Chicken parm – crisp chicken served with tomato sauce, draped in mozzarella and anointed with grated Parmesan, served perhaps on a hero roll or beside a tangle of pasta – is among the finest dishes of the Italian diaspora in America. There is sweetness and salt to the dish, along with the base creaminess of cheese and the satisfying crunch of the chicken’s crust. These combine, especially under a spray of red pepper flakes, to deliver immense satisfaction. This recipe, adapted from one the chef Justin Bazdarich uses at the Speedy Romeo restaurants in New York, moves the preparation of the dish to the grill, and delivers a dish that is smoke-scented and beautiful, with flavors that manage to be both delicate and robust.
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Serving Size: 1 to 8 serving (1035 | ||
Recipe Makes: 4 to 8 servi | ||
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Calories: 390 | ||
Calories from Fat: 110 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.2g | 16 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 7.3mg | 2 % | |
Sodium 206.9mg | 7 % | |
Potassium 1506.1mg | 40 % | |
Total Carbohydrate 91.4g | 27 % | |
Dietary Fiber 26.7g | 107 % | |
Sugars, other 64.8g | ||
Protein 15.1g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 390
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