Description
A comforting, protein-forward twist on classic chicken parmesan, served in a nourishing bowl with creamy tomato-cottage cheese sauce.
Ingredients
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Chicken breasts: 2 medium (about 450 g / 1 lb), sliced into cutlets
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Salt: 1 teaspoon (5 g)
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Black pepper: ½ teaspoon (1 g)
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Garlic powder: 1 teaspoon (3 g)
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Italian seasoning: 1 teaspoon (2 g)
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All-purpose flour: ½ cup (60 g)
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Eggs: 2 large
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Breadcrumbs: 1 cup (60 g)
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Grated parmesan-style cheese: ½ cup (50 g)
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Olive oil: 2 tablespoons (30 ml)
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Marinara sauce: 2 cups (480 g)
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Low-fat cottage cheese: 1½ cups (340 g)
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Shredded mozzarella cheese: 1 cup (110 g)
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Cooked pasta or grains: 4 cups (about 600 g cooked)
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Fresh basil (optional): ¼ cup (10 g), chopped
Instructions
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Season chicken with salt, pepper, garlic powder, and Italian seasoning.
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Dredge chicken in flour, dip in beaten eggs, then coat with breadcrumbs mixed with parmesan-style cheese.
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Heat olive oil in a skillet over medium heat and cook chicken 4–5 minutes per side until golden and cooked through.
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Warm marinara sauce in a saucepan over low heat and stir in cottage cheese gently.
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Divide pasta or grains into bowls, top with sliced chicken, sauce, and mozzarella.
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Broil briefly until cheese melts, then garnish with basil if desired.
Notes
For extra smooth sauce, blend the cottage cheese before adding it to the marinara. Store components separately if preparing ahead for best texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes