Krispy Chicken Parm

Chicken Parm! But where’s the parm tho? Lmao, no that’s not by mistake. The majority of chicken parmesan recipes do not actually use parmesan cheese as the star of the dish. That bubbly, cheesy blanket this dish is known for is actually fresh mozzarella! Nonetheless, the controversy behind this name is pretty asinine, because any combination of cheese and chicken is an immediate YES from me. So with that being said, let’s get down to business.

Krispy Chicken Parm.jpg

Active Time: 45 Minutes

Total Time: 1 hour 15 minutes

Serves: 4-6

Ingredients:

  • 2 Boneless Skinless Chicken Breasts

  • Kosher Salt

  • Freshly Ground Black Pepper

  • 2 Large Eggs

  • 2 Tbsp. Water

  • ¼ tsp. Paprika

  • 1 Cup All-purpose Flour

  • ½ tsp. Ground Thyme

  • 1 Cup Panko Bread Crumbs

  • 2 tsp. Italian Seasoning

  • Peanut oil or Canola Oil, for frying

  • 2 Cups Dev’s Rustic Tomato Sauce or Store-bought

  • 8 oz. Fresh mozzarella, thinly sliced

For the Pasta:

  • 1 lb. Spaghetti, cooked al dente

  • 4 Tbsp. Butter

  • ¼ Cup Olive Oil

  • 2 Cloves Garlic, grated

  • Fresh Basil, chiffonade, to garnish

  • Fresh Pecorino Romano, grated, to garnish

Directions:

  1. In a large skillet, preheat 1 to 2 inches of oil to 360°F (about a medium heat). Set a rack in the top of an oven and preheat the broiler.

  2. Place the chicken breasts on a gel cutting board and pat dry with paper towels. Using a sharp knife, horizontally slice the chicken breasts in halves, creating 4 cutlets of chicken. Cover the cutlets tightly with plastic wrap. Using a meat mallet or the bottom a skillet, begin to gently pound the meat to aboout ¼” thick cutlets. Remove the plastic wrap and season both sides of the cutlets with salt and pepper. Set Aside.

  3. For the breading station: In a bowl add 2 eggs, 2 Tbsp. of Water, and ¼ tsp. Paprika. Whisk to combine and set aside. To another bowl add the flour, 1 tsp. Salt, ½ tsp. Black pepper, and ground thyme. Whisk to combine and set aside. To the last bowl add the panko bread crumbs and italian seasoning. Whisk to combine and set aside.

  4. Pay attention now -- take each chicken cutlet and dredge in the egg wash, then flour, back into the egg wash, then into the bread crumbs. Working in batches, gently fry the cutlets until golden brown, about 2-3 minutes each side. Remove the fried cutlets to a wire rack or paper towel lined plate and immediately season with a bit more salt. Shut off the heat and set the chicken aside.

  5. To a large oven safe dish evenly spread 1 Cup tomato sauce to create a base. Layer the chicken cutlets on top of the tomato sauce leaving a bit of space between each cutlet (feel free to use 2 separate dishes if you do not have one that fits all 4 cutlets). Spoon a bit more tomato sauce over the top of each piece of chicken and top each with a few slices of mozzarella. Place in the oven and broil until the cheese is melted and slightly browned in spots, about 1-2 minutes. Shut off the broiler and carefully remove the chicken from the oven. Let cool until ready to assemble.

  6. For the pasta: In a large skillet over medium heat add the butter. Cook, moving occasionally until it is slightly browned and has a nutty aroma, about 1-2 minutes. Reduce the heat to medium-low and add the olive oil, garlic, and pasta. Cook, stirring often, until garlic is fragrant and pasta is well coated. Shut off the heat and set aside for assembly.

  7. For Assembly: Serve family style, creating a base of pasta and topping with the sauce and chicken parm. Garnish with fresh basil and freshly grated pecorino romano!

Tips:

  • When pounding, focus on the center and pull the mallet towards the edges to create a cutlet with even thickness

  • Try not to use the pre-shredded mozzarella from the bag. It will not melt properly or add enough flavor.