Chicken Parm Recipe
North End classic, served with trombette.
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Ingredients
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Chicken
Sauce & Cheese
Trombetta (side vegetable)
Finishing / Garnish
Method
Chicken
- 1
Prep and pound
Pat the chicken breasts dry. If very thick, butterfly each breast and place between two sheets of plastic wrap. Pound to an even thickness about 1/2 inch using a meat mallet or rolling pin. Season both sides with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper (reserve remaining salt/pepper for trombetta).
- 2
Set up breading station
Place the flour in a shallow dish. In a second dish whisk together the eggs and whole milk until smooth. In a third dish combine breadcrumbs, 1/2 cup grated Parmesan, Italian seasoning, and garlic powder; mix well.
- 3
Dredge chicken
Coat each pounded breast first in flour (shake off excess), then dip in the egg mixture, allowing excess to drip off, then press into the breadcrumb mixture so both sides are evenly coated. Set on a tray while you heat the oil.
- 4
Fry until golden
In a large skillet over medium heat add 1/2 cup olive oil and heat until shimmering but not smoking (about 325–350°F / 160–175°C). Fry the breaded cutlets 3–4 minutes per side until golden brown and crisp. You may need to work in batches to avoid crowding. Transfer cooked cutlets to a wire rack or paper towel-lined plate to drain.
Sauce & Cheese
- 5
Assemble for baking
Preheat oven to 400°F (200°C). Spread 1 cup of marinara sauce in the bottom of a 9x13 baking dish (or two smaller dishes). Arrange the fried cutlets in a single layer on top of the sauce. Spoon remaining marinara evenly over each cutlet (about 1/2 cup per breast).
- 6
Top with cheese
Slice or tear the fresh mozzarella and distribute it over the sauced cutlets. Sprinkle the additional 1/4 cup grated Parmesan over everything.
- 7
Bake to melt
Bake in the preheated oven 10–12 minutes, until cheese is melted and sauce is bubbly. If you want a lightly browned top, switch to broil for 1–2 minutes while watching closely.
- 8
Trombetta (side vegetable)
- 9
Prep trombetta
While the chicken bakes, preheat a separate oven rack to 425°F (220°C) or use a large skillet over medium-high heat. Brush the cut sides of the halved trombetta with 2 tbsp extra-virgin olive oil and rub with minced garlic. Season with the remaining 3/4 tsp salt, 1/2 tsp black pepper, and red pepper flakes.
- 10
Roast or pan-sear
To roast: arrange trombetta cut-side down on a rimmed baking sheet and roast 12–15 minutes until tender and edges caramelize. To pan-sear: heat a skillet over medium-high heat, place trombetta cut-side down and cook 5–7 minutes until golden, then reduce heat, cover and cook 6–8 more minutes until tender. Finish with a squeeze of lemon juice.
- 11
Serve
Slice the roasted trombetta into long pieces or wedges and transfer to plates alongside the chicken parm. Sprinkle with a little extra chopped parsley.