CHICKEN/FISH PARMESAN

  • talks about her Lean & Green

    2 Comments

    A friend shared this recipe with me & it will definitely become a regular in our dinner rotation.

     

    -Beat 1 egg in a bowl

    -Dip chicken or fish {I used tilapia} in egg & coat

    -Roll in a mixture of Parmesan cheese & italian seasonings

    -Bake at 350 degrees for 20-25 minutes

     

    *Also good as leftovers the next day.  Spray a pan with Pam or olive oil spray.  Set stove to medium-low & put chicken/fish from the night before in the pan.  Cover & let warm through.  Spray occasionally with a calorie free butter spray.  Flip & warm other side, spraying as well.  Sprinkle fish with lemon juice.  YUM!

COMMENTS

2 Responses to Chicken/Fish Parmesan

  • Cheryl Sweeney wrote on July 6, 2011 at 11:35 // Reply

    It is surprising that you actually CAN get a decent crusting-over without the breadcrumbs…and it works even better if you pat dry the chicken/fish before putting it in the egg. Not sure why since it just gets wet all over again, but seriously, I tried it and we were noming on some crazy good stuff.

  • Alis in Wnderlnd wrote on December 2, 2011 at 5:30 // Reply

    Karli, Can you share how much Parmesan cheese to use? Do we decrease the amount of chicken to compensate for the egg and cheese? Thanks!

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