This recipe for tasty, simple chicken parmesan is provided. This can be done in a toaster oven or an oven.
| Prep Time: | 25 mins |
| Cook Time: | 4 mins |
| Additional Time: | 15 mins |
| Total Time: | 44 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 ½ teaspoons low-sodium soy sauce
- 4 ½ teaspoons brown sugar
- 2 teaspoons minced fresh garlic
- 2 teaspoons sambal oelek
- 1 teaspoon dark sesame oil
- 1 teaspoon grated fresh ginger
- 12 ounces pork tenderloin, trimmed and thinly sliced
- 2 tablespoons rice vinegar
- 2 teaspoons canola oil, divided
- ¼ teaspoon white sugar
- 1 cup shaved carrot strips
- ¼ cup diagonally sliced green onions
- ¼ cup chopped fresh cilantro
- 4 whole wheat hamburger buns, split
Instructions
- Whisk soy sauce, brown sugar, garlic, sambal oelek, sesame oil, and ginger together in a large bowl. Add pork; toss well to coat. Let stand at room temperature, about 15 minutes.
- Whisk rice vinegar, 1 teaspoon oil, and white sugar together in a bowl. Add carrot strips, green onions, and cilantro; toss to coat.
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Place buns on a baking sheet, cut sides up.
- Heat remaining 1 teaspoon oil in a large skillet over medium-high heat. Add pork; cook, turning occasionally, until no longer pink in the center, 3 to 5 minutes.
- Broil buns in the preheated oven until lightly toasted, 1 to 2 minutes. Top bottom halves of buns evenly with pork and carrot mixture. Cover with top halves of buns.
Nutrition Facts
| Calories | 597 kcal |
| Carbohydrate | 87 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 8 g |
| Protein | 30 g |
| Saturated Fat | 4 g |
| Sodium | 1052 mg |
| Sugars | 18 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I made this using prepared shaved pork. I didn’t have green onion on hand, but it was still very tasty. Will try it again using the onion.
Even with all those wonderful ingredients, something was still missing—and it wasn’t just that I went a little short on the sambal oelek. It needed salt and pepper, which I would add to the meat just before cooking it. I also recommend cutting the meat from a semi-frozen state because mine was fresh, and it was almost impossible to cut thinly. The other thing I missed was a little something on the buns when broiling them—a slick of butter or mayo for a little flavor/moisture. My carrots weren’t exactly the right kind to slice thinly—I needed some bigger and maybe needed to use a mandolin to slice them. Don’t read this review and think you shouldn’t make this sandwich! Just a couple of changes (in my mind anyway) would make this a spectacular sandwich! Seriously the ingredients are all wonderful! I appreciate having the chance to make this one for our dinner tonight! Thank you, Cooking44!