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Lighter Chicken Parm?

Well…I try šŸ˜†

I made marinara sauce with usual ingredients, but a pinch of coconut palm sugar instead of regular. And I dredged chicken in SEASONED (including grated parm) arrowroot flour. I used good olive oil šŸ«’ šŸ˜‹

I cooked outdoors šŸ˜ HELLO 2022 šŸ‘ I dredged seasoned (salt, pepper, garlic powder) chicken in seasoned flour, then fried each until crispy on both sides; med-high temp, you want to do it quickly so chicken doesn’tdry out. Then I smeared some sauce on baking pan, place chicken on it, put some sauce across the middle of each piece (I still want some crispy chicken šŸ¤­) topped chicken with parm, fresh mozzarella & more parm. Freshly grated Parmigiano-Reggiano šŸ§€ at serving. And Asiago only because I love that stuff. Some on salad too šŸ„— can’t have too much cheese. Then I put it under broiler (convection oven) until desired doneness.
Pics below….
You have to work with sharp knives! šŸ”Ŗ

Okay.. so I LOVE ASIAGO! ā¤ļø So if you have it, it sure doesn’t hurt.

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