Recipe Rewind: Lighter Chicken Parmesan


Instead of frying chicken cutlets in lots of oil, they’re baked so they’re crispy and cheesy, but also healthy and delicious.

Today’s post is my second recipe rewind post. Each month I’ll feature a terrific recipe I posted when I first started blogging that you may have missed. This Lighter Chicken Parmesan recipe is one my daughter makes often and she commented that it needed an update. It’s one of her husband’s favorites.

If you love chicken Parmesan but don’t like all the calories, I’m sure this will become one of your favorites too. Visit my Lighter Chicken Parmesan post for the recipe.

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    Leave a Comment:

  1. says

    This is a great idea. Anything to avoid frying is good for me. Thanks for the reminder.

    We’re having a party at Tumbleweed Contessa – What’d You Do This Weekend? I’d love it if you brought this over.

    Wishes for Tasty Dishes,

  2. says

    Barbara I love this lighter version of chicken parmesan. Used to be a favorite, and then I started watching my weight! Maybe I can bring it back. In my early days, we used to make subs with chicken parm. Oh those were the days of good eating.

  3. says

    I always bake my chicken parmesan.! I actually tried a bite of the fried version at a restaurant not too long ago and was so used to the baked version that I didn’t like the way the traditional fried tasted. The baked version is so much better! Beautiful photo!

  4. Carol says

    This is a new one to me and it sure does look delicious! I like a lighter version of dishes like this.

    Thank you for the rewind Barbara. :)