No Harm Chicken Parm Ww
Indulge in the comforting flavors of classic Italian cuisine with a healthy twist in our "No Harm Chicken Parm WW." This recipe transforms the traditional chicken Parmesan into a guilt-free delight using plant-based chicken cutlets for a meat-free, protein-packed base. Coated in crispy whole wheat breadcrumbs seasoned with garlic, oregano, and Parmesan cheese, these cutlets are baked—not fried—for a lighter yet irresistibly golden finish. Topped with low-sodium marinara sauce, gooey part-skim mozzarella, and a touch of fresh basil, this dish is a perfect blend of wholesome ingredients and bold flavors. With just 15 minutes of prep and 25 minutes of cooking time, enjoy a satisfying, vegetarian-friendly meal that's quick, easy, and perfect for busy weeknights. Serve alongside a crisp salad or whole wheat pasta for a balanced, crowd-pleasing dinner everyone will love!
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Recipe Information
Ingredients
- 4 pieces Plant-based chicken cutlets
- 0.75 cups Whole wheat breadcrumbs
- 0.25 cups Grated Parmesan cheese
- 2 large Eggs
- 1 cups Low-sodium marinara sauce
- 0.5 cups Shredded part-skim mozzarella cheese
- 1 as needed Olive oil cooking spray
- 6 leaves Fresh basil leaves
- 1 teaspoons Garlic powder
- 1 teaspoons Dried oregano
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly spray it with olive oil cooking spray.
In a shallow bowl, whisk together the eggs until smooth. In another shallow bowl, combine the whole wheat breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, salt, and black pepper.
Dip each plant-based chicken cutlet into the whisked eggs, letting any excess drip off, then coat evenly in the breadcrumb mixture. Repeat for all cutlets.
Place the breaded cutlets onto the prepared baking sheet and spray a light, even coating of olive oil cooking spray over the top. This will help them achieve a golden, crispy texture.
Bake the cutlets in the preheated oven for 15 minutes, flipping them halfway through to ensure even cooking.
Remove the baking sheet from the oven and spoon a few tablespoons of marinara sauce onto each cutlet. Sprinkle shredded mozzarella cheese evenly over the top.
Return the cutlets to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.
Garnish each cutlet with fresh basil leaves before serving. Serve hot with a side of mixed greens or whole wheat spaghetti for a complete meal.
Nutrition Facts
Calories |
1438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 3740 mg | 163% | |
| Total Carbohydrate | 124.1 g | 45% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 20.5 g | ||
| Protein | 110.6 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 862 mg | 66% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1894 mg | 40% | |
*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.
