Crispy Chicken Parm – Healthy Version!

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Healthy Chicken Parmigiana
You’ll Need:
1 lb. organic chicken cutlets (butterfly if they’re not thin enough)
1/2C Locatelli parmesan cheese
1/2C panko
2 tsp. dried basil
2 tsp. dried oregano
2 tsp. garlic powder
Salt & Pepper, generous pinch
2 eggs
1/2C milk
Jarred roasted red peppers (I like the Cento mixed red/yellow)
Fresh Buffalo mozzarella, sliced horizontally
Cherry tomatoes (heirloom mix if you can find it)
4 zucchini, cut into thin fettucine-like strips with a veggie peeler
Olive oil, for drizzling
Fresh basil, chiffonade for garnish
Crushed red pepper (optional, but in my case always necessary!)

Make It:
Step 1: Preheat the oven to 425*F. Line two baking trays with parchment paper. I live for parchment paper in the kitchen (if you don’t have it, that’s totally fine you can still make this! Definitely invest in some parchment paper if you love sheet pan meals). Mix the breading for the chicken – panko, parm, dried herbs/garlic powder, salt & pepper. Mix generously with a fork ensuring everything is fully combined. Get your kids involved in the kitchen, this part is so much fun for them to make! In a separate bowl, mix the eggs and milk with a whisk.

Step 2: Dip the chicken cutlets in the egg mixture, shake off and dip in the panko breading. Give it a little shake. Place each finished cutlet on your parchment lined baking sheet. Drizzle with a little bit of olive oil. Bake for 20 mins. In the meantime, you can shred your zucchini.

Step 3:
The 20 mins should be up, so you can grab the chicken out of the oven – it should be a little bit brown on top and crispy. Place roasted peppers on each cutlet and top with mozzarella, pop it back into the oven. Place the zucchini strips on the other baking sheet, add a generous handful of cherry tomatoes. Drizzle with olive oil, salt & pepper. Toss to combine. Roast in the oven for 10 minutes (the zucchini will cook very quickly since it’s so thin!)

Step 4: Take the zucchini out of the oven, smash the tomatoes so they burst and create a little sauce. Plate the zucchini “pasta” and top with a chicken cutlet. Sprinkle with basil, crushed pepper and more locatelli if desired. Enjoy!

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