There is nothing like freshly fried chicken cutlets. Crispy, juicy, and delightfully bad for you.
Delightful until it’s summer time and you see those cutlets directly on your thighs.
It’s summertime now, and I’m dealing with cutlet regret.
However, there is a way to still enjoy delicious chicken Parmesan that is not an exact replica, but a very tasty substitute. These baked chicken cutlets use mayonnaise as a binder, so as to avoid lengthy triple dipping, and have hot sauce for a bit of zip. They aren’t really crisp enough to stand on their own, so including them in this baked and cheesy pasta dish is a no brainer. Use your favorite tomato sauce for an even easier recipe and whole wheat pasta for added fiber.
Just be sure to use full fat mozzarella. Some things really can’t be compromised.
Baked Chicken Parmesan
4 thin chicken cutlets
1/2 cup Italian seasoned breadcrumbs mixed with 1/3 cup grated Parmesan cheese
1/4 cup light mayonnaise mixed with 2 tsp. hot sauce
4 1/4 inch slices of fresh mozzarella cheese
1 bunch fresh basil, cleaned and roughly torn
your favorite pasta sauce and pasta
2. Put the cutlets into the bag with the breadcrumbs and cheese. Shake around so that the cutlets are totally coated – you may have to get your hands dirty here. Put each coated cutlet back on the tray.
The breadcrumbs won’t totally brown here – you are just looking ofr cooked through chicken.
This really hits the spot. The chicken is juicy and tender, and while not exceedingly crisp, does have the satisfying crunch of the toasted breadcrumbs. Be sure to spray your baking sheet before preparing the cutlets so the coating does not come off of the chicken. The hot sauce in the mayonnaise adds brightness to the chicken and the swath of gooey mozzarella cheese adds richness. Served with sweet tomato sauce and some al dente pasta, this is reminiscent of your favorite red sauce Italian joint without the added heaviness of the fried stuff.