Best Chicken Parmesan 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.

Cook spaghetti according to manufacturer's specifications.

In a fry pan, heat 1 tablespoon of olive oil and 1 tablespoon of garlic with Italian crushed red peppers to infuse flavor.

Add 27 oz can of crushed Italian plum tomatoes and a glass of white wine to the pan, stirring to combine.

Add fresh chopped basil to the tomato mixture and let it cook on low heat.

Crack an egg and beat it for the egg wash.

Place about 1 cup of Italian breadcrumbs (panko) in a bowl.

Season store-bought chicken cutlets with pink salt and black pepper.

Dip each chicken cutlet into the egg wash, then coat liberally with breadcrumbs.

Heat ½ cup of olive oil in a cast iron pan over medium-high heat.

Fry each chicken cutlet for approximately 5 minutes on each side until golden brown.

Preheat the oven to 350°F.

Drain excess grease from the fried chicken cutlets on a paper towel.

Place one piece of mozzarella cheese on each chicken cutlet.

Sprinkle shaved Parmesan cheese generously over the mozzarella on each cutlet.

Bake the chicken cutlets in the oven for about 5 to 10 minutes until the cheese is melted.

Serve the spaghetti with a little sauce, then top with the chicken cutlet and more sauce.

Garnish with fresh chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens