dp spotlight sf Recipe: Chicken Parm
Chicken Parm - perhaps one of the most iconic dishes, and one every home chef should have a go-to recipe for. Well, look no further.
This recipe uses a simple homemade tomato sauce and combines both parmesan and mozzarella to add amazing layers of flavour!
The quantities below serve 4 - 6, but you should consider making extra - after all, who doesn't love a chicken parm sandwich the next day?
Servings: 4 - 6
2 boneless, skinless chicken breasts (1.5 - 2 lbs total)
2 garlic cloves, minced
3 tbsp fresh lemon juice
2 tbsp olive oil
1/2 tsp kosher salt
2 large eggs
1 tsp garlic powder
1 tsp onion powder
1-2 cups panko (or breadcrumbs)
1 cup flour
4 oz mozzarella, coarsely grated
4 oz parmesan, coarsely grated
2 cups vegetable oil for frying (we use avocado oil)
1 tbsp parsley, finely chopped for garnish
1/4 cup extra virgin olive oil
1/2 medium onion, finely chopped
4 garlic cloves, minced
1 tbsp tomato paste
1/2 tsp red pepper flakes
1 28-oz can tomato puree (you can also use canned tomatoes and crush them as they cook)
1/2 tsp kosher salt
1/2 tsp dried oregano
1 bay leaf
Cut the chicken tenders away from the underside of each breast, then butterfly each breast by cutting them in half lengthwise (you should now have 3 thin pieces per breast). Place sliced breasts between plastic wrap or wax paper and using a meat mallet or rolling pin, pound until about 1/3" thick across. Season chicken with half of the salt.
Combine garlic, lemon juice and olive oil in a large mixing bowl. Add chicken cutlets and coat well with the marinade. Chill for 20-30 minutes.
While chicken is marinating, make the tomato sauce. Heat oil in a large dutch oven over medium heat. Add the onion and stir for a couple minutes. Add the garlic and stir for another 2-3 minutes, until soft but not browned. Add the tomato paste and red pepper flakes and stir for about 1 minute. Add the tomato puree, salt, dried oregano, and bay leaf. Bring to a simmer and then reduce heat so the sauce is barely bubbling. Cover and stir the sauce occasionally, until thick - about 50 minutes. You can also prep the sauce ahead of time and store it in the fridge, this simple tomato sauce is perfect for plenty of other Italian dishes.
Prepare the dredging station. Whisk eggs, garlic powder, and onion powder in a shallow bowl. Place panko in another shallow bowl, and the flour (with a couple pinches of salt mixed in) in a third shallow bowl.
One cutlet at a time, dredge through the flour (shake off any excess), then dip into the egg mixture (letting excess drip back into the bowl), then dredge through the panko, making sure the breasts are completely coated. Gently shake off any excess and place cutlets on a baking sheet for 20-30 minutes.
Pour vegetable oil into a large skillet on medium, making sure the oil comes up the sides about 1". While the oil is heating, combine the two grated cheeses into one bowl.
Working in batches to avoid overcrowding, gently place the cutlets into the heated oil. Cook about 2-3 minutes per side, or until a deep golden brown. Carefully transfer cutlets to a wire rack or paper towel lined plate. Season with a bit of salt.
Heat the broiler. Arrange cutlets on a baking sheet and generously spoon over the tomato sauce, leaving some of the corners of the cutlets uncovered. Spoon any remaining sauce around the cutlets in the pan. Cover cutlets with the grated cheese, once again leaving the corners uncovered. Broil until the cheese is bubbling and browned in spots, about 2 minutes.
Remove chicken from the broiler and garnish with the parsley to serve.