Monday, March 21, 2011

Chicken Parmesan on the lighter side

Growing up in an Italian family pretty much guarantees that you'll love chicken cutlets. They're a staple, and I guess it's really a kid's first introduction to chicken fingers, but ours are a whole lot better because they're homemade. They ought to hire a few Nonnis at the fast food joints as it would improve their quality immensely. My daughter loves them, so I enjoy making them.

Here's the link to an earlier post, which provides the instructions for making the cutlets. Place the freshly cooked cutlets in a baking dish, and cover with a little bit of sauce. I used some leftover marinara sauce, but you could certainly use a good bottled sauce, or perhaps your own leftover spaghetti sauce. The marinara makes a lighter version than the typical chicken parmesan that uses a thicker sauce. Sprinkle each cutlet with a little grated cheese and some shredded mozzarella. Or in my case shredded cheddar as I didn't have any mozzarella. It tasted great, and why panic when you can substitute. That's my motto.

Place under the broiler for about 5-6 minutes, or until the cheese is just golden.

I served them with a green salad. You can also serve with pasta, but I wanted to forgo the additional carbs. Ally had them for dinner and breakfast the next morning. Definitely kid food that you can feel good about serving. Note: I used Panko breadcrumbs for the cutlets, as you may have guessed, I ran out of regular breadcrumbs. They give the cutlets a bit more of a crunchy crust, which is also hit with the kids.

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