I can’t wait to show you today’s special, which is also one of my best-loved weeknight dinners – Chicken parmesan, with crunchy bread crumbs coating and a great three-cheese combo of parmesan, mozzarella and provolone. Does it sound irresistible now?
Not to mention that chicken parmesan is actually baked and not fried, so you’re saving yourself from extra fat and calories. It’s also a good recipe for your low-carb and low-sodium diets. I hope you’ll have a great time the kitchen cooking it up!
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2 chicken breast halves
1/8 cup grated Parmesan cheese
1/4 cup grated provolone cheese
1 medium egg
1/2 cup bread crumbs
1 tablespoon all-purpose flour
1/2 cup olive oil
1/4 cup tomato sauce
1/8 cup fresh mozzarella, cut into small cubes
1/8 cup chopped fresh basil
1 tablespoon olive oil
Salt and ground pepper to taste
Step 2Preheat the oven to 450 degrees F (230 degrees C).
Step 3Thoroughly pound the chicken with a mallet. Season with salt and ground pepper.
Step 4Mix bread crumbs and ¼ cup parmesan cheese in a bowl.
Step 5Beat 2 eggs in a bowl. Whisk until well mixed.
Step 6Coat the the chicken breasts with flour.
Step 8Dip the flour coated chicken breasts into the egg, then coat them again with the bread crumbs. Set aside to allow the coating to somewhat dry off.
Step 9Heat the olive oil in a skillet until it starts to shimmer.
Step 10Place the chicken breasts into the skillet. Cook with medium heat until they become golden on both sides (you should spend about 2 minutes on each side).
Step 11Place the chicken in a baking dish and top the breasts with the tomato sauce, mozzarella cheese, parmesan cheese, olive oil, and fresh basil. Bake in the preheated oven for about 15 - 20 minutes until the cheese is brown.
Step 12Take out, and serve immediately while it’s still hot, preferably with a glass of tomato spearmint cocktail.
Step 14Mind the sodium content. The cheeses are a bit salty themselves, so you may not want to season the chicken with too much salt in the first place. If you’re on a low sodium diet, it’s better to make the chicken salt-free.
Step 15You can keep this chicken parmesan for a day or two in the fridge and microwave them for the next meal. Eating immediately out of the oven is much better though - the crispiness is at its peak new.
Step 16It’s a faux pas that I didn’t think of the foil earlier but you should definitely use it when baking the chicken. It’ll make cleaning up a hundred times easier!