Chicken Parmesan
Serves 1
Butterfly and pound the chicken breast to an even thickness for faster, more even cooking. Use high-quality chicken and keep the seasoning in the breading simple—just salt, pepper, and parsley. Avoid burning the cutlets by monitoring heat carefully. Serve sauce on the side rather than on top to keep the cutlet crispy. A salamander or broiler finish is preferred over stovetop to prevent the chicken from burning. Amounts are estimated — check the original video for exact quantities.
Ingredients
Instructions
- Butterfly the chicken breast and pound between plastic wrap until evenly thin.
- Set up a dredging station with three bowls: one with flour seasoned with salt and pepper, one with beaten eggs mixed with salt, pepper, parsley, and a little parmesan cheese, and one with panko breadcrumbs mixed with salt, pepper, and parmesan cheese.
- Coat the chicken in flour, shaking off excess.
- Dip in egg wash, then dredge in breadcrumb mixture, pressing gently to ensure full coverage.
- Heat olive oil in a large skillet over medium-high heat until hot.
- Fry the chicken cutlet until golden and crisp on both sides, about 3-4 minutes per side.
- Pat off excess oil.
- Paint tomato sauce over the top of the cutlet, covering completely.
- Top generously with grated parmesan cheese and a layer of shredded mozzarella.
- Place under a broiler or in a preheated 450°F oven for 2-3 minutes until cheese is melted and lightly golden.
- Serve with tomato sauce on the side for dipping to prevent the cutlet from becoming soggy.