September 19, 2017

Chicken Parmesan

Faith Pineo Photo | Chicken parmesan

Faith Pineo Photo | Chicken parmesan

Chicken again? Turn “Ho-hum” into “Oh, yum!” with my easy and light version of chicken parmesan. Prep the chicken and the breadcrumbs in the morning or the night before and you can have this satisfying meal ready any night of the week.

Chicken Parmesan  

Faith Pineo Photo

Faith Pineo Photo

Preheat oven to 425 degrees. Line a baking sheet with foil (for easy cleanup) and place wire rack (like you use for cooling cookies) in pan. This will promote air flow around the chicken as it cooks, preventing a soggy coating.

Cut 3 boneless, skinless chicken breasts in half lengthwise to make 6 cutlets*. Sprinkle with approx. 1/4 tsp. Mrs. Dash Italian Medley and black pepper to taste. Set aside.

In a bowl, toss 1 1/2 cups breadcrumbs (I used a mixture of 1/2 cup Progresso Italian Panko and 1 cup fresh crumbs) with 1 tsp. Mrs. Dash Italian Medley and a good drizzle of olive oil to slightly moisten. Toast on the stovetop until nicely browned, stirring frequently. Cool. Add 2 tbsp. grated parmesan cheese. Set aside.

In another bowl combine 1/2 cup all-purpose flour seasoned with black pepper and 1/2 tsp. Mrs. Dash Italian Medley. Set aside.

In another bowl beat 2 eggs. Set aside.

Now you’re ready to assemble! Line up your chicken, flour, egg, crumbs and pan and go!

Using tongs or a fork, dip the first cutlet into the flour mixture, lightly patting off any excess. Next, dip it into the beaten egg, allowing the excess to drip off. Third, lay the cutlet in the crumb mixture, coating it with crumbs on both sides, gently pressing them onto the chicken. Place the cutlet on the wire rack in the baking sheet. Repeat with remaining cutlets. Press any remaining breadcrumbs onto the cutlets, drizzle each with a touch of olive oil, then place in the oven. Bake for 15 minutes or until a thermometer reads 160 degrees.

Remove from oven, top with 1-2 tbsp of your favorite pasta sauce (I like Francesco Rinaldi Tomato & Basil) and a light sprinkle of grated mozzarella. Return to oven for 5 minutes until cheese has melted.

Serve with pasta, remaining sauce and a simple tossed salad.

* Not sure how to turn a chicken breast into a cutlet? Here’s a helpful video that shows you how:

 

— Faith Pineo