For more healthy recipes by Aviva Goldfarb, visit her site at The Six O’Clock Scramble.
If you’d like to see Aviva Goldfarb make this easy and delicious recipe and (hear a little about her philosophy about meal planning and making family dinners a reality), check out her video, entitled “Healthy Chicken Parmesan”.
- ¾ cup flour
- ¼ tsp. salt
- 1 – 2 eggs
- ¾ cup bread crumbs or panko
- 1 ½ lbs. chicken cutlets (or cut chicken breasts in half and pound them to an even thickness)
- ⅓ cup shredded part-skim mozzarella cheese
- ¼ cup grated Parmesan cheese
- ½ – ¾ cup red pasta sauce
- 2 Tbsp. pesto sauce (optional)
- 2 Tbsp. fresh basil and sage leaves, minced
- Preheat the oven to 425 degrees. Spray a baking sheet with nonstick cooking spray.
- Combine the flour and salt in a shallow dish, and put the egg(s) and the bread crumbs or panko in 2 separate shallow dishes.
- Coat each chicken cutlet lightly with the flour, then the egg, then the bread crumbs, and lay them on the baking sheet.
- Bake them for 6 – 8 minutes.
- Meanwhile, in a small bowl combine the cheeses. (Start the grits and the kale now, if you are serving them.)
- Remove the chicken from the oven, flip each cutlet over, and top each one with 1 Tbsp. of the sauce, spreading it to the edges, and a sprinkling of the fresh herbs and the cheese (make sure to use up all of the herbs and cheese).
- Return the chicken to the oven for 6 – 8 more minutes until it is cooked through and the cheese is melted.
- Serve it immediately.
Scramble Flavor Booster: Use aged Parmesan such as Parmigiano-Reggiano and add a little black or red pepper to the bread crumb mixture. Use a spoonful of pesto in addition to or instead of the herbs.
Tip: You can also serve the chicken over angel hair noodles or on whole wheat buns topped with extra marinara sauce.
Side Dish suggestion: Trim the stems of 1 lb. of Brussels sprouts a little and peel off any tough outer leaves. If the sprouts are large, cut them in half from top to bottom. Toss the sprouts with 1 – 2 Tbsp. olive oil and ¼ – ½ tsp. kosher salt and roast them in the oven for 25 – 30 minutes at 400 degrees, tossing them occasionally, until they are browned and tender. [Optional twist: Toss roasted sprouts with 1 Tbsp. dried cranberries and 1 tsp. grated Parmesan cheese.]
This recipe is republished here with permission from the author. The original recipe may be found here.