Chicken parmigiana is one of those dishes, but when you’re trying to eat healthy, this kind of dish can be a problem. It’s breaded and fried. There’s the cheese with its animal fats and you generally serve it over/next to pasta, a problem if you’re watching carbs.
So what can you do to enjoy this dish? Well, here’s some alternatives that will help you make a tasty chicken parmigiana that even your most difficult critic (like my Italian hubby) will enjoy! Try one or all of the alternatives.
Lower Fat Chicken Parmigiana
Step One: “Breading” the cutlets. This accounts for the step where you can lose the most calories!
Step Two: Using either your own sauce or a bottled spaghetti sauce, spread a thin layer of sauce in a baking dish. Place the “breaded” chicken breasts on the sauce.
Step Three: Place some sauce on the chicken and then a slice or two of a low-fat or fat-free mozzarella cheese on the chicken. For variety, you can also add a slice of prosciutto, grilled eggplant or zucchini or roasted red pepper on top of the chicken before you add the mozzarella. The addition of the lower fat vegetables really helps to make this a complete meal.
Step Four: A little bit more sauce on top of the cheese/chicken (but not enough to hide all the cheese since you want it to get nice and toasty in the oven) and a fresh grate of some parmesan! Cook the dish at 350 for at least 30 minutes or so, until the sauce is bubbly and the cheese has browned a bit. You may want to even broil it for a few minutes to toast the cheese, but make sure you have a pan that can be used to broil.
Last but not least, serve with a whole grain pasta or Barilla’s Plus pasta that has lower carbs.
Hope you like this variation on an Italian Classic!