Easy Chicken Parmesan Baked Chicken Parmesan

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.

Start with 2 cups of whole milk and add 2 tablespoons of red wine vinegar to create a buttermilk substitute. Mix and let sit briefly.

Season the milk mixture with 1 tablespoon of garlic powder, 1 tablespoon of dried basil, salt, and pepper to taste.

In a separate bowl, combine 2 cups of flour, 1 tablespoon of garlic powder, salt, pepper, and 1/2 tablespoon of dried basil. Mix well.

Grate about 4 ounces of fresh parmesan cheese, adding half into the flour mixture and mixing it in.

Prepare the chicken breasts by trimming off any fat and flattening them slightly with a knife, being careful to keep them even.

Let the chicken marinate in the milk mixture for about 20 minutes.

Coat each piece of chicken in the flour mixture, ensuring they are fully covered.

Heat about 2 inches of vegetable or canola oil in a cast iron skillet until hot. Test the oil with a small piece of chicken to ensure it sizzles.

Fry the chicken for about 5 minutes on each side until golden and crispy. Remove and let the oil return to temperature before frying the next batch.

Spread a layer of jarred marinara sauce on the bottom of a baking dish and arrange the fried chicken on top.

Top the chicken with the remaining parmesan cheese and a generous amount of sliced mozzarella cheese.

Bake in the oven at 350 degrees Fahrenheit for about 20 minutes until the cheese is melted and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens