Reduced Sodium Chicken Parmesan

This Italian favorite has always spoken to me. I perfected my recipe pre loso life because most restaurants just don't get it right. Soggy breading, chewy slab of mozzarella and a canned sauce passed off as homemade.

Not acceptable! This dish is perfect for date night (with leftovers)! The sauce makes enough so you can serve with sauced pasta.

No salt added crushed tomatoes were not available at the time I made this, so I substituted a 26 oz box of Pomi strained tomatoes. Came out perfect.

This is another one that's a bit on the higher sodium side for some people. It makes a nice cheat meal for me. But it's 395 mg per serving for 4 servings.

Low Sodium Chicken Parmesan

Ingredients

SAUCE

• 2 tablespoons extra-virgin olive oil

• 2 garlic cloves, minced

• Pepper to taste

• ¼ teaspoon dried oregano

• Pinch red pepper flakes

• 1 (28-ounce) can no salt added crushed tomatoes. In the absence of that, I used 1 box Pomi strained tomatoes

• ¼ teaspoon sugar

• 2 tablespoons coarsely chopped fresh basil

CHICKEN

• 2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed, halved horizontally.

• 2 ounces fresh mozzarella cheese, shredded (½ cup)

• 2 ounces fontina cheese, shredded (½ cup)

• 1 large egg

• 1 tablespoon all-purpose flour

• 1½ ounces Parmesan cheese, grated (¾ cup)

• ½ cup panko bread crumbs

• ½ teaspoon garlic powder

• ¼ teaspoon dried oregano

• ¼ teaspoon pepper

• ½ cup vegetable oil

• ¼ cup torn fresh basil

Directions

1. SAUCE: Heat 1 tablespoon oil in medium saucepan over medium heat until just shimmering. Add garlic, oregano, and pepper flakes. Cook, stirring continually, until fragrant, about 30 seconds. Stir in tomatoes and sugar. Increase heat to high and bring to simmer. Reduce heat to medium-low and simmer until thickened, about 20 minutes. Off heat, stir in basil and remaining 1 tablespoon oil; season with pepper to taste. Cover and keep warm.

2. CHICKEN: Combine mozzarella and fontina in a bowl and set to the side.

3. Preheat broiler. Whisk together egg and flour in a shallow dish. Combine Parmesan, panko, garlic powder, oregano, and pepper in second shallow dish.

4. Pat chicken dry with a paper towel. Working with 1 cutlet at a time, dredge cutlet in egg mixture, allow excess to drip off. Coat in the Parmesan mixture, pressing the chicken into the mix so crumbs stick. Place the cutlet on a large plate and repeat with remaining cutlets.

5. Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering. Place 2 cutlets into the skillet and cook without moving them until bottoms are crispy and deep golden brown, about 2 minutes. Carefully flip cutlets and cook on second side until deep golden brown, about 2 minutes. If the coating wants to stick to the pan, you can use a spatula to unstick it. Transfer cutlets to paper towel–lined plate and repeat with remaining cutlets.

6. Place cutlets onto a baking sheet and sprinkle cheese mixture over cutlets. Broil until cheese is melted, bubbly and beginning to brown. Top each cutlet with 2 tablespoons sauce. Sprinkle with basil and serve immediately.

Enjoy!