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Chicken Parmesan from CookingLight

Looking for a healthy dinner to cook this summer? This vibrant chicken parmesan recipe from CookingLight is both delicious and nutritious.

Chicken Parmesan from CookingLight


  • 1-ounce whole-wheat flour
  • 1 large egg, lightly beaten
  • 2/3 cup plain whole-wheat breadcrumbs
  • 4 (4-oz.) chicken breast cutlets
  • 5/8 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil, divided
  • Cooking spray
  • 3 ounces part-skin mozzarella cheese, shredded (about 3/4 cup)
  • 1 1/2 cups chopped zucchini (about 1 medium)
  • 1 1/2 cups cherry tomatoes, halved
  • 2 garlic cloves, thinly sliced
  • 1/4 cup chopped fresh basil


  1. Firstly, preheat your broiler with the oven rack in the middle position. Next, place flour, egg, and breadcrumbs in separate shallow dishes for coating. Sprinkle chicken with 1/2 teaspoon salt and pepper. Coat the chicken in flour, dip in the egg, and then coat in breadcrumbs.
  2. Heat 1 1/2 teaspoons oil in a large skillet over medium-high. Add 2 cutlets and cook for 1 minute on each side. Next, place the cutlets on a baking sheet coated with cooking spray. Repeat with 1 1/2 teaspoon oil and remaining chicken cutlets.
  3. Lastly, top the chicken cutlets with cheese and broil them for 1 1/2 minutes. Heat the remaining oil in a skillet, add the zucchini and sauté for 1 minute. Add remaining 1/8 teaspoon salt, tomatoes, and garlic and sauté for 4 minutes. Finally, top the finished chicken cutlets with basil and enjoy!


This recipe makes 4 servings and has 398 calories per serving. Each serving has 16.2g of fat, 37g of protein, 25g of carbohydrates, as well as 4g of fiber!

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