Baked Chicken Parmesan Pressure Cooker Recipe
A faster and healthier take on classic chicken parmesan made crispy in the oven and perfectly juicy thanks to smart pressure cooker handling. Gooey mozzarella and zesty sauce complete this crowd-pleaser.
Equipment
- 1 Mixing bowl Shallow, for dredging
Ingredients
Main ingredients
- 2 Boneless, skinless chicken breasts about 12 ounces each
- ½ cup Italian seasoned breadcrumbs
- ¼ cup Whole wheat Panko breadcrumbs
- ¼ cup Freshly grated Parmesan cheese
- ¼ teaspoon Garlic powder
- ¼ teaspoon Ground black pepper
- 2 Large egg whites
- 4 ounces Part-skim mozzarella cheese
- ½ cup High-quality jarred tomato sauce plus extra for serving
- Fresh basil thinly sliced or chopped
- Prepared whole wheat spaghetti or zucchini noodles optional for serving
Instructions
Instructions
- Preheat your oven to 400°F and prepare a baking sheet with parchment paper or nonstick spray.
- Slice each chicken breast in half horizontally to make four thinner cutlets.
- In a shallow bowl, mix the breadcrumbs, Parmesan, garlic powder, and black pepper. In a separate bowl, lightly beat the egg whites.
- Dip each chicken cutlet in egg whites, then coat in breadcrumb mixture, pressing gently to adhere.
- Place each breaded cutlet on the baking sheet and lightly spray the tops with cooking spray.
- Bake for 15 to 18 minutes until golden and internal temperature reaches 160°F.
- Spoon about 2 tablespoons of tomato sauce over each piece and top with mozzarella cheese.
- Return to oven and bake another 5 to 7 minutes until the cheese melts and bubbles.
- Remove from oven and garnish with fresh basil before serving.
- Serve warm with extra tomato sauce and optional spaghetti or zucchini noodles.
Notes
This dish is best served fresh but can be refrigerated up to 3 days. Reheat in skillet to maintain crispiness.