Healthier Chicken Parm
Serves 2
10 mins prep
20 mins cook
30 mins total
One pan, creamy, crunchy, fresh — a summer twist on Chicken Parm with lighter vibes and big flavor.
0 servings
Chicken:
Parmigiano Milk Sauce:
Fresh Tomato Salad:
Crunchy Parm-Panko Topping:
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Toast the breadcrumbs:
In your large skillet, heat 1 teaspoon olive oil over medium heat. Add panko, and stir frequently for 2–3 minutes until golden and crispy. Add the Parmigiano and a pinch of salt. Remove and set aside in a bowl.
Sear the chicken:
In the same pan, add 1 tablespoon olive oil. Season chicken cutlets with salt and pepper, then sear for 2–3 minutes per side until golden and cooked through. Transfer to a plate and loosely cover.
Make the sauce:
Lower heat. Add 1 tablespoon butter or oil to the same pan. Stir in flour to make a roux, whisking 1–2 minutes until pale golden. Slowly whisk in the milk, and let simmer for 3–5 minutes until lightly thickened.
Stir in grated Parmigiano, lemon zest, and a pinch of salt. Return the chicken to the sauce and spoon sauce over to coat.
Make the tomato basil salad:
While sauce is simmering, toss tomatoes with olive oil, lemon juice, salt, and pepper in a small bowl.
Assemble:
Plate chicken with sauce, top with the tomato salad, and finish with a generous sprinkle of toasted breadcrumbs and fresh basil just before serving.
