Sal & Judy’s Chicken Parmesan
4
servings15
minutes30
minutes45
minutesJust the words “Chicken Parmesan” makes my mouth water! You can fry it, bake it or use an air fryer to make the chicken. Trying to cut carbs? Use zoodles for a heart-healthy alternative.
Pro tip: The best way to bread the chicken is to keep one hand for wet ingredients and one hand for dry. This helps from getting the dreaded breading hands.
Pounding the chicken to a 1/2-inch-thick keeps the cooking time down and the chicken juicy and moist.
Victoria Impastato (Sal’s Granddaughter)
Ingredients
2 8oz Chicken Breasts
4 Tbsp Olive Oil
4 spring Fresh Basil
3 cup Panko Bread Crumbs
1 Tbsp Sal’s Sicilian Seasoning
1 cup Pecorino Romano Cheese Grated
1 slice Provolone Cheese
1 Jar Any of Sal’s original sauces (Heart Smart, Red Gravy, Original)
Directions
- To start lay out your two chicken breasts and butterfly them in half, you should then have 4 large pieces.
- Next, cut each in half for 8 equal pieces. Pound them out lightly to about 3/4 of an inch. Set chicken aside and prepare the crumb mixture, add the pecorino, panko, and Sal’s Sicilian Seasoning and mix well.
- Coat the 8 pieces of chicken in olive oil and then lay in the bread crumbs. Pack bread crumbs tightly onto the chicken.
- Bake the chicken at 420 degrees for 20 min each for a golden crust and juicy interior. Take the chicken out and set the oven to high broil and add the provolone on top. Watch carefully!! The cheese will brown quickly, in about 3 minutes.
- While the chicken is in the oven I cook my pasta and sauce with my favorite Sal’s sauce! Sprinkle with any additional cheese to your liking and serve immediately.
Notes
- sodium 1800 | protein 55 | cholesterol 265 | sugar 16 | unsaturated fat 24 | carbohydrates 73 | fiber 5
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