Chicken Parm Recipe
breaded cutlets | Pomodoro | mozzarella | parmesan | basil
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Ingredients
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Chicken and Breading
Pomodoro Sauce
Cheeses & Assembly
Method
Chicken and Breading
- 1
Prepare chicken
Place each chicken breast between two sheets of plastic wrap or in a large zip-top bag. Using a meat mallet or rolling pin, pound to an even thickness about 1/2 inch thick. Trim any fat. Pat dry with paper towels and season both sides with 1 tsp of the salt and 1/2 tsp black pepper reserved from the ingredient list.
- 2
Set up breading station
Place the flour in a shallow dish. In a second shallow dish whisk eggs with milk until combined. In a third shallow dish combine breadcrumbs, 1/2 cup grated Parmesan, 1 tsp Italian seasoning, 1/2 tsp garlic powder, remaining 1/2 tsp salt and remaining 1/2 tsp black pepper; mix to combine.
- 3
Bread the cutlets
Dredge each pounded chicken breast in flour, shaking off excess. Dip into the egg wash, letting excess drip, then press into the breadcrumb mixture until well coated on both sides. Place breaded cutlets on a wire rack while you heat the oil. This yields 4 breaded cutlets.
- 4
Pan-fry
Heat 1/2 cup olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add breaded cutlets (work in batches if necessary) and fry 3-4 minutes per side until golden brown and crisp — internal temperature should reach about 150°F (it will finish in the oven). Transfer cutlets to a paper towel-lined sheet pan or wire rack.
Pomodoro Sauce
- 5
- 6
Build the sauce
Stir in the tomato paste and cook 1 minute. Add crushed tomatoes, sugar, red pepper flakes, and 1 tsp salt. Bring to a gentle simmer, reduce heat to low and simmer uncovered 12-15 minutes to thicken slightly. Stir in torn basil leaves in the final 2 minutes. Taste and adjust seasoning.
Cheeses & Assembly
- 7
Preheat oven
Preheat the oven to 425°F (220°C). Lightly oil or line a rimmed baking sheet or use the skillet if ovenproof.
- 8
Assemble chicken parm
Spread a thin layer (about 1/2 cup total) of the warm Pomodoro sauce on the prepared baking sheet. Arrange the fried cutlets on the sheet. Spoon about 1/2 cup sauce onto each cutlet (use remaining sauce for serving). Top each cutlet with 2 oz (about 2 slices or torn pieces) fresh mozzarella and a sprinkle (about 2 tbsp) of grated Parmesan.
- 9
Bake to finish
Bake in the preheated oven until the cheese is melted and bubbly and the cutlets reach an internal temperature of 165°F, about 8-10 minutes. If you want the cheese slightly browned, switch to broil for 1-2 minutes watching closely.
- 10
Garnish and serve
Remove from oven, let rest 2 minutes. Garnish with fresh basil leaves. Serve each breaded cutlet with extra Pomodoro sauce spooned on the side or over the top, and additional grated Parmesan to taste.