Sourdough Discard Chicken Parmesan

5 from 1 vote

Sourdough Discard Chicken Parmesan

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.

Prep Time5

Cook Time13

Total Time18

Course: Dinner

Cuisine: American

Servings: servings

Calories: 448kcal

Author: Audrey Wood

Cost: $10

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.

Notes

Any nutritional information is an estimate by online calculators. Please verify using your own data.

Nutrition