Published July 15, 2008.
For a low-fat chicken Parmesan recipe 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 in our chicken Parmesan recipe 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.
If you are tight on time, you can substitute 2 cups of your favorite plain tomato sauce for the Simple Tomato Sauce. Two cups of fresh bread crumbs can be substituted for the panko (they will shrink as they toast). Because these cutlets are breaded, we found that one cutlet per person was plenty—but try to buy the largest chicken breasts you can to ensure good-sized portions.
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