Chicken ParmesanCourse: MainCuisine: Italian AmericanDifficulty: Medium
This is a classic Italian American dish and as a native New Yorker, my definition of comfort food. I love my Chicken Cutlets over pasta, but they are also amazing served with crusty bread.
You don’t need special equipment to make this recipe, but I highly recommend using a half sheet pan (18×13) with a wired rack to lay the chicken cutlets on after you cook them. It keeps the cutlets crispy after you remove them from the oil and prevents them from getting soggy after you place the sauce and cheese on the cutlets.
Also, my sauce of choice for my Chicken Parmesan is my own red sauce, but feel free to substitute any one you like.
9 Chicken Cutlets, recipe below
3 cups Mamma’s Red Sauce (more if serving over pasta), warm
1 cup grated Parmesan or Pecorino Romano cheese
2 1/2 heaping cups grated Mozzarella cheese
- Chicken Cutlet Ingredients
3 6-8 oz. boneless, skinless chicken breasts
1/2 cup all-purpose flour
2 eggs, beaten
2 cups panko bread crumbs
2 tsp seasoned salt (I use Simply Organic)
10 tbsp grapeseed oil (or other neutral flavored, high heat oil)
5 tbsp Kosher salt
1/4 tsp black pepper
- Prepare chicken cutlets using directions below. There is no need to remove them from the wired rack/sheet pan they are resting on in order to proceed with recipe.
- Turn oven broiler on high and move oven rack to at least 6 inches from heat source.
- Top each cutlet with approximately 4 tbsp sauce, spreading sauce over the expanse of the cutlet.
- Sprinkle 1-2 tbsp of Parmesan on each cutlet, followed by 1/4 cup mozzarella cheese on each cutlet.
- Place sheet pan in oven and broil cutlets until cheese bubbles (don’t walk away from oven with broiler on!).
- Serve immediately with bread or pasta.
- Chicken Cutlets Directions
- Dissolve 4 tbsp of Kosher salt into one quart of room temperature water to make a quick brine. Submerge chicken breasts into brine and refrigerate for at least an hour.
- Remove chicken from brine and pat dry. Cut each chicken breast in half crosswise, then cut each thick half horizontally, to create three cutlets of similar thickness. Place cutlets between sheets of plastic wrap and gently pound to an even 1/2 inch thickness. You will have 9 small cutlets, total.
- Spread flour in a shallow dish large enough to fit two pieces of chicken and whisk in seasoned salt. Place egg in a similar sized dish and add a scant 1/8 tsp each of Kosher salt and black pepper. Spread panko into an 8 inch pyrex dish.
- Working with one cutlet at a time, dredge into flour, shaking to remove excess. Place cutlet in egg mixture, covering entire surface, then do the same with the panko. Place cutlets on a sheet pan or large platter.
- Preheat oven to 375 degrees F. Heat 5 tbsp of oil in a large (at least 12 in) skillet over med-high heat, until shimmering. Drop in a breadcrumb, and when oil bubbles around it, oil is ready. Place 4 of the largest cutlets in the pan, and reduce heat to medium. Cook until golden brown, about 2-3 minutes, then flip and cook for another 2-3 minutes. Remove cutlets and place on wire rack set in a clean sheet pan lined with foil or parchment paper. Sprinkle them lightly with Kosher salt.
- VERY CAREFULLY pour any remaining oil from skillet into heat safe receptacle. Using a few clean paper towels, carefully wipe out any burnt crumbs from skillet. Place skillet back on burner over medium-high heat and add remaining oil. Cook the remaining 5 cutlets using the directions in step 5.
- When cutlets are all on the wire rack, cut into thickest cutlet to check for doneness. If it is still a little pink, place cutlets in the oven for about 8 minutes (I have a toddler, so I err on the side of caution). If cutlets are cooked through, proceed with step 1 of Chicken Parmesan recipe above.