Chicken Parmesan – Made Healthier with Camelina Oil
🌿 I Love Camelina® Recipe
Optimized for Maximum Omega-3s
If you already cook with olive oil, avocado oil, ghee, or tallow, you're our kind of cook — you care about quality.
This recipe is optimized with I Love Camelina®: a clean, plant-based omega-3 (ALA) cooking oil with a smooth taste and strong versatility. We're genuinely glad you found us — welcome.
Sustainable | Nutritious | Delicious
🥗 Chicken Parmesan
✨ The Upgrade: We replaced vegetable oil with 1/4 cup of I Love Camelina® Virgin Camelina Oil
💪 20,000mg plant-based omega-3s added!
Why it slaps: I Love Camelina® oil swaps 1:1 with traditional cooking oils, providing a rich source of omega-3s without altering the classic taste. Its stability at high heat makes it ideal for achieving a crispy crust.
💛 Omega-3 Breakdown (the good stuff)
📝 The Recipe
**Ingredients:**
* 4 boneless, skinless chicken breasts (about 1.5 lbs total), pounded to ½-inch thickness
* ½ cup all-purpose flour
* 2 large eggs, beaten
* 1.5 cups Jason Bread Crumbs (plain, Italian, or Panko style)
* ½ cup grated Parmesan cheese, plus more for topping
* ¼ cup **I Love Camelina® Virgin oil**
* 2 cups marinara sauce, warmed
* 8 oz fresh mozzarella cheese, sliced or shredded
* 2 tbsp fresh basil, chopped (for garnish)
* Salt and freshly ground black pepper to taste
**Instructions:**
1. Preheat oven to 400°F (200°C). Prepare a baking dish by lightly greasing it or lining it with parchment paper.
2. Set up a breading station: Place flour in one shallow dish, beaten eggs in a second, and in a third, combine Jason Bread Crumbs with ½ cup grated Parmesan cheese, salt, and pepper.
3. Season pounded chicken breasts lightly with salt and pepper. Dredge each chicken cutlet first in flour, shaking off excess, then dip into the beaten eggs, letting excess drip off, and finally coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
4. Heat ¼ cup **I Love Camelina® Virgin oil** in a large skillet over medium-high heat. Once hot, carefully add two chicken cutlets at a time, making sure not to overcrowd the pan. Pan-fry for 3-4 minutes per side, until golden brown and cooked through.
5. Transfer the fried chicken cutlets to the prepared baking dish. Top each cutlet with about ½ cup of warm marinara sauce, then cover with slices or shredded fresh mozzarella cheese.
6. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden. If desired, you can place it under the broiler for the last 1-2 minutes for extra browning, watching carefully to prevent burning.
7. Remove from oven, sprinkle with additional grated Parmesan cheese and fresh chopped basil. Serve immediately with your favorite pasta or a side salad.
🌿 Why Camelina?
- Plant-based Omega-3 (ALA) — ~5,000 mg per tablespoon
- Non-GMO, clean-label ingredient profile
- Great as an everyday cooking oil (and excellent as a finishing oil depending on the recipe)
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Sustainable | Nutritious | Delicious
Recipe auto-generated by the I Love Camelina® Recipe Optimizer 🤖✨