Low Sodium Classic Chicken Parmesan
Enjoy all the comforting flavors of a traditional Italian favorite with this Low Sodium Classic Chicken Parmesan, a healthier twist on a cherished dish. Perfectly golden, breadcrumb-crusted chicken cutlets are baked under a blanket of unsalted tomato sauce and gooey mozzarella, delivering indulgence without the excess salt. This recipe features heart-friendly swaps, like unsalted butter and homemade seasoning blends, for a flavor-packed yet mindful meal. Simple prep and oven-baked ease make it ideal for weeknight dinners, while fresh basil adds a sophisticated finish. Whether paired with whole-grain pasta or served alongside a crisp green salad, this low sodium version of chicken parmesan will become a staple for your table.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 0.5 teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup unsalted tomato sauce
- 0.5 cup mozzarella cheese, shredded
- 1 large egg
- 2 tablespoons fresh basil leaves, chopped
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
Prepare the chicken breasts by trimming any fat and slicing them horizontally to create thin cutlets, ensuring even cooking.
In a shallow bowl, beat the egg set it aside.
In another bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, Italian seasoning, and ground black pepper.
Dip each chicken cutlet into the beaten egg, allowing any excess to drip off.
Coat each cutlet evenly with the breadcrumb mixture, pressing gently to adhere the breadcrumbs.
In a large skillet, heat the unsalted butter and olive oil over medium heat. Once heated, add the chicken cutlets and cook until golden brown on each side, about 3-4 minutes per side. Do not overcrowd the skillet; cook in batches if necessary.
Transfer the browned chicken cutlets to the prepared baking sheet.
Spoon the unsalted tomato sauce evenly over each cutlet.
Sprinkle the shredded mozzarella cheese over the sauce.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly, and the chicken is cooked through.
Remove from the oven and let cool slightly. Garnish with freshly chopped basil before serving.
Nutrition Facts
Calories |
1751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.7 g | 127% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 661 mg | 220% | |
| Sodium | 1769 mg | 77% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 16.5 g | ||
| Protein | 154.8 g | 310% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 995 mg | 77% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1940 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
