Today we're making Chicken Parmesan skinny so I can eat it for breakfast, lunch, and dinner during the summer and not have to endure an ounce of exercise.
Just kidding. You have to exercise, but I'll let you know when the angel of the pizza diet comes and visits me.
If you know anything about this blog, you know that my boyfriend, Mr. D, loves chicken cutlets. Chicken cutlet piccata, chicken cutlet parmesan, chicken cutlets cold out of the fridge at 3am - all varieties! He's flexible like that.
Oh also, I'm aware there is no mozzarella cheese on the very top of this chicken parmesan. I'd be lying to you if I told you I didn't have any on hand.
Honestly, I just didn't want to wait for it to melt.
Mel the food blogger.
Skinny Chicken Parmesan
2 chicken breasts, sliced and pounded into cutlets (i was able to get 4 medium slices, 2 small)
1 cup seasoned panko breadcrumbs
1/4 cup grated parmesan cheese
4 tablespoons olive oil
3 tablespoons low fat milk
1/2 cup marinara sauce
fresh parsley for garnish
Preheat your oven to 425 and grease a baking sheet with cooking spray.
Wash, slice, and pound your chicken breasts into cutlets. In a shallow dish, combined panko, olive oil and parmesan cheese. Mix until olive oil makes bread crumb mixture rustic and crumbly. In a separate dish combined egg and milk.
Dip your chicken cutlets in the egg mixture, then into the bread crumbs making sure each piece is completely coated. Transfer to greased baking sheet and lightly spray each chicken cutlet with cooking spray. Cook for 10 minutes, then flip over and spray again. Cook for an additional 10 minutes or until chicken is cooked through.
Remove from oven and top with marinara sauce. Return back to the oven if sauce needs to be heated. Top with fresh parsley and enjoy!