Chicken Parm
Master this living legend of Italian-American Cooking
Likely the most iconic of the Italian American dishes, this hero needs no introduction, so lets get right to business.
Building A Flavorful Foundation
A good chicken parm involves three important supporting actors. First, this parm is only as good as the red sauce that accompanies it. Luckily we have you covered with this Classic Red Sauce.
Second, you’re going to need some bread crumbs that can fight for themselves. This recipe uses regular crumbs, seasoned with Italian spices. Panko works, it’ll just give a more defined texture. Style of bread crumbs aside, be sure to hit them with some fresh herb seasoning so you’re working with something other than day old, cooked bread.
Speaking of bread. If you’re planning on making this a sandwich, aka a Chicken Parm Hero, get yourself something that is able to handle the heat of a broiler. Italian bread, French bread, or even Cuban work great here. The photos use a standard “hero roll” that you can find in any grocery store or bakery.
Oh, and that third element? You can’t forget about the cheese.
Ready To Get Started?
This recipe does not include the Sawce Classic Red Sauce. Be sure to throw this together before starting the chicken!
What You’ll Need:
Serves 4
4 pieces of chicken cutlet
1 cup all purpose flour
1 cup of breadcrumbs, seasoned with 1/4 cup of Italian Herb Spice
2 eggs, whisked
Peanut Oil (or other frying oil)
1-2 tbsp butter (for frying)
Tomato Sauce (see above)
Parmesan cheese to grate
8 slices of dry mozzarella (regular wet mozzarella will work fine- it may just not brown)
Parsley to garnish (optional)
Lets Do This
In three separate bowls put the flour (1), eggs (2), and breadcrumbs (3). Season the breadcrumbs with the spices
Dip each chicken into the flour, then the egg, and then into the breadcrumbs to coat. Repeat for all chicken and set aside
Heat the oil in a cast iron or other heavy pan over medium heat. Add the butter. It should melt and foam, but not brown
Once hot, add the chicken a piece at a time, careful not to crowd the pan. Cook for roughly 4 minutes per side or until cooked through. Chicken should have a nice golden brown crust
Remove from pan and set aside to drain
A beautiful golden cutlet. The herbs in the breadcrumbs will provide a fragrant chicken parm.
Assembling the Parm
Preheat your broiler
In a baking pan, ladle a layer of sauce to cover the bottom of the pan
Place the chicken cutlets on the sauce, so they lay next to each other
Top with another layer of sauce to cover the chicken
Grate a layer of Parmesan cheese over the chicken
Layer the mozzarella slices over the chicken. Using dry mozzarella should use 2 pieces per chicken
Top with another grating of Parmesan cheese
Place the tray under the broiler and cook until the cheese has melted and begins to brown
Remove the tray from the broiler and using a flat spatula, plate each chicken cutlet on a plate. Garnish with chopped parsley and serve alongside pasta or vegetables
Simple, but beautiful
Ready to cook? We teach this class!
Spice Shop
The full Sawce spice collection is now available in our spice shop. Gift boxes are available for all sets.
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