Chicken Parmesan Recipe

Warm the broth

Put the lobster broth in a saucepan and keep it at a bare simmer over low heat so it remains hot for adding to the rice.

Sauté aromatics

In a wide, heavy saucepan or sauté pan set over medium heat, add 1 tablespoon olive oil and 1 tablespoon butter. When the butter melts, add the finely diced fennel and minced shallot. Sauté for 4–5 minutes until softened and translucent but not browned. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant.

Toast the rice

Add 1.5 cups carnaroli rice to the pan and stir to coat the grains with the aromatic butter/oil. Toast the rice 1–2 minutes until the edges of some grains become translucent.

Deglaze with wine

Pour in 1/2 cup dry white wine and stir until mostly absorbed by the rice.

Cook the risotto

Begin adding the hot lobster broth ladle by ladle (about 1/3–1/2 cup per addition), stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue for 18–20 minutes until rice is al dente and creamy. Stir in remaining 1 tablespoon butter, 1/2 cup grated Parmesan, 1 teaspoon salt, and 1/2 teaspoon black pepper. Taste and adjust seasoning. Keep warm on lowest heat, stirring occasionally.

Prepare chicken

Pound each chicken fillet between plastic wrap to an even thickness of about 1/2 inch. Pat dry with paper towel. Season both sides lightly with 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Set up breading station

Place 3 shallow dishes: one with 3/4 cup flour, one with the 2 beaten eggs, and one with 1 cup breadcrumbs mixed with 1 teaspoon Italian seasoning. Dredge each fillet in flour (shake off excess), dip into beaten eggs, then press into breadcrumb mixture to coat thoroughly. Set aside on a tray.

Pan-fry chicken

Heat a large skillet over medium heat and add 1/2 cup vegetable oil. When oil is hot (shimmering), add breaded fillets and fry 3–4 minutes per side until golden brown and internal temperature reaches 160–165°F (71–74°C). Transfer to a paper-towel-lined plate to drain briefly.

Top with sauce and provolone

Preheat oven broiler to high. Spoon about 1/4 cup tomato passata or marinara over each fried fillet, then top each with 2 slices of provolone (or overlap to cover). Place fillets on a baking sheet and broil 1–2 minutes just until cheese is melted and bubbly — watch carefully to avoid burning.

Steam mussels

In a medium saucepan over medium-high heat, heat 1 teaspoon olive oil and add 1 teaspoon minced garlic. Cook 30 seconds, add 1/4 cup white wine and bring to a simmer. Add the 12 mussels, cover, and steam 4–6 minutes until shells open. Discard any mussels that do not open. Remove mussels from shells if preferred or leave half in shell for presentation.

Sear prawns

While mussels steam, pat prawns dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a small skillet over medium-high heat, add a quick spray or 1 teaspoon olive oil and sear prawns 1–1.5 minutes per side until pink and opaque. Remove from heat and toss with half the chopped parsley and a squeeze of lemon.

Combine seafood

Gently toss steamed mussels and seared prawns together, add remaining chopped parsley, and check seasoning. Keep warm until plating.

Assemble dish

Spoon a generous portion (about 3/4 cup) of the fennel risotto onto each warmed plate and create a shallow well in the center. Place a provolone-topped chicken fillet partly on the risotto so some rice shows. Arrange prawns and mussels around the chicken fillet attractively.

Garnish and finish

Drizzle 1 tablespoon extra-virgin olive oil around the plate, sprinkle microplaned lemon zest over the seafood, scatter torn basil leaves, and add lemon wedges alongside. Optionally, grate a little extra Parmesan over the chicken. Serve immediately.