Author Notes: Buon giorno! It’s Chicken Parmesan aka Chicken Parmigiana we’ll be having today at Healthy Kitchen 101.
I have to say at the beginning that this dish belongs to the heavier side of the nutrient spectrum. Not that it’s particularly large. It’s just rare that we got something that offers more than 400 calories in one serving.
Don’t worry just yet. Most of the calories come from fat not carbs – you see, it’s cheese and chicken we’re talking about. In fact, each serving of this only offers less than 25g of carbs, giving it a good rank in the LCHF food list. And better yet, the dish is high in protein. A long term sweetheart to the low carb fans, I tell you.
Above all, this chicken parmesan is delicious. As in, naughtily delicious.
Did I say it has chicken and cheese? Salty melting parmesan and provolone and mozzarella right out of the oven it is. And then the crispy bread crumbs. And then the sharp tarty tomato sauce to act as a trigger on your tastebuds.
What does Chicken Parmesan taste like? Heaven.
I mean, look at this. The real Chicken Parmesan. #No_makeup. #No_filter.
Wait, it looks just like chicken parmigiana!
CHICKEN PARMESAN VS. CHICKEN PARMIGIANA
A chicken parmesan served at an American restaurant is both a chicken parmigiana and is not at the same time. That is, until you determine the state of the cheese used for the making of it.
The lame Schrödinger joke aside, there is a difference and yes, it has everything to do with the formaggio: whether it’s Parmigiano Reggiano or another parmesan cheese.
Parmigiano Reggiano is a kind of cheese made in Italy. The cheese has to meet strict criteria in terms of age, origin (apparently, Italy isn’t particular enough!), down to what the cows eat. The real, authentic chicken parmigiana should be made with this cheese.
The Parmesan is originally an English translation of Parmigiano. The thing is many brands of parmesan cheese do not have their cheese made in Italy following the same recipe, though the taste and the quality might not necessarily be inferior to the Italian Parmigiano. So in many cases, chicken parmesan can be considered a hybrid version of the chicken parmigiana.
HOW LONG TO COOK CHICKEN PARMESAN IN THE OVEN
Chicken Parmesan RecipeSave
The duration depends heavily on how much chicken you’re making. With 2 chicken breast halves, the baking takes about 20 minutes given that the oven is preheated to about 450 degrees F (230 degrees C).
If you’re the type who doesn’t believe in exact timing, check the chicken and take it out when the cheese has become brown. Cut it out to make sure the meat is thoroughly cooked and is no longer pink in the inside. —Healthy Kitchen 101
Prep time: 25 min
Cook time: 20 min
chicken breast halves
cup grated Parmesan cheese
cup grated provolone cheese
cup bread crumbs
tablespoon all-purpose flour
cup olive oil
cup tomato sauce
cup fresh mozzarella, cut into small cubes
cup chopped fresh basil
tablespoon olive oil
Salt and ground pepper to taste
- Preheat the oven to 450 degrees F (230 degrees C).
- Thoroughly pound the chicken with a mallet. Season with salt and ground pepper.
- Mix bread crumbs and ¼ cup parmesan cheese in a bowl.
- Beat 2 eggs in a bowl. Whisk until well mixed.
- Coat the the chicken breasts with flour.
- Dip the flour coated chicken breasts into the egg, then coat them again with the bread crumbs. Set aside to allow the coating to somewhat dry off.
- Heat the olive oil in a skillet until it starts to shimmer.
- Place the chicken breasts into the skillet. Cook with medium heat until they become golden on both sides (you should spend about 2 minutes on each side).
- Place the chicken in a baking dish and top the breasts with the tomato sauce, mozzarella cheese, parmesan cheese, olive oil, and fresh basil. Bake in the preheated oven for about 15 - 20 minutes until the cheese is brown.
- Take out, and serve immediately while it’s still hot, preferably with a glass of tomato spearmint cocktail.
- Mind the sodium content. The cheeses are a bit salty themselves, so you may not want to season the chicken with too much salt in the first place. If you’re on a low sodium diet, it’s better to make the chicken salt-free.
- You can keep this chicken parmesan for a day or two in the fridge and microwave them for the next meal. Eating immediately out of the oven is much better though - the crispiness is at its peak new.
- It’s a faux pas that I didn’t think of the foil earlier but you should definitely use it when baking the chicken. It’ll make cleaning up a hundred times easier!