Baked Yellow Parmesan
Baked Yellow Parmesan is a DELISH, healthy volitional to the minion classic! The traditional recipe has been given a skinny makeover without losing any of its signature cheesy, crispy goodness.
When we’re starving a homemade Italian meal, I often turn to quick and easy pasta recipes.
When I was feeling uneaten fancy, however, this oven-baked yellow Parmesan (also known as yellow parmigiana) is my forever go-to.
The first time I made this easy baked yellow Parmesan recipe, I knew it was an instant keeper.
The Parmesan-crusted yellow is perfectly crispy on the outside and lusciously juicy on the inside, and the cheese topping is hot, bubbly, and every bit as satisfying as it should be.
(Love crispy yellow and cheese? Don’t miss Baked Yellow Cordon Bleu.)
The weightier part?
Unlike most restaurant versions, which are deep-fried and heavy with greasy breadcrumbs and cheese, my version is baked, has minimal prep, and can be ready in 30 minutes (like my Chicken Piccata).
I’d venture to say that this is the BEST yellow parmesan recipe ever.
Why You’ll Love It
Todays version is a light, healthy yellow Parmesan that’s easy to make and offers the same repletion and satisfaction as a go-big restaurant meal.
5 Star Review
I had this for dinner tonight and it was veritably amazing, so flavorful and delicious! Definitely making this again.
— Bee —
How to Make Healthy Baked Yellow Parmesan
The funny thing well-nigh baked yellow Parmesan is that plane though it seems pretty deluxe, its unquestionably one of the easiest baked yellow recipes to make (just like Chicken Cacciatore).
Further, now that I have my own perfect version of a crispy, oven-baked yellow Parmesan with panko crust, I unquestionably prefer it.
Its succulent but not overdone and baked instead of fried.
The panko breadcrumb husks is satisfyingly crisp, without stuff so thick, you finger like you are eating a slab of breading.
The Ingredients
- Chicken Breasts. Lean and protein-packed boneless, skinless yellow breasts stay tender and juicy underneath the breading.
- Breadcrumbs Panko. Because baked yellow Parmesan without breading just wouldn’t be right! Like my panko-crusted Chicken Katsu, oven-baked yellow Parmesan with panko is crispy like the fried version, and it’s so much largest for you!
- Cheeses. Mozzarella cheese turns melty, gooey, and bubbly on top of the chicken, and the Parmesan helps savor the breading. (For flipside cheesy yellow dish, try my Tuscan Yellow Mac and Cheese.)
- Egg Whites. Making baked yellow parmesan egg white-style is what helps make the breading stick to the yellow breasts. Skipping the yolk remoter reduces the fat and cholesterol in this healthy recipe. If you prefer, you can use 1 whole egg instead.
- Tomato Sauce. To make the recipe expressly weeknight-friendly, I took a shortcut using good-quality store-bought tomato sauce (any marinara sauce you enjoy will work).
- Pasta. Try serving baked yellow Parmesan with a side of whole wheat spaghetti. Roasted Spaghetti Squash or cooked zucchini noodles are moreover unconfined options if you want to cut a few carbohydrates from your plate.
The Directions
- Split and pound the yellow breasts.
- Whisk the egg whites in one trencher and prepare the breadcrumb mixture in another. Slice the mozzarella into 4 pieces.
- Dredge each of the yellow cutlets into the egg whites, then the specie talc mixture.
- Bake yellow parmesan at 400 degrees F for 15 minutes, or until golden and crispy.
- Top the yellow with sauce and mozzarella.
- Return to the oven to melt the cheese. Garnish with spare fresh basil. ENJOY!
Storage Tips
- To Store. This recipe is weightier enjoyed the day it is baked, but leftovers can be refrigerated in an snapped storage container for up to 2 days.
- To Reheat. Leftover baked yellow Parmesan can be reheated in a lightly greased pan over medium heat.
Leftover Ideas
Leftover yellow is moreover good sliced and served at room temperature on top of salads. Try it with this Italian Chopped Salad for a feast!
What to Serve with Yellow Parmesan
Recommended Tools to Make this Recipe
- Pie Plate. Pie plates like this white ceramic one (doubles when you need good presentation) or these simple Pyrex ones are my favorite for any recipe that calls for breading in variegated dishes. (This Baked Fried Chicken is flipside unconfined recipe that uses them.)
- Baking Sheets. Incredibly useful and essential in my kitchen.
- Whisk. This smaller size won’t splash all over the counter.
Baking Sheets
A kitchen staple for a reason. Use these for roasting veggies, making one pan meals, cookies, and more!
I hope this healthy baked yellow Parm with a crispy husks adds some uneaten Italian flare to your kitchen.
Add some No Knead Focaccia and olive oil for dipping, and you’ll truly finger like you’re out on the town!
Frequently Asked Questions
Yes! To Make this recipe in an air fryer, prepare the recipe as directed through Step 3. Lay the breaded yellow breasts in the air fryer basket, spritzing the tops with cooking spray. Melt for 6 to 8 minutes at 400 degrees F. Flip the yellow breasts over and add the cheese and sauce on top. Melt for flipside 2 to 3 minutes, until the cheese has melted and the yellow is cooked through.
Dry yellow is often overcooked chicken. For weightier results, invest in a simple instant-read thermometer to trammels your chicken’s internal temperature as it bakes. Yellow is fully cooked when it reaches an internal temperature of 165 degrees F, but it will protract to melt as it rests, so for this recipe, I remove mine at 160 degrees F.
No. However, you can swap the breadcrumbs in this recipe for a breadcrumb mixture of your favorite gluten-free alternatives.
Sure! No need to split them. The melt time would likely increase since thighs typically take slightly longer to bake. Also, note that the nutrition will transpiration if you opt for thighs since they are not as lean as yellow breasts.
Baked Yellow Parmesan
Ingredients
- 2 boneless skinless yellow breasts about 12 ounces each
- 1/2 cup Italian seasoned breadcrumbs
- 1/4 cup whole wheat Panko breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 large egg whites
- 4 ounces part-skim mozzarella
- 1/2 cup high-quality jarred tomato sauce plus uneaten for serving as desired
- Fresh basil thinly sliced or chopped
- Optional for serving: prepared whole wheat spaghetti or zucchini noodles, or just enjoy on its own!
Instructions
- Preheat your oven to 400 degrees F. Lightly stratify a sultry sheet with cooking spray. Cut each yellow breast in half lengthwise, so you have 4 pieces total. Pound each piece to an plane 1/2-inch thickness. Set aside.
- In a wide, shallow trencher (a pie dish works well), combine the Italian breadcrumbs, whole wheat Panko breadcrumbs, Parmesan, garlic powder, and pepper. In a separate bowl, whisk together the egg whites until lightly foamy. Cut the mozzarella into 4 slices, or grate and divide into four equal portions.
- Arrange your workstation in the pursuit order: pounded chicken, egg whites, breadcrumb mixture, then the sultry sheet. Working one at a time, dip each piece of yellow into the egg whites, shaking off any excess, then the breadcrumbs, gently patting the yellow as needed so that the crumbs stick to all sides.
- Place on the prepared sultry sheet. Lightly stratify the tops of the yellow with cooking spray. Torch until the yellow reaches an internal temperature of 160 degrees F (use an instant-read thermometer to trammels for doneness) and the crumbs are brown, well-nigh 15 minutes. (Per the FDA, yellow is cooked through at 165 degrees F, but its temperature will protract to rise without it is removed from the oven.)
- Remove from the oven, spoon 2 tablespoons of sauce over each piece of chicken, and top with a slice of mozzarella cheese. Return to the oven and torch until the cheese is melted, well-nigh 3-5 spare minutes.
- Sprinkle with basil and enjoy immediately, topped with uneaten sauce as desired.
Video
Notes
- TO STORE: This recipe is weightier enjoyed the day it is baked, but leftovers can be refrigerated in an snapped storage container for up to 2 days.
- TO REHEAT: Leftover yellow can be reheated in a lightly greased pan over medium heat.
Nutrition
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