🎉 Happy New Year!! 🎉
And now we commence the month of constantly writing the wrong year on everything. Since everyone will spend the next 11 months (or ok maybe more like 2 weeks) at the gym and focusing on health and wellness, I thought this would be the perfect time to share a lightened up twist on a classic. Behold, Chicken Un-Parmesan (Chicken Marinara). Incredibly easy to make, super delicious, and with a bit less guilt.
INGREDIENTS
- 1 lb Chicken Cutlets, thin
- Your Favorite Tomato Sauce
- 1 Egg, beaten
Flour Mix
- 1/4 cup Flour or GF Flour
- 1/4 tsp Salt & Pepper, each
Breading
- 1 cup Panko/Breadcrumbs/GF Breadcrumbs
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Italian Seasoning
- 1/2 tsp Salt
- 1/4 tsp Pepper
INSTRUCTIONS
Preheat oven to 450 degrees. Line sheet pan with aluminum foil and spray with cooking spray. Set up your dipping workspace and in separate bowls, make the flour mix, beat the eggs, and make the breading mix. Once set up, your counter should be: (in order) chicken, flour mix, egg, breading mix, prepared sheet pan.
Your left hand is going to be your wet hand, and your right hand is going to be your dry hand. With your left hand, coat the chicken in flour, shaking off any excess. With your right hand, place the chicken in the egg. With your left hand, coat the chicken in egg, shaking off any excess. With your left hand, place the chicken in the panko. With your right hand, coat the chicken in panko and place the coated cutlet on the sheet pan. So, why did I just explain that in painful detail? I find that when I don’t use this method, my hands turn into goopy salmonella monsters. If you’re into that, then please disregard 🙂
Pour the tomato sauce into a dish/bowl and spoon it on to each cutlet. I like to gently spread it as close to the edges as I can.
Don’t forget that if you touch your spoon to the chicken and back into the sauce, you’ll need to discard any extra sauce in the dish. Bake for 18-20 minutes or until the internal temperature reaches 165 degrees. Thicker cutlets will take 35 – 50 minutes depending on thickness.
Serve Chicken Un-Parmesan with your favorite pasta or zoodle! Buon Appetito!
Follow me on Instagram and tag @500spatulas so I can see all the recipes you make. 👩🍳
Chicken Un-Parmesan
Ingredients
- 1 lb Chicken Cutlets thin
- Your Favorite Tomato Sauce
- 1 Egg beaten
Flour Mix
- 1/4 cup Flour or Gluten Free Flour
- 1/4 tsp Salt
- 1/4 tsp Ground Black Pepper
Breading
- 1 cup Panko or Breadcrumbs or Gluten Free Panko/Breadcrumbs
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Italian Seasoning
- 1/2 tsp Salt
- 1/4 tsp Ground Black Pepper
Instructions
- Preheat the oven to 450 degrees. Line a sheet pan with aluminum foil and spray it with cooking spray. Set up your dipping workspace and in separate bowls combine the ingredients for the flour mix, beat the egg, and combine the ingredients for the breading mix. Once set up, your counter should be (in order) chicken, flour mix, egg, breading mix, prepared sheet pan.
- Your left hand is going to be your wet hand, and your right hand is going to be your dry hand. With your left hand, coat the chicken in flour, shaking off any excess. With your right hand, place the chicken in the egg. With your left hand, coat the chicken in the egg, shaking off any excess. With your left hand, place the chicken in the panko. With your right hand, coat the chicken in panko and place the coated cutlet on the sheet pan. This meticulous process with prevent your hands from becoming a globby mess.
- Pour the tomato sauce into a dish/bowl and spoon it onto each cutlet. I like to gently spread it as close to the edge as I can. Don't forget that if you touch your spoon to the chicken and back into the sauce, you'll need to discard any extra sauce in the dish.
- Bake for 18 – 20 minutes or until the internal temperature reaches 165 degrees. Thicker cutlets will take 35 – 50 minutes, depending on thickness.
- Serve with your favorite pasta or zoodle!
