Chicken Parmesan

You really don't need very much oil to fry your favorites.  Here is a recipe that proves a little oil can go a long way when it comes to taste.  If you are making this for 2, the recipe easily cuts in half and you only need 2 tsp of olive oil in 1 frying pan.  That's only 1 tsp per person, or 1/3 of a typical serving!

¼ c grated Parmesan, plus 2 tbs extra for serving 

¼ c Panko breadcrumbs
1 lb boneless, skinless, chicken breasts, split in half to make 6 to 8 large, thin cutlets
Salt and pepper
4 tsp olive oil
Reduced fat or low fat buttermilk

Marinara sauce

1. Place the chicken in a Ziploc bag and cover with buttermilk.  Let it marinate overnight, or at least 4 hours.
2. On a plate, combine the breadcrumbs and ¼ c Parmesan. Sprinkle chicken on both sides with salt and pepper. Dip the chicken into the breadcrumb mixture to coat completely; set aside on a large plate or platter.
3. Heat 2 tsp oil in each of two nonstick 10-inch skillets over medium-high heat. Add half of the chicken to each skillet and cook until lightly browned on one side, 2 to 3 minutes. Flip, and cook until chicken is firm, and lightly browned on the other side, 1 to 3 more minutes.

4. Top with a spoonful of marinara sauce and a sprinkle of Parmesan cheese.

Recently I changed this recipe a bit to make breaded chicken sandwiches. Here's what you need to know to turn 1 recipe into 2 recipes:

1. Instead of cutting the chicken breasts into thin cutlets, use a meat mallet to pound them to about a 1/2-inch thickness.  Then cut the chicken in half to create a shape more suited for sandwich buns.

2. Season the chicken however you'd like before dipping them in the crumbs.  I used salt, pepper, onion powder, and paprika.  Forget the Parmesan and just use the plain Panko crumbs to coat the chicken.

3. Cook the chicken the same way.  Serve on a whole wheat or whole grain bun with lettuce, tomato, or whatever you like!