Chicken Parm Recipe | Teresa Giudice

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in fat and calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: processed cheese

Part-skim mozzarella has less fat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko adds a lighter texture.

Cut chicken breasts in half using a sharp knife to create cutlets.

Pound the chicken cutlets to flatten them.

Mix eggs in a bowl for dipping the chicken.

Combine bread crumbs with pecorino Romano cheese, parsley, and optionally red pepper flakes and salt.

Dip each chicken cutlet in the egg, then coat with the breadcrumb mixture.

Place coated chicken cutlets on a plate.

Heat olive oil in a pan until the right temperature to fry the chicken cutlets.

Fry the chicken cutlets until golden brown and cooked through.

Prepare a baking dish by adding a layer of sauce on the bottom.

Layer the fried chicken cutlets over the sauce in the baking dish.

Add mozzarella cheese over the chicken cutlets.

Top with another layer of sauce and more mozzarella cheese.

Bake in the oven at 350°F until the cheese melts and everything is heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens