Lightened-Up Chicken Parmesan | Nonna's Classic Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces fat while maintaining texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko gives a lighter texture, while crushed crackers are often cheaper.

Combine 3/4 cup of bread crumbs in a shallow bowl.

Add 1/4 cup of grated Parmesan cheese, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, 1/2 teaspoon of dried basil, 1 teaspoon of dried oregano, and 1/4 teaspoon of smoked paprika to the bowl and mix thoroughly.

Beat an egg in a separate shallow bowl.

Slice two boneless, skinless chicken breasts in half lengthwise into cutlets.

Pat the cutlets dry and season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper on both sides.

Dip each seasoned cutlet into the egg mixture, letting excess drip off.

Press the cutlet into the breadcrumb mixture, coating both sides thoroughly.

Place the coated cutlets on a prepared baking sheet.

Lightly spray the tops of the cutlets with olive oil spray for extra crispiness.

Bake at 425° F for 18 to 22 minutes or until golden brown and fully cooked, checking that the internal temperature reaches 165° F.

Remove from the oven and spoon on 1/2 cup of marinara sauce and 1/2 cup of shredded light mozzarella cheese.

Add four fresh basil leaves or top with fresh chopped basil before serving.

Bake for another five minutes or until the cheese is melted and bubbly.

Serve warm and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens