Chicken Parm Recipe

Inspired by Velvet Pig

Time45m

Serves2

FRIED CHICKEN CUTLET, RED SAUCE, PROVOLONE, BASIL ON GARLIC BUTTERED PISTOLETTE

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Ingredients

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Chicken Parm Ingredients

2 pieces Boneless, skinless chicken breasts

1 cups 00 bread flour

2 large Eggs

1 cups Breadcrumbs

1 tsp Celtic sea salt

1 tsp black pepper

1 cups olive oil

1 cups Marinara sauce

4 slices Provolone cheese

10 leaves Fresh basil leaves

2 pieces Pistolette rolls

2 tbs Butter

2 cloves Garlic, minced

Method

Cooking Directions

Prepare Chicken

Flatten the chicken breasts to an even thickness for even cooking. Season with salt and pepper.

Breading Station

Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

Bread the Chicken

Dredge each chicken breast in flour, dip in egg, and coat with breadcrumbs. Press the breadcrumbs onto the chicken to adhere well.

Fry the Chicken

In a large skillet, heat olive oil over medium-high heat. Fry the breaded chicken until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.

Assemble the Chicken Parm

In the same skillet, heat marinara sauce. Place the fried chicken in the sauce, top with provolone cheese, and cover until cheese melts.

Prepare Pistolette

In a small bowl, mix melted butter with minced garlic. Brush the garlic butter mixture on the pistolette rolls. Toast them in a preheated oven until golden.

Serve

To serve, place the cheesy chicken on the toasted pistolette, garnish with fresh basil leaves, and enjoy!