Looking for a good chicken parmesan recipe with a twist? Then this version is for you!
Recently I ordered a few snack foods from a source in Italy which included a salami from Sicily. I was so excited because the salami has pistachio in it. You just don’t see pistachio bits in salami here in the US. When my order arrived, I immediately made up a snack plate of a few items.
After tasting the salami I said to myself, “Self, what else can I do with this salami?” I answered myself (you know where this is going, right? Definitely going to the looney bin if I don’t stop talking to myself!!), “Add the salami to a main dish to kick up the flavor a notch.”
Now the big dilemma, what recipe should I add the salami to? My inner voice kept shouting “Chicken parmesan! Pick me, pick me!!” And before you call out the “white coats” let me give you the recipe – I think you’ll enjoy it even with just a regular salami.
This salami is so tasty! Enjoyed the olives and taralli too!
Pound out chicken so it is even thickness. Dredge in egg and parmesan cheesed bread crumbs.
Chicken nicely coated and ready for frying.
Saute chicken in a frypan lightly lined with scant olive oil.
Flip and cook both sides until golden.
Add salami slices to the frypan to crisp up with the chicken.
Remove chicken from frypan and place on a foil lined rack.
Sprinkle mozzarella cheese on top of chicken and place under broiler until cheese melts.
Serve the chicken with pasta sauce and salami on top. (Side of pasta optional but oh so good.)
I always add a little more grated parmesan to the meal. That’s just me. Enjoy it your way!
Ingredients
- 6-8 Chicken breast tenders
- 1 egg, lightly beaten
- 1 tablespoon olive oil, extra virgin
- 1/3 cup parmesan cheese, grated
- 1/2 cup breadcrumbs, Italian style
- 1 ounce salami (Sicilian with Pistachio or regular), sliced thin
- 1 1/2 cups pasta sauce, homemade or store bought brand
- 1/2 cup mozzarella cheese, grated or sliced
- Salt and pepper to season
Instructions
- PREP: Preheat broiler. Line a broiler rack with foil.
- Mix bread crumbs and parmesan cheese together. Place in a shallow dish. Next lightly beat egg and place in a separate shallow dish.
- Pound or roll chicken tenders out to even thickness. Dredge through egg whites and bread crumbs. Season with salt and pepper.
- Heat olive oil in a skillet on medium-high heat. Add chicken, browning both sides (about 5 minutes). In the last minute, add the salami to crisp it up. Remove chicken and salami from the skillet.
- On the broiler rack lined with foil, place cooked chicken pieces and top with mozzarella. Broil until cheese is melted. Warm up the pasta sauce while cheese is melting on the chicken in the broiler.
- Plate the chicken, top with a few spoonfuls of pasta sauce and a few pieces of salami. Additional grated parmesan can be sprinkled on top. Serve with spaghetti and/or vegetables.