When I was growing up, Chicken Parmigiana was a main staple in my Mom’s ‘weeknight-recipe-rotation’ and was always a meal that I looked forward to.
It’s a classic for a reason… it’s simple and it’s delicious and with a little extra care, it’s also super nutritious!
Traditionally speaking, Chicken Parmigiana is deep fried but I find that you can get an equally rich and crispy crust by baking it in the oven. You just want to be sure to use a rimmed metal baking sheet to ensure a nice crispy edge.
If you really like to keep you Chicken Parmigiana crispy and crunchy, you may want to serve the sauce on the side (this is usually how I make mine). Putting the sauce right on top of the chicken cutlet will make the breadcrumb crust a bit soggy.
And if you want to keep this meal super quick and convenient be sure to look for thinly sliced chicken cutlets. If you buy chicken breasts, you’ll have to slice them in half and pound them out yourself (which is easy enough but definitely takes more time!).
Clean Eating Baked Chicken Parmigiana
- 1 lb of thinly sliced boneless skinless chicken breasts (4 cutlets)
- 1 egg beaten
- 1/2 cup of Italian breadcrumbs
- 1 tbsp garlic powder
- 2 tbsp of grated Parmesan cheese
- 2 ounces of fresh part skim mozzarella cheese
- 1/2 cup of tomato sauce
- Salt and pepper to taste
- Preheat oven to 425.
- Place beaten egg in a wide mouth-shallow bowl.
- In a separate wide mouth-shallow bowl combine breadcrumbs andParmesan cheese. Season chicken breasts with salt and pepper and then dip each breast into the egg mixture followed by the breadcrumbs.
- Place chicken on a lightly greased baking sheet and bake for eight minutes on each side.
- Remove from the oven and top with each breasts with about 2 tablespoons of tomato sauce and a half ounce of fresh mozzarella cheese. Pop back into the oven for two minutes or until the cheese has melted.
- Serve along with some whole-wheat spaghetti or spaghetti squash.Enjoy!
- Serves 4.