Low-Fat Baked Chicken Parmesan

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

Ingredients:

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

1. Put the chicken cutlets on a greased, tinfoiled baking sheet, and divide the mayonnaise up on each cutlet. Rub the mayonnaise into both sides of the cutlet. Also, preheat the oven to 350F.

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.

3. Place in the oven and bake for about 10 minutes, or until the cutlets are firm and totally cooked through when a small piece is cut.

The breadcrumbs won’t totally brown here – you are just looking ofr cooked through chicken.

4. Without taking the chicken off the tray, place the mozzarella on top and place it back in the oven under broil.

5. In about 7 minutes, or when the cheese is melted and gooey, it is done!

6. Put the cutlet on top of the pasta and sauce, top with fresh basil, and serve.

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.

Say goodbye to cutlet regret.

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  1. [...] so simple take a recipe for something fried. Turn it into something baked. I have done it with chicken. Why couldn’t I do it with eggs? I had envisioned a soft-boiled egg covered in crisp chorizo [...]

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