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Chicken Parmesan
By Mariam · mxriyum.com
4
1 hr
Breaded and fried chicken cutlets topped with tomato cream sauce, Parmesan, and melted mozzarella, finished under the broiler.
| prepPreheat broiler | ||||||||
| 4 boneless, skinless chicken breasts | Pound chicken, set up dredging station | Dredge cutlets, rest on rack 10 min | Fry cutlets 350–365°F / 175–185°C, 3–4 min until golden | Top cutlets with Parmesan, sauce & mozzarella | Broil 2–3 min until cheese melts and chars | Top with basil, serve with remaining sauce | ||
| 95 g / 3/4 cup all-purpose flour | ||||||||
| 2 large eggs | ||||||||
| 1 tbsp milk | ||||||||
| 90 g / 1 1/2 cups panko breadcrumbs | ||||||||
| 50 g / 1/2 cup Parmesan | ||||||||
| 1 tsp garlic powder | ||||||||
| 1 tsp onion powder | ||||||||
| 1/2 tsp white pepper | ||||||||
| 1 tsp fine sea salt | ||||||||
| 3 tbsp olive oil | Sauté shallot 4 min, add garlic & pepper flakes 30 sec | Cook tomato paste 4–6 min until caramelized | Deglaze with broth, add seasonings, simmer 1 min | Stir in cream; off heat, stir in butter until glossy | ||||
| 1 shallot, finely minced | ||||||||
| 6 cloves garlic, grated | ||||||||
| 1 tsp red pepper flakes (or less, depending on heat preference) | ||||||||
| 6 oz / 170 g tomato paste (1 small can) | ||||||||
| 1/3 cup / 80 ml vegetable broth (or chicken broth) | ||||||||
| 1 tsp fine sea salt | ||||||||
| 1 tsp white pepper | ||||||||
| 1/2 tsp black pepper | ||||||||
| 1 1/2 tsp garlic powder | ||||||||
| 1 1/2 tsp onion powder | ||||||||
| 3/4 cup / 180 ml heavy cream | ||||||||
| 2 tbsp unsalted butter | ||||||||
| Neutral oil (for frying) | ||||||||
| Parmesan, freshly grated (for layering) | ||||||||
| Fresh mozzarella (for layering) | ||||||||
| Fresh basil leaves, torn | ||||||||
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