Light Eating: Light Chicken Parmesan

Chicken parmesan isn't the sort of dish we usually associate with eating light. It's breaded and heavy in butter, and usually served with a heavy sauce and lots of pasta. Well, this recipe from Martha Stewart lightens it up into a dish that's still classic but won't overstuff.

Part of the secret here is breading only one side of the chicken, which still makes it crunchy but lightens it up. They also use whole-grain breadcrumbs, and just egg whites in the breading batter.

• Get the recipe: Light Chicken Parmesan at Martha Stewart

Previous Light Eating: Ziti with Skillet-Roasted Root Vegetables

(Image: Martha Stewart)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.