This Classic Chicken Parmesan is a family favorite and such an easy comfort meal that takes little time to prep and make.
My twist on this Chicken Parm is that I use Organic Wheat Bread Crumbs vs the traditional Italian Breadcrumbs. Adds a little more fiber and you don’t even notice the difference. I use the Organic Wheat breadcrumbs from Trader Joes but Whole Foods has a great Whole Wheat Bread Crumb as well. The key is to find one with minimal ingredients and with some whole wheat for extra fiber. If you are gluten- free you can use a GF breadcrumb or even make your own breadcrumbs by pulsing your favorite gluten-free bread in the food processor.
All you need are the below ingredients to make:
- 3 large chicken breasts halved horizontally to make 6 fillets
- Avocado oil for frying
- A good quality Marinara sauce, preferably with San Marzano tomatos and Extra Virgin Olive Oil, my favorite is Mezzetta
- 1 egg, beaten
- Plain Bread Crumbs, preferably Whole Wheat (I like Trader Joes Organic Wheat or Whole Foods 365 Whole Wheat)
- Ball of Mozzarella Cheese
- Parmigiana Cheese
Optional: Fresh basil for extra seasoning
Kitchen Items Needed:
Recipe:
Serves 2
- 3 Tablespoons or more of Avocado Oil
- 1/2 jar of Marinara sauce (I used Mezzetta)
- 1 egg, beaten with a pinch of sea salt and pepper
- 1 cup of Whole Wheat Plain Bread Crumbs
- ½ ball of mozzarella cheese, sliced thin
- 3 large chicken breasts halved horizontally to make 6 fillets
- Parmigiana cheese for sprinkling
- Optional: Fresh basil for extra seasoning
Directions:
1. Pre-heat oven at 350 F and set aside a medium sized baking dish with a thin layer of tomato sauce on the bottom
2. Cut mozzarella balls into 6 thin slices and set aside
3. Add Avocado oil to frying pan (enough to fully coat the pan and then some) and turn heat to medium
4. While oil is heating up, pour 1 cup of breadcrumbs into a dipping bowl and beat 1 egg in another separate dipping bowl with salt and pepper.
5. Dip each of the chicken pieces first in the egg, coating it as much as you can, then in the breadcrumbs until evenly coated and place on a plate.
6. Add a pinch of breadcrumbs to your pan to make sure it sizzles. This means your pan is ready for frying. Add each of the coated chicken tenders to the pan and fry on each side until browned (but not fully cooked)
7. Remove chicken from stove and add to baking pan over the layer of sauce. Add another layer of sauce over each chicken piece and then top with cheese and chopped basil (if using) and add to the oven to cook for 15 mins. If cheese isn’t bubbly, broil the chicken for 3-5 minutes.
8. Remove from oven, let cool for 2 minutes and serve with some freshly grated Parmesan cheese and an optional side arugula salad dressed in EVOO, lemon juice, salt and pepper, and shaved Parmesan cheese.
I served mine over sourdough bread.
Enjoy!
Xoxo
Marisa
