For awhile there, my six-year-old son was on a Chicken Parmesan kick. He knew nothing about it before having it the first time, other than the fact that one of his classmates had mentioned having it for dinner. I love picturing the little six-year-olds talking about what they ate for dinner – too cute!
Although Nick is over his Chicken Parm moment, that doesn’t stop me from making it from time to time. My usual go-to recipe is this one from Food Network chef Giada De Laurentiis, but last week we had a different version. This guiltless version appears in the January 2009 issue of Better Homes & Gardens magazine, and instead of the traditional breadcrumbs, it uses pulverized whole-bran cereal shreds! Taste-wise, nobody could tell the difference when we
ate the finished product, and couple that with the fat-free egg product and reduced-fat cheese, and you have a tasty lighter version of the real thing. Dig in!