Chicken Parm 🍗🥫🧀
Serve with creamy spinach and a wedge of lime/lemon, and you’ve got yourself a scrumptious Italian-American dish on your plate.
This dish originated in the Italian diaspora in the northeast United States during the early 20th century.
Chicken Parm 🍗🥫🧀
Serve with creamy spinach and a wedge of lime/lemon, and you’ve got yourself a scrumptious Italian-American dish on your plate.
This dish originated in the Italian diaspora in the northeast United States during the early 20th century.
Open in Cookpad AppSteps
- 1
In a saucepan over medium heat, sauté the onions and garlic in olive oil for 1-2 minutes. Optionally, you may add in fragrance boosters like basil stems.
- 2
Once the onions start becoming translucent, add in the whole peeled tomatoes and crush them with a spatula.
Depending on how much sauce you use, there might be leftover sauce. Keep it aside and use it for whatever your heart desires!
- 3
Once the sauce starts boiling, lower the heat to low and add in salt, pepper and basil leaves to taste. Let the sauce simmer.
- 4
Salt and pepper the chicken halves to taste and pound it with a meat mallet, or any heavy blunt object (I used a glass jar).
Don’t pound it too thin, just focus on evening out the cutlet. Let the chicken rest for 15 minutes.
- 5
In the meantime, prepare the breading station.
The first plate contains flour mixed with salt and pepper to taste.
The second plate contains breadcrumbs mixed with grated parmigiano reggiano.
The third plate contains a beaten egg mixed with a tbsp of water.
- 6
First, dredge the chicken in the flour, then the egg mixture, then the breadcrumbs.
For a crunchier breading, you can dip the chicken in the egg and breadcrumbs one more time.
- 7
In a heavy-bottomed pan, pour enough neutral oil until it covers about 0.5cm of the bottom of the pan. Heat it over medium heat until it reads about 180°C.
If you don’t have a thermometer, you can tell the oil is ready once it starts to shimmer, but not smoke (a little bit is okay). You can always test the temperature with a small ball of batter.
- 8
Gently place the chicken cutlets into the oil, frying for 1-2 minutes per side (or until golden brown). Transfer the cooked chicken onto a wire rack and let it ready for 5-10 minutes.
- 9
In the meantime, preheat the broiler to 220°C and top each chicken cutlet with a generous serving of marinara sauce, sliced mozzarella, grated parmigiano reggiano and fresh basil leaves.
- 10
Broil the chicken cutlets for about 2 minutes, or until the cheese is melted and brown spots form.
Periodically check the chicken - if it’s still raw, bake it in the oven until cooked. Enjoy!
Cooksnaps
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