Recipe courtesy of Jeff Mauro
Ultimate Cheesy Chicken Parmesan
Getting reviews...
- Level: Intermediate
- Total: 50 min
- Active: 40 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1575
- Total Fat
- 80 g
- Saturated Fat
- 24 g
- Carbohydrates
- 101 g
- Dietary Fiber
- 7 g
- Sugar
- 11 g
- Protein
- 109 g
- Cholesterol
- 464 mg
- Sodium
- 2251 mg
“Chicken Parm,” as it’s affectionately called, has deep roots in the Italian-American community. While it may not have come over from the Italian motherland, it has become a beloved staple in red sauce joints across the States. This version is extra cheesy, making it even more mouth-wateringly delicious! It uses a technique I learned from Phil's Pizzeria and Restaurant on Long Island, NY, that keeps the breading on the cutlet from getting soggy while you’re melting your cheese. In the end, the cheese is hot and bubbly, but the chicken stays perfectly crisp.
- Level: Intermediate
- Total: 50 min
- Active: 40 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1575
- Total Fat
- 80 g
- Saturated Fat
- 24 g
- Carbohydrates
- 101 g
- Dietary Fiber
- 7 g
- Sugar
- 11 g
- Protein
- 109 g
- Cholesterol
- 464 mg
- Sodium
- 2251 mg
Ingredients
Directions
- Set up 3 shallow bowls: one with the flour mixed with 1/2 teaspoon salt and 1/4 teaspoon pepper, the next one with the eggs, and the last one with the breadcrumbs mixed with the Parmesan.
- Sprinkle each chicken cutlet with salt and pepper. Dredge the chicken with the flour mixture first, shaking off any excess. Next dip into the egg mixture, making sure to coat both sides completely. Last, dip the cutlets in the breadcrumbs, pressing lightly.
- Meanwhile, preheat the broiler with the rack at the second-highest level.
- Fit a sheet pan with a rack and set aside. In a very large skillet, heat 1/4 cup oil over medium heat. Working in batches if necessary, add the cutlets and cook until golden brown, 2 to 3 minutes per side. Transfer the cutlets to the rack. Repeat the process until both cutlets are cooked, then plate each piece on its own plate.
- Meanwhile, heat 3/4 cup sauce in a 10-inch skillet over medium heat, making sure the size of the skillet is similar to the size of the cooked chicken. Once hot, cover the sauce with half of the mozzarella, allowing a 1/2-inch border of the sauce not covered with cheese. Once the first cutlet is done, place the sauce under the broiler and cook until bubbly and melted but still white, NOT browned, 4 to 5 minutes. Immediately, and in one quick motion, slide the sauce and cheese out of the skillet directly over one piece of chicken. If necessary, wipe the side of the skillet clean. Repeat with the remaining sauce and cheese and top the other piece of chicken. Serve!
