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Parmesan Chicken with Provolone on a Roll


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  • 1/2 cup grated Parmesan
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 1/4 lbs chicken cutlets, 1/4" thick (about 6 pieces)
  • 2 Tbsp extra virgin olive oil
  • 1/3 cup tomato sauce
  • 4 (1 oz) slices provolone
  • 4 low carb rolls, lightly toasted
  • 12 large basil leaves


Servings 4


Step 1

1. Set oven rack 6-8" from broiler element. Heat broiler.

2. Combine parmesan, oregano, salt and pepper in a mixing bowl and spread evenly on a plate. Dredge chicken in Parmesan mixture.

3. Heat a large nonstick skillet with 1 Tbsp of the oil. Add 2 cutlets and brown until cooked through 2 min per side. Repeat with the remaining oil and cutlets. Slice each cutlet diagonally into 1" pieces. Arrange pieces into 4 tight circles, sized to fit on rolls and place onto a baking sheet.

4. Top each circle with 1 1/2 Tbsp tomato sauce and 1 slice cheese. Place in oven and cook until cheese is melted and bubbly, 2-5 min. Fill each roll with chicken and basil leaves; serve hot.


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