This Sourdough Discard Chicken Parmesan is a great way to use your sourdough discard! Who says that sourdough is only for making bread? There is no need to waste your discard.
I have been sharing Sourdough and Sourdough Discard Recipes with you guys for awhile. While I love a good loaf of sourdough bread, I also love making new sourdough discard recipes. A subject that comes up a lot in my Sourdough and Sourdough Discard Recipes Facebook Group are recommendations for savory sourdough discard recipes. This Sourdough Discard Chicken Parmesan definitely meets the savory criteria!
If you need even more sourdough recipe ideas be sure to also check out this Basil Sourdough Bread, Sourdough Cinnamon Cookies, and Sourdough Zucchini Fritters.
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❤️ Why you’ll love this recipe
- Savory discard recipe: If you want a change of pace and need a savory discard idea, this Sourdough Chicken Parmesan has you covered!
- No kitchen waste: This is an easy and practical way to use your sourdough discard.
🥣 Ingredients needed
The full list of ingredients with amounts can be found in the recipe card below.
For this recipe, you will need:
- Chicken cutlets: I used four chicken cutlets but you can also use two large chicken breasts sliced in half and pounded with a mallet.
- Salt
- Egg
- Sourdough discard
- Italian breadcrumbs
- Parmesan cheese: I recommend using shredded or grated.
- Olive oil: For frying the chicken.
- Pasta sauce and Mozzarella: To top the chicken with.
🔪 Equipment needed
You will need a large frying pan and a baking sheet. I used parchment paper (optional) for an easy clean up.
⏲️ Recipe instructions (step by step guide)
Begin by sprinkling your chicken cutlets with salt (image 1). Next, in a medium bowl whisk the egg and sourdough discard together (image 2). In a different bowl, combine the bread crumbs and Parmesan cheese (image 3).
Submerge each chicken cutlet in the sourdough and egg mixture until well coated then dredge the chicken in the bread crumb and Parmesan mixture.
Fry about 3 to 4 minutes per side with 2 to 3 tablespoons of olive oil (image 4). I fried two at a time and an additional tablespoon of oil with my last batch.
Cook each side of the chicken over medium heat until the coating is golden brown (image 5).
Transfer to a baking sheet. I lined my baking sheet with parchment paper for an easy clean up. Add 1 to 2 tablespoons of pasta sauce to each piece of chicken then cover with Mozzarella (image 6).
Bake at 450˚F for about five minutes or until the cheese is nicely melted.
The chicken should have no pink and a meat thermometer should read 165°F internally. You may need to increase your bake time for larger cutlets.
🥗 What to serve with this recipe
I like serving this Sourdough Chicken Parmesan with spaghetti and pasta sauce. You could also bake this Sourdough Basil Bread to complete the meal.
👩🏻🍳 Tips
- Use a high quality olive oil.
🥡 How to store leftovers
Store any leftover chicken in an airtight container inside of your fridge. This chicken will be good for up four days after making.
📋 Recipe FAQs
Yes, you can use sourdough discard in chicken recipes such as fried chicken, chicken parmesan, and chicken strips.
Other recipes you may like:
If you tried this Sourdough Discard Chicken Parmesan or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you and I’m always happy to try to answer any questions you may have!
Sourdough Discard Chicken Parmesan
Equipment
- Frying pan
- Baking sheet
- Parchment paper optional
Ingredients
- 4 chicken cutlets or 2 large chicken breast sliced in half and pounded with a mallet
- ½ teaspoon salt
- 1 large egg beaten
- ½ cup sourdough discard
- ¼ cup Parmesan cheese grated or shredded
- 1 cup Italian breadcrumbs
- ¾ cup Mozzarella cheese
- ½ cup pasta sauce
Instructions
- Begin by sprinkling your chicken cutlets with salt.½ teaspoon salt
- Next, in a medium bowl whisk the egg and sourdough discard together.1 large egg, ½ cup sourdough discard
- In a different bowl, combine the bread crumbs and Parmesan cheese.¼ cup Parmesan cheese, 1 cup Italian breadcrumbs
- Submerge each chicken cutlet in the sourdough and egg mixture until well coated then dredge the chicken in the bread crumb and Parmesan mixture.4 chicken cutlets
- Fry about 3 to 4 minutes per side with 2 to 3 tablespoons of olive oil. (Note: I fried two at a time and an additional tablespoon of oil with my last batch).
- Cook each side of the chicken over medium heat until the coating is golden brown.
- Transfer to a baking sheet. I lined my baking sheet with parchment paper for an easy clean up. Add 1 to 2 tablespoons of pasta sauce to each piece of chicken then cover with Mozzarella.¾ cup Mozzarella cheese, ½ cup pasta sauce
- Bake at 450˚F for about five minutes or until the cheese is nicely melted. The chicken should have no pink and a meat thermometer should read 165°F internally. You may need to increase your bake time for larger cutlets.
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