Rocco Gizzo
If Chicken Parm is on the menu, I already know what kind of meal we are having. It is the red-sauce-joint classic: crispy chicken, tomato sauce and cheesy comfort. It is practical enough for a weeknight without tasting like a compromise. Put it out when people are coming over and let the table do the rest. This is the kind of food that reminds me why I like cooking in the first place. Get a few good things working together, let them taste like themselves, and make enough that somebody can grab seconds without asking. No restaurant perfection required — just good food and people you actually want to eat it with. If you need a chicken recipe with more personality than the usual weeknight fallback, Chicken Parm belongs in the rotation.
Italian-American
Crispy Chicken Parmesan
Crispy Chicken Parmesan brings the kind of bold, comforting Italian-American flavor that belongs in the regular rotation.
Ingredients
- 2 pounds chicken breast thinly sliced
- 3 egg plus more as needed
- Seasoned breadcrumbs as needed (recipe below)
- Fresh mozzarella torn into pieces
- Freshly grated Parmigiano Reggiano
- Fresh basil torn
- High heat lol for frying
- EVOO
- Homemade Pomodoro as needed
- Seasoned Breadcrumbs
- 2 cups Panko
- 2 large garlic cloves grated
- 3 TB parsley finely chopped
- 1 TB dried oregano
- 1 tsp salt
- 1/2 cup parm
Instructions
- Make the seasoned breadcrumbs by mixing together the panko, 2 large garlic cloves, parsley, dried oregano, salt, and parm. Taste, and adjust seasoning as needed.
- Bread your chicken breast by dipping it in the eggs, then in the seasoned breadcrumbs.
- Heat your oil over medium-high heat, once hot, carefully add the chicken. In batches, fry your chicken for 3-4 minutes per side (depending on the thickness), or until the chicken is golden brown, crispy, and internet temp reaches 165°
- Using a baking sheet, add a light layer of pomodoro on the bottom, followed by the chicken breast. Add another light layer of pomodoro on the top of the chicken followed by a generous grating of Parmigiano Reggiano, torn mozzarella, and a drizzle of EVOO
- Transfer the chicken to the oven and broil until the cheese is melted. Garnish with torn basil and a drizzle of EVOO.
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