Feb 4, 2015

Oven-baked Chicken Parmesan


There’s almost no cleanup with my easy chicken parmesan recipe. The prep is all done on wax paper and if you line your baking sheet with foil like I do,  you won’t have to wash it. This recipe will convince you that frying is not necessary to make a fabulous chicken parmesan. First I pound the chicken to an even thickness of 1/2-inch. That’s to make sure it cooks evenly. Then I dip each piece in flour, egg white (it’s crispier without the yolks) and finally coat it with bread crumbs that I season myself.

I start with plain breadcrumbs and season them with a store-bought Italian seasoning mix. It has dried basil, rosemary, marjoram, sage & oregano. Then I add parmesan cheese and fresh chopped parsley and wow – this makes an awesome breading for my chicken cutlets. They bake for 20 minutes… oh hey… that’s just how long it takes to make my amazing marinara sauce, start-to-finish. This is too good to be true!

I’ve never met anybody who didn’t love chicken parmesan. Now you can make a healthier chicken parm topped with part skim mozarella to keep it low fat and light. I always shred my own cheese because the packaged pre-shredded cheeses do not melt as well. I just made this last night and I’ve decided that chicken parmesan is one of the best comfort foods ever. Click here for the recipe. – Jenny Jones

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