(Baked) Chicken Parmesan with Fresh Milled Flour Breadcrumbs

ByThe Fresh Flour Table

If you are looking for a way to use a dense or crumbly loaf… this is it. Made with fresh milled flour breadcrumbs, this baked chicken parmesan proves that the classic, golden chicken parm can be made on a weeknight and without a frying pan.

Chicken Parmesan made with Fresh Milled Flour Breadcrumbs
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Chicken Parmesan made with Fresh Milled Flour Breadcrumbs

Recipe by The Fresh Flour TableCourse: Main, DinnerCuisine: Italian, AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes

Ingredients

  • For the chicken

  • 2 large chicken breasts, or 4 thin sliced cutlets

  • Salt and pepper

  • For the breadcrumbs

  • 1½ cups fresh milled breadcrumbs
    (from toasted fresh milled flour bread, directions below)
    ½ cup finely grated Parmesan cheese
    1 tsp Italian seasoning
    ½ tsp garlic powder
    ½ tsp onion powder
    ½ tsp salt
    ¼ tsp black pepper

  • For breading

  • 2 eggs

  • 1 tbsp water

  • For assembly and serving (optional)

  • Olive oil spray

  • 1 cup marinara sauce

  • 1 cup shredded mozzarella cheese

  • Extra Parmesan for serving

Directions

  • Begin by preparing your breadcrumbs. Slice a loaf of fresh milled flour bread – this is a great way to use over or under proofed bread. Once toasted, allow to fully cool. Pulse in a food processor until you have fine breadcrumbs. Portion 1 1/2 cups for this recipe, and freeze the rest for later.
  • Preheat your oven to 375F.
  • Combine breadcrumbs, grated parmesan cheese, Italian seasoning, garlic powder, onion powder, salt and pepper into a bowl. Mix well.
  • Prepare a second shallow bowl with eggs and water. Mix well.
  • To prepare the chicken, season each side with salt and pepper. Dip into the egg mixture, and then into the breadcrumb mixture, coating well with your desired amount of breading. Place the breaded chicken on a wire rack on top of a baking sheet. Lightly spray the top of each chicken breast with olive oil (optional).
  • Bake for 20-25 minutes until golden and internal temperature reaches 165F.
  • If desired, top with marinara sauce and mozzarella cheese. Return to the oven for 5 minutes until cheese is melted.
  • Serve immediately over fresh milled flour pasta (recipe link below) or roasted vegetables.
Fresh milled flour pasta nets, dusted with flour and resting in sunlight
There’s something deeply satisfying about watching fresh milled flour turn into pasta. Just wheat, eggs, and a little time — and dinner feels special again.

Looking for a companion to round out the meal? Check out my Simple Weeknight Fresh Milled Flour pasta and you’ll have dinner in about an hour.

Simple Weeknight Fresh Milled Flour Pasta

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