Appears in America's Test Kitchen TV
The best part of Chicken Parmesan is the crisp, golden coating—can you get the same flavor without frying the cutlets in a lot of fat?
For a low-fat chicken Parmesan recipe worth eating, we found that if we first toasted the bread crumbs with a little oil before coating the chicken, it would give them flavor and color—enough so we could then bake the breaded cutlets on a r...