I have been eating Chicken Parmesan for so long that I actually don’t remember the first time I had it. I know we didn’t eat it growing up, so my discovery had to be college or after. Whenever it was, I still love this Italian-American favorite.
Chicken Parmesan is the ultimate comfort food. Crispy fried chicken, rich tomato sauce and cheese. Lots of cheese. I think the cheese alone qualifies it as a comfort food, but me for it is the entire package that I crave. I love the balance of flavor and texture.
You will find some version of Chicken Parmesan in every Italian restaurant in North America. However, you might be surprised to know that the dish wasn’t developed in Italy. Chicken Parmesan as we know it, was actually created in the United States. The dish became popular in the late-1950s, the New York Times published a recipe for it in the early-1960s and soon it was a hit world wide.
While I love all the Chicken Parmesan goodness, I admit I am not a big fan of the fat and calories from deep frying. I won’t deny it is crazy delicious, but all that frying means a lot less Chicken Parmesan for me! So I bake my Chicken Parmesan.
About 12 years ago Cooks Illustrated published an article that discussed lightening Chicken Parmesan through baking and the idea struck a chord with me. It is a technique I like and I have never forgotten–a true “Ah ha!” moment. I don’t own a deep fryer and pan-frying always seems to burn my breading, so baking was a great alternative for me. It works perfect, especially when you have a great breading to kick up the flavor.
When it comes to great breaded chicken, I use two secret ingredients: mayonnaise and two types of bread crumbs. I find that adding mayonnaise to the egg helps the breading stick better; it also locks in moisture and helps the breading crisp nicely.
It may seem like overkill to use two types of breadcrumbs, but I assure you that it is worth the extra ingredient. I like that the Panko provides texture and crunch, but I get annoyed that the larger crumb doesn’t provide great coverage on the cutlet. So I use the finer breadcrumbs to fill in the gaps between the Panko. It works like a charm. Give it a try and you’ll see the difference!
One of the great things about Chicken Parmesan is that it is versatile. It can be served on its own, in a sub sandwich, with pasta (my favorite), with mashed potatoes (my husband’s favorite) or without sauce (my kid’s favorite). With this Italian-American comfort food, there is something for everyone.
Light and Crispy Chicken Parmesan
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy4
servings20
minutes20
minutes40
minutesChicken Parmesan gets a lighter makeover. By skipping the frying and baking the chicken there is a big savings on calories and fat. Using two types of toasted breadcrumbs gives better coverage, better flavor and more texture.
Ingredients
1/2 cup all-purpose flour
1 1/2 tsp garlic powder
Salt
Pepper
1 pound of thin cut chicken cutlets (about 4 pieces)
1 egg
2 tbs mayonnaise
1 tbs olive oil
1 cup Panko bread crumbs
1/2 cup plain toasted bread crumbs
3 tbs Parmesan, grated
1 tbs lightly dried Italian Herbs, plus extra for garnish
Cooking spray (Pam or similar)
2 cups prepared marinara sauce
1/2 cup shredded mozzarella
Directions
- Preheat oven to 475F degrees. Place a baking rack inside a baking sheet or roasting pan and set aside.
- In a plastic bag, combine flour, garlic powder, salt and pepper. Dry chicken with paper towels and place in bag with flour. Twist bag shut, capturing as much air as possible, and shake to coat chicken. Set aside.
- Combine the bread crumbs and oil in a skillet and toast over medium heat, stirring often, until golden brown, about 7-10 minutes. Spread on a large plate or shallow container. Mix in plain toasted bread crumbs, Parmesan and Italian Herbs. Toss to combine and set aside.
- In a shallow bowl, whisk together egg and mayonnaise.
- Remove chicken from the flour bag, shaking off the excess. Dip chicken into the egg mixture, and then coat with the bread crumbs. Press on the bread crumbs to make sure they adhere and chicken is completely covered. Lay the chicken on the wire rack inside the pan.
- Spray the tops of the chicken with cooking spray. Place in hot oven and bake 15 minutes.
- Remove the chicken from the oven. Spoon 2 tablespoons of marinara onto the center of each cutlet and top the sauce with 2 tablespoons of mozzarella. Return the chicken to the oven and continue to bake until the cheese has melted, about 5 minutes.
- Sprinkle with more Italian Herbs. Serve with remaining Marinara and a side of pasta or potatoes.
Notes
- I have provided a link to my marinara sauce. However, you are welcome to use your favorite, including store brands.
