Published January 1, 1900.
The best part of Chicken Parmesan is the crisp, golden coating—can you get the same flavor without frying the cutlets in a lot of fat?
Low-fat Chicken Parmesan recipes usually bake rather than fry the breaded cutlets—a process that doesn't even come close to the flavor, color, or crispness of a traditional fried recipe.
We wanted to develop a low-fat version of Chicken Parmesan—one actually worth eating.
We found that if we first toasted the bread crumbs with a little oil before coating the chicken, it would give them flavor and color—enough so we could then bake the breaded cutlets on a rack in a 475-degree oven. Replacing the full-fat mozzarella with low-fat cheese also reduced fat. And to keep the cutlets crisp, we topped the individual cooked cutlets with sauce and mozzarella and heated them through on the rack rather than in a casserole dish.
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