer of mozzarella melts faster than a tall mound that keeps the sauce underneath lukewarm.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breast cutlets 5 oz each and 1/2 inch thick
  • 12 oz green beans trimmed and dried
  • 1/4 cup all-purpose flour
  • 1 large egg
  • 1 tbsp water for egg wash
  • 3/4 cup panko breadcrumbs
  • 1/3 cup finely grated Parmesan
  • 2 tbsp olive oil divided
  • 1/2 tsp dried oregano
  • 1/2 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1/2 cup thick marinara sauce
  • 3 oz low-moisture mozzarella grated

Method
 

  1. Heat the oven to 425°F and line an 18-by-13-inch rimmed sheet pan with foil. Toss green beans with 1 tablespoon oil and 1/4 teaspoon salt and spread along the pan edges.
  2. Place flour in one shallow dish. Beat egg and measured water in another, and mix panko, Parmesan, oregano and remaining oil in a third.
  3. Season chicken with remaining salt and pepper. Coat lightly in flour, dip in egg and press into the crumb mixture; arrange in open spaces on the sheet pan.
  4. Roast for 15 minutes, then spoon 2 tablespoons marinara over each cutlet and divide mozzarella across the tops.
  5. Roast for 4 to 6 minutes more until chicken reaches 165°F, cheese melts and green beans are tender. Serve 1 cutlet with one-quarter of the beans per portion.