Chicken Parmesan
Breadcrumb crusted cutlets baked, not fried, sauced late so the crust survives, over penne. Three ThinSlim products in one dinner.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
Ingredients
Four cutlets with pasta.
- ThinSlim 1 cup ThinSlim Foods Love-the-Taste Low Carb Breadcrumbs Plain
- ThinSlim 8 oz ThinSlim Foods Impastable Low Carb Pasta Penne
- 4 boneless skinless chicken breasts, halved horizontally into 8 cutlets
- 2 large eggs
- 1 cup grated Parmesan, divided
- 1 tsp garlic powder
- 1 tsp dried oregano
- 3 tbsp olive oil
- 2 cups thick marinara sauce, warm
- 8 oz low moisture mozzarella, shredded
- Fresh basil leaves
- Kosher salt and black pepper
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Method
- Heat the oven to 425F. Set a wire rack in a sheet pan and brush it with oil.
- Pound the cutlets to an even 1/2 inch and pat them completely dry. Season both sides with salt and pepper.
- Mix the breadcrumbs with 1/2 cup of the Parmesan, the garlic powder and the oregano in a shallow dish. Beat the eggs in a second dish.
- Dip each cutlet in egg, let the excess drip off, then press it firmly into the crumbs on both sides.
- Lay the cutlets on the rack and drizzle the olive oil over the tops. Bake 15 minutes, until the crust is golden and set.
- Meanwhile boil the penne in well salted water for one minute less than the package timing, then drain.
- Spoon 2 tablespoons of marinara over the center of each cutlet, leaving a bare border of crust all the way around. Top with mozzarella and the remaining Parmesan.
- Bake 8 to 10 minutes more, until the cheese is melted and browned in spots and the chicken reads 165F at its thickest point.
- Toss the penne with the rest of the marinara, divide between plates and set the cutlets on top. Tear basil over and serve.
Tips
Sauce the middle only. The bare border is what keeps a baked parm from going soft, and it matters more with these breadcrumbs than with wheat ones, because the crust is drier and takes on liquid fast once it is wet.
The rack is not optional. On a bare pan the underside steams and the coating slides off when you cut it.
Pull the penne a minute early. It finishes in the sauce on the plate, and Impastable goes soft faster at the end of its cook than semolina does.
Dry chicken, pressed crumbs. Wet chicken and sprinkled crumbs give you bald patches every time.
The rack is not optional. On a bare pan the underside steams and the coating slides off when you cut it.
Pull the penne a minute early. It finishes in the sauce on the plate, and Impastable goes soft faster at the end of its cook than semolina does.
Dry chicken, pressed crumbs. Wet chicken and sprinkled crumbs give you bald patches every time.