Low Sodium Dairy Free Chicken Parmesan

Total time50 min

Prep time20 min

Cook time30 min

Golden, crispy chicken cutlets are the star here, pounded thin so they cook up tender and juicy under a crunchy coating built from dairy free breadcrumbs, nutritional yeast, garlic powder, and dried oregano. Each cutlet gets seared in olive oil until the crust turns deep golden, then finished in the oven under a blanket of marinara sauce and melty dairy free mozzarella. A scatter of fresh basil right before serving adds a bright, herby finish that plays beautifully against the rich sauce and cheese. The whole thing comes together with a simple flour-egg-breadcrumb breading station, so you're in full control of every seasoning that goes into the pan. It's a comforting, restaurant-style dinner that works perfectly for anyone watching their sodium, since you decide exactly what goes into the marinara and the coating from the start. Serve it over pasta or alongside a simple salad for a low-effort weeknight favorite that still feels special.

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Ingredients

4 servings

For the chicken

2 large boneless, skinless chicken breasts (about 1.5 lb total)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
3 tbsp olive oil

For the breading

½ cup all-purpose flour
2 large eggs
1 cup dairy free breadcrumbs
¼ cup nutritional yeast
1 tsp garlic powder
1 tsp dried oregano
½ tsp dried basil

For the topping

1 ½ cups marinara sauce
1 cup dairy free mozzarella, shredded

For serving

2 tbsp fresh basil, thinly sliced (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place a wire rack on a baking sheet and set aside.
2
Halve each chicken breast horizontally to create 4 thin cutlets. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness. Season both sides with salt and pepper.

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