This recipe lowers the carbs of traditional Chicken Parmesan by using coarsely chopped nuts instead of breadcrumbs.Ingredients
2 cups low-sugar pasta sauce
1/2 cup pine nuts, coarsely chopped
1 ounce freshly grated Parmesan cheese (1/4 cup)
1/2 teaspoon dried Italian seasoning
1 pound turkey cutlets, about 1/3 inch thick or 1 pound boneless skinless chicken breast cutlets
2 teaspoons extra-virgin olive oil
2 ounces part skim mozzarella cheese (1/2 cup)
Salt and freshly ground black pepper
Heat oven to broil.
Bring sauce to low simmer in a small saucepan over medium-low heat.
Remove from heat and cover to keep warm.
Stir together pine nuts, Parmesan, and Italian seasoning in a wide, shallow dish.
Season the turkey / chicken on both sides with salt and pepper, then dredge both sides in the nut mixture, pressing to adhere.
Heat oil in a large nonstick skillet over medium-low heat.
Add turkey / chicken and cook until coating is golden brown and juices run clear.
If nuts brown too quickly, reduce heat.
Place turkey / chicken in a baking pan, top evenly with mozzarella, and broil until cheese melts, about 30 seconds.
Spoon 1/2 cup of warm sauce on each plate and top each with a piece of turkey / chicken.
*Cooking times may vary due to differences in cookware and oven temperatures.
- Saturated Fat