The way to put a smile on Bo’s face most nights is to string together “chicken” and “breaded” when describing dinner. It’s summer though, and the last thing I felt like last night while in a rush to get dinner ready was heating up some oil, and dealing with the clean up. Also, we could stand to eat a bit more baked, and a bit less fried. So, while laying out my seasoned flour, eggs, and breadcrumbs, I pitched it to him as a summer take on chicken parmigiana, and he bought it hook, line, and sinker.
It didn’t hurt that in the end it looked incredible, and tasted so sweet and fresh. I didn’t want to smother the top of this “healthy parmigiana” with cheese either, so instead, I just mixed some Parmesan in with the breadcrumbs and left it at that. Neither of us missed it, and the kids loved scooping up the tomato salsa and eating it like a salad on the side.
Just in case I needed more of a selling feature, I paired it with some brown butter and sage Parmesan mashed potatoes. The idea popped into my head because I have some sage sitting in the fridge for another dinner this week, and omg, they were freaking incredible. These are going to be a must for every holiday for me now. First thing first, lets keep it in summer while we still can.