chicken parm
Ingredients
- 4 boneless, skinless chicken breasts (6 oz each), pounded to ¼-inch thickness
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs, finely ground
- ¾ cup freshly grated Parmigiano-Reggiano
- 2 tsp kosher salt, divided
- 1 tsp freshly cracked black pepper
- ½ tsp garlic powder
- 1 cup San Marzano tomato sauce (no sugar added)
- 2 cloves garlic, minced
- 1 cup whole milk mozzarella, shredded
- 3 tbsp fresh basil, chiffonade
- ¼ cup extra-virgin olive oil
Instructions
- Season pounded chicken breasts on both sides with 1 tsp kosher salt and black pepper. Set up three shallow bowls: one with flour, one with beaten eggs, one with panko mixed with ½ cup Parmigiano-Reggiano, garlic powder, and ½ tsp salt. Coat each breast in flour, shake off excess, dip in egg, then press firmly into panko mixture, coating both sides evenly.
- Heat olive oil in a 12-inch skillet over medium-high heat until shimmering (about 2 minutes). Working in batches if needed, sear chicken 3-4 minutes per side until golden brown and internal temperature reaches 155°F. Transfer to a paper towel-lined plate.
- In the same skillet, reduce heat to medium, add minced garlic, and cook for 30 seconds until fragrant. Pour in San Marzano sauce and simmer for 2 minutes, breaking up any fond from the pan.
- Return chicken breasts to the skillet, nestling them into the sauce. Top each breast with ¼ cup shredded mozzarella and 1 tbsp remaining Parmigiano-Reggiano. Cover with a lid and cook for 8-10 minutes until cheese melts and chicken reaches 165°F internal temperature.
- Remove from heat and garnish with fresh basil chiffonade. Serve immediately with the pan sauce spooned over each cutlet, accompanied by pasta or crusty bread to soak up the sauce.
Inspired by Sarah Grueneberg’s winning chicken parm. This is a plausible recreation, not the chef’s original recipe.