Lightened Classic Chicken Parmesan
A lighter twist on a cheesy family classic
Prep 15 min
Cook 20 min
Total 35 min
Serves 4
Chicken Parmesan is a beloved family favorite for good reason, crispy breaded chicken topped with melty cheese and rich tomato sauce. This lighter version keeps that comforting flavor while trimming some fat, making it a perfect weeknight dinner everyone will enjoy.
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Ingredients
- 4 boneless skinless chicken breast halves
- to taste salt
- to taste freshly ground black pepper
- 2 large eggs (beaten)
- 1 cup panko breadcrumbs (plus extra if needed)
- 3/4 cup grated Parmesan cheese (divided)
- 2 tablespoons all-purpose flour (plus more if needed)
- 1/2 cup olive oil (for frying)
- 1/2 cup prepared tomato sauce
- 1/4 cup fresh mozzarella (cut into small cubes)
- 1/4 cup fresh basil leaves (chopped)
- 1/2 cup grated provolone cheese
- 2 teaspoons olive oil
Instructions
- Preheat your oven to 450°F (230°C). Place each chicken breast between two sheets of plastic wrap or inside a resealable bag and gently pound with a meat mallet until about 1/2 inch thick.
- Season both sides of the chicken with salt and pepper. Lightly dust each piece with flour, shaking off any excess.
- In a shallow bowl, beat the eggs. In another bowl, combine panko breadcrumbs with half of the Parmesan cheese.
- Dip each floured chicken breast into the beaten eggs, then press into the breadcrumb mixture to coat thoroughly on both sides. Let the coated chicken rest for 10-15 minutes to help the crust set.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Fry the chicken breasts in batches, cooking about 2 minutes per side until golden brown. They will finish cooking in the oven.
- Arrange the fried chicken pieces in a baking dish. Spoon about 2 tablespoons of tomato sauce over each breast. Top with mozzarella cubes, chopped basil, provolone cheese, and sprinkle the remaining Parmesan on top. Drizzle each with 1/2 teaspoon olive oil.
- Bake in the preheated oven for 15-20 minutes, until the cheese is melted, bubbly, and slightly browned, and the chicken reaches an internal temperature of 165°F (74°C). Let rest for a few minutes before serving.
Pro tip: For extra crispiness, let the breaded chicken rest before frying to help the coating stick better and brown evenly.
Nutrition
This recipe works out to about 480 calories per serving. For the full breakdown, protein, carbs, and fat included, save it in the Forkful app: nutrition is calculated automatically from the ingredient list.
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