Traditionally, parmigiana recipes require the chicken (or eggplant) to be shallow-fried in oil. This healthier version from Angie's Recipes is oven-baked and uses only a little spray of olive oil to help the chicken crisp up and brown, making this a much lower fat dish. The breaded cutlets are then topped with tomato sauce, cheese and sliced avocado.
Avocado Chicken Parmigiana
Submitted to Foodista by Angie's Recipes
220 grams (1/2 pound) Chicken breast fillet, halved lengthways
30 grams (1/4 cup) All-purpose flour
1 Egg, lightly beaten
100 grams (1 3/4 cup) Dried breadcrumbs
4 tablespoons Tomato pasta sauce
1/2 Avocado, sliced
2 tablespoons Parmesan cheese
Salad leaves, to serve
Preheat oven to 200C/400F fan-forced. Place chicken between 2 sheets plastic wrap and pound to 1/4-inch thick with a rolling pin.
Coat the chicken first in flour, shaking off excess, then dip in the beaten egg and finally coat well with breadcrumbs. Place on a baking tray. Repeat with remaining chicken, flour, egg mixture and breadcrumbs.
Spray chicken with olive oil. Bake for 5 minutes. Remove from the oven and top each with two tablespoon pasta sauce. Arrange avocado over sauce and sprinkle with cheese. Return to oven. Bake for 5 to 7 minutes or until golden and chicken is cooked through.