This lighter version of parmesan chicken is so simple and yet so delicious. You’ll love it!
Please pardon that huge piece of Parmesan in the picture. I didn’t notice it had slid down in front.
We may even like this lighter version better than my original Parmesan Chicken with the sauce and mounds of mozzarella. I love how light and fresh it tastes and the chicken is crazy moist. It’s nice to have a meal where you can still eat great tasting food without feeling weighed down and completely stuffed afterwards. I think everyone should make this parmesan chicken!
Is Spaghetti Sauce and Marinara Sauce the Same?
Marinara sauce and spaghetti sauce are both tomato based sauces used in Italian dishes.
Spaghetti sauce may include some kind of meat.
Marinara sauce is always without meat.
In the US, spaghetti sauce and marinara sauce are used interchangeably.
What Is Parmesan Chicken?
Parmesan chicken or chicken Parmesan is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, parmesan, or provolone cheese.
Parmesan chicken originated in Italy.
Parmesan Chicken… the lighter version
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- 4 to 6 chicken breasts boneless, skinless
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 2 eggs extra-large
- 1 tablespoon water
- 1 1/4 cups bread crumbs seasoned dry
- 1/2 cup Parmesan freshly grated, plus extra for serving
- butter Unsalted
- olive oil Good
- Salad greens for 6 washed and spun dry
- 1 Lemon Vinaigrette recipe follows
- 1/4 cup lemon juice freshly squeezed, 2 lemons
- 1/2 cup olive oil good
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
For the Parmesan Chicken
- Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
- Combine the flour, salt, and pepper on a dinner plate.
- On a second plate, beat the eggs with 1 tablespoon of water.
- On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan.
- Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through.
- Add more butter and oil and cook the rest of the chicken breasts.
- Toss the salad greens with lemon vinaigrette.
- Place a mound of salad on each hot chicken breast.
- Serve with extra grated Parmesan.
For the Vinaigrette
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.