If you’re anything like me, then you probably feel a sense of relief that you made it through the holidays! However, every January, I make the same resolution to lose those dreaded 25 pounds. This year is no exception, but now my hubby has decided that the entire family is going to get fit. He has declared that we will be participating in the 2014 Ross Family Weight Loss Challenge. We will all have individual goals and if we reach them as a group, we will get an end-of-year prize! That means I am faced with having to “skinny up” some of the family’s favorite dishes.
One of our favorite types of food is Italian. We are a pasta-loving family and embrace butter, oils, cheese and all things lusciously creamy. So, when I was asked to create a “skinnier” version of my Chicken Parmesan I knew it was going to be a tough job – but I am up for a culinary challenge. For example, instead of using 2 cups of vegetable oil to fry the cutlets, I used a more heart-friendly oil and less of it. I also replaced the egg and cream in the dredging process by subbing the already creamy texture of Egg Beaters. Using flavorful panko bread crumbs helped the dish go from blah to incredible. (As a side note … there wasn’t even a bite of Chicken Parmesan left after this photo shoot!) I encourage you to work toward making 2014 a healthier, happier year, one dish at a time.
Skinny Chicken Parmesan
4 boneless, skinless chicken cutlets,
pounded thin
1 c Egg Beaters
¼ c flour
1 c bread crumbs
2 c Italian seasoned panko
salt and pepper
¼ c olive oil
1 jar low-fat marinara sauce
¼ c thinly chopped fresh basil
2 c low-fat fresh mozzarella cheese, sliced
1 package whole wheat spaghetti, cooked according to package directions
Preheat oven to 350 degrees. Spray a 9” by 13” casserole pan with nonstick cooking spray and set aside. Place a large skillet on stovetop and heat oil to medium high heat.
Combine the bread crumbs and panko together in a shallow dish. In a separate dish place the flour, season with salt and pepper. Pour the Egg Beaters in a third dish. Arrange these three separate flat containers to bread your chicken cutlets assembly line-style. To prepare the chicken, first dredge lightly in flour, then Egg Beaters and lastly the bread crumb mixture. Place the breaded cutlet in the hot oil and cook until browned on both sides. Remove chicken from the oil and place on paper towels to drain.
Pour half of the marinara sauce in the bottom of the prepared casserole pan. Place the cooked chicken cutlets in the pan and then top with the rest of the marinara sauce. Sprinkle with mozzarella cheese and fresh basil. Cover with foil and bake for 30 minutes. Serve with spaghetti and a green salad.
