Name: TAO Downtown Restaurants Chicken Parmigiano Skewers Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb boneless skinless chicken breasts; 2 tbsp olive oil; 1 tbsp lemon juice; 2 garlic cloves, minced; 1 tsp dried oregano; 1 tsp kosher salt; 1 tsp black pepper; 1 cup all-purpose flour; 2 large eggs; 2 tbsp milk; 1 cup plain breadcrumbs (or panko); 1 cup grated Parmesan cheese; 1 tsp Italian seasoning; 1 tsp salt; 1 tsp black pepper; 1 cup vegetable oil (for shallow frying); 1 cup marinara sauce (store-bought or homemade), warmed; 1 cup mozzarella cheese, shredded; 8 leaves fresh basil leaves, chiffonade or torn; 2 tbsp extra grated Parmesan (for finishing); 4 wedges lemon wedges (optional, for serving); 8 wooden or metal skewers

Method

Chicken & Marinade

Trim and cut

Trim any fat from the chicken breasts. Slice each breast into 3/4-inch thick strips about 3–4 inches long so they can be threaded on skewers. Aim for uniform pieces for even cooking.

Marinate

In a bowl combine 2 tbsp olive oil, 1 tbsp lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 1 tsp kosher salt, and 1 tsp black pepper. Add the chicken strips and toss to coat. Cover and refrigerate for 20–30 minutes (or up to 2 hours) to develop flavor.

Breading & Coating

Prepare breading stations

Set up three shallow dishes: (1) flour, seasoned with a pinch of salt and pepper; (2) whisk together 2 large eggs and 2 tbsp milk until smooth; (3) combine 1 cup breadcrumbs, 1 cup grated Parmesan, 1 tsp Italian seasoning, 1 tsp salt and 1 tsp black pepper. Mix thoroughly.

Bread the chicken

Remove chicken from the marinade, letting excess drip off. Dredge each strip first in flour, shaking off excess; then dip into the egg mixture; finally press into the breadcrumb-Parmesan mixture until evenly coated. Place breaded strips on a tray and let rest 5 minutes so the coating adheres.

Fry until golden

Pour about 1 cup vegetable oil into a large skillet to reach a depth of roughly 1/4 inch and heat over medium-high until shimmering (around 350°F / 175°C). Fry the breaded chicken in batches, 2–3 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C). Transfer to a paper-towel-lined tray to drain.

Assembly & Toppings

Skewer the chicken

If using wooden skewers, soak them 10 minutes in water beforehand to prevent burning. Thread 3–4 fried chicken pieces per skewer, leaving a bit of space between pieces so cheese and sauce can cling.

Top with sauce and cheese

Preheat broiler to high (or oven to 475°F / 245°C). Place skewers on a rimmed baking sheet lined with foil. Spoon about 1–2 tbsp warmed marinara over each skewer (enough to coat but not drown). Sprinkle shredded mozzarella evenly over each skewer, then finish with a light dusting of extra grated Parmesan.

Melt cheese

Broil 2–4 inches from the heat for 2–4 minutes, watching carefully, until the cheese is melted, bubbly and lightly golden. If using the oven, bake at 475°F for 5–7 minutes until cheese melts and sauce bubbles.

Garnish and serve

Remove skewers from the oven, sprinkle with torn fresh basil leaves and an extra pinch of Parmesan. Serve hot with lemon wedges on the side for optional brightening.