Name: Scarlett Greens PARMA & POT Recipe
Cook time: 50 min
Total time: 50 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1 each chicken breast, boneless skinless, pounded to 1/2 inch; 6 slices eggplant slices, 1/2 inch thick (for eggplant parm); 1 each substitute: veal cutlet, pounded to 1/2 inch (for veal parm); 1 cup all-purpose flour; 2 each large eggs, beaten; 1.5 cups plain breadcrumbs (or panko for extra crunch); 0.5 cup grated Parmigiano-Reggiano; 1 tsp dried Italian seasoning; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.5 cup vegetable oil (for shallow frying); 2 cups marinara sauce (store-bought or homemade); 8 oz mozzarella cheese, shredded or sliced; 6 leaves fresh basil leaves (optional, for garnish); 1 tbs olive oil (for eggplant prep / drizzle); 1 pot cold craft lager (on tap); 0 to taste ice (for glassware if desired)

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Choose one of our signature parmigianas and an ice cold pot of craft lager

If using chicken or veal, trim and place between plastic wrap; pound to an even 1/2-inch thickness. If using eggplant, slice into 1/2-inch rounds and lightly brush both sides with 1 tablespoon olive oil and a pinch of salt; let rest 10 minutes.

Prep

Set up three shallow dishes: one with the all-purpose flour seasoned with 1/2 tsp salt and 1/4 tsp pepper, one with the beaten eggs, and one with the breadcrumbs mixed with grated Parmigiano-Reggiano, 1 tsp dried Italian seasoning, and remaining 1/2 tsp pepper.

Breading station

Dredge each chicken breast, veal cutlet, or eggplant slice first in flour, shaking off excess, then dip in beaten eggs, then press into the breadcrumb-Parmesan mixture to fully coat. For eggplant, press firmly so crumbs adhere; for eggplant you can double-dip (egg, crumbs, egg, crumbs) for a sturdier crust.

Coat

In a large skillet, pour vegetable oil and heat over medium-high until shimmering (about 350°F/175°C). Fry cutlets or eggplant in batches, about 3-4 minutes per side for chicken (until golden brown and internal temp 165°F/74°C), 2-3 minutes per side for eggplant, and 2-3 minutes per side for veal (internal temp 145°F/63°C). Transfer to a paper-towel-lined tray to drain.

Preheat oven to 375°F (190°C). In a shallow baking dish, spread 1/2 cup marinara on the bottom. Place fried cutlets or eggplant in a single layer. Spoon 1/4 to 1/3 cup marinara over each piece, then top each with 2-3 oz shredded or sliced mozzarella and a light sprinkle (about 1 tbsp) extra grated Parmigiano if desired.

Assemble

Bake uncovered 15-20 minutes until cheese is melted and bubbly and edges are simmering. If you prefer browned cheese, place under broiler 1-2 minutes—watch closely to avoid burning.

Bake

Remove from oven and let rest 3-4 minutes. Garnish with fresh basil leaves. Serve with a side of extra marinara or lemon wedges (for eggplant) and optional pasta or salad.

Finish & Serve

Serve one chilled pot of craft lager (on tap) poured into a clean, chilled pot or glass. Provide ice on the side only if requested. Recommend pairing: serve immediately alongside the hot parmigiana so guests can alternate bites with sips of cold lager.

chicken breast, boneless skinless, pounded to 1/2 inch

eggplant slices, 1/2 inch thick (for eggplant parm)

substitute: veal cutlet, pounded to 1/2 inch (for veal parm)

all-purpose flour

large eggs, beaten

plain breadcrumbs (or panko for extra crunch)

grated Parmigiano-Reggiano

dried Italian seasoning

kosher salt

freshly ground black pepper

vegetable oil (for shallow frying)

marinara sauce (store-bought or homemade)

mozzarella cheese, shredded or sliced

fresh basil leaves (optional, for garnish)

olive oil (for eggplant prep / drizzle)

cold craft lager (on tap)

ice (for glassware if desired)

PARMA & POT

Make PARMA & POT Recipe in just 50m. Choose one of our signature parmigianas and an ice cold pot of craft lager

PARMA & POT

Descriptors

Tasting Notes

Food Pairings

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