This classic Italian-American dish can easily be mastered once you know the technique. The cheese is probably the most important part, but the breading is key as well.
Prep Time | Cook Time | Serves |
25 minutes | 20 minutes | 2-4 people |
Chicken Parmesan
2 chicken breasts, cleaned, butterflied and pounded really thin.
Salt
Ap flour
3 eggs
Panko breadcrumbs
Chili flake, garlic powder, onion powder, dried oregano, dried basil
Sauce of your choice
Sprinkle parmesan, pecorino and mozzarella (low moisture and fresh)
Step 1: Bread the Cutlets
Start by seasoning your thin cutlets, salting now will create a juicier final product. Crack the eggs into a shallow bowl and beat until fully mixed. In a second bowl, add breadcrumbs, chili flake, garlic powder, onion powder, oregano, and basil. Grate in enough parmesan and pecorino so you have about 2/3rds breadcrumb to 1/3rd cheese. Mix this till combined. Coat the cutlets in a thin layer of flour, and then add them one at a time to the egg mix. Once coated in the eggwash, add them to the breadcrumbs and completely cover them all over. Make sure the breadcrumbs adhere to the cutlet. Set the finished cutlets on a tray while you work through them all.
Step 2: Fry
Heat a skillet over medium with enough olive oil mixed with vegetable oil to shallow fry the cutlets. You’ll know the oil is hot enough when you can drop a breadcrumb in and it sizzles. Gently lay your cutlets in the pan away from you so oil doesn't splash. The good thing about cutlets like this is that they are ready to flip once they're brown. The insides will be cooked around the same time as the outside. Let this cook on the other side until it’s crispy and golden as well. Usually the whole thing is done within 5-6 minutes. Between cutlets, be sure to check the levels of oil and bring it back up to temp. Rest the cooked cutlets on a wire rack.
Step 3: Broil
Turn on the broiler and place an oven rack close to the heating element. On a sheet tray or a little sizzle platter, lay down a thin layer of your preferred sauce. Place the cutlet neatly over the sauce. I prefer thick pockets of sauce vs an even layer, I don’t want my cutlet to totally sog out. Grate on some parmesan and pecorino for that nice salty flavor. Grate on low moisture mozzarella for it’s melting and browning factor. Lastly, place on small pieces of fresh mozzarella for delicious chewy bites. Too much of this fresh stuff leaks water onto the cutlet, so be cautious. This cheesy beauty is ready to head into the broiler so it can get nice and bubbly. Keep an eye on it until the cheese melts and browns. Top it with torn basil, oregano and chili flake. The cutlet is juicy and crispy, but a little soaked in that flavorful sauce. The cheese is melty and chewy like a good piece of pizza. It’s as good as a chicken parm can be.
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