Learn how to lighten up your Chicken Parmesan by baking instead of frying and swapping the pasta for spaghetti squash.
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BAKED CHICKEN PARMESAN RECIPE
1lb. of thinly sliced boneless, skinless chicken cutlets
1 beaten egg
3/4 cups of Italian breadcrumbs (you won't use it all)
2 tbsp. of grated Parmesan cheese
6 tbsp. shredded mozzarella cheese
1/2 cup of tomato sauce
Salt and pepper to taste
Directions:
Preheat oven to 425.
Spray a rimmed baking sheet with some cooking spray.
In a medium bowl, combine the breadcrumbs with the Parmesan cheese.
In a separate medium bow, whisk your egg.
Pat your chicken cutlet dry with a paper towel and then season both sides with salt and pepper.
Dip each chicken cutlet into the egg (allow excess to drip off) and the coat both sides of the chicken with the breadcrumbs.
Lay on the baking sheet, being sure not to over crowd the pan, and pop into the oven for 6-8 minutes on each side.
Remove from oven and top each cutlet with a couple tablespoons of tomato sauce and a sprinkle of mozzarella cheese.
Pop it back into the oven (or under the broiler) until the cheese has melted.
Serve along zoodles, spaghetti squash, or brown rice pasta.
Serves 4.
Calories: 258; Total Fat: 7.7g; Saturated Fat: 3.6g; Cholesterol: 80mg; Sodium: 706mg; Carbohydrate: 13.1g; Dietary Fiber: 0.5; Sugars: 1.5g; Protein: 35.2g
I hope you are having a delicious day!! xo - Dani