Chef Angie Rito's Perfect Chicken Parmesan
ID: 0f39dc81...
An elevated, restaurant-quality take on the classic Italian-American comfort food. It features tender, crispy-breaded chicken cutlets topped with a rustic hand-crushed San Marzano tomato sauce and a rich blend of four flavorful cheeses.
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🍳 Cooking Flow
Pound, season, and chill the chicken breasts to create uniform, tender cutlets. → Simmer a rustic, hand-crushed San Marzano tomato sauce infused with unpeeled garlic and fresh basil. → Dredge the chicken in flour, egg, and a highly seasoned breadcrumb-and-cheese mixture. → Pan-fry the cutlets in a cast-iron skillet until golden brown, then drain on a wire rack. → Layer the chicken with sauce and four cheeses, broil until bubbly, and garnish with fresh basil.
Cooking Steps
Brief Cooking Order
Pound, season, and chill the chicken breasts to create uniform, tender cutlets. → Simmer a rustic, hand-crushed San Marzano tomato sauce infused with unpeeled garlic and fresh basil. → Dredge the chicken in flour, egg, and a highly seasoned breadcrumb-and-cheese mixture. → Pan-fry the cutlets in a cast-iron skillet until golden brown, then drain on a wire rack. → Layer the chicken with sauce and four cheeses, broil until bubbly, and garnish with fresh basil.
Introduction
An elevated, restaurant-quality take on the classic Italian-American comfort food. It features tender, crispy-breaded chicken cutlets topped with a rustic hand-crushed San Marzano tomato sauce and a rich blend of four flavorful cheeses.
Step 1
Prepping the Chicken: Slice the chicken breasts on a bias. Place each piece in a plastic bag and gently pound with a meat mallet from the center outwards to create uniform, tender cutlets. Season both sides with kosher salt and black pepper, then rest them in the fridge to allow them to release moisture.
Step 2
Making the Sauce: Hand-crush San Marzano tomatoes in a bowl to keep rustic chunks. In a pot, heat extra virgin olive oil and add unpeeled, lightly crushed garlic cloves. Season early with salt. Add red pepper flakes once the garlic starts turning golden, then pour in the hand-crushed tomatoes and a few fresh basil stems. Simmer briefly, add a pinch of sugar to balance the acidity, and let it steep off the heat for 5-30 minutes before discarding the garlic and basil stems.
Step 3
Breading the Chicken: Set up three dredging stations. Station one has all-purpose flour. Station two has beaten eggs seasoned with salt. Station three has the breadcrumb mixture (fine breadcrumbs, potato starch, salt, granulated onion, granulated garlic, dried thyme, optional tomato powder, grated Pecorino Toscano, and Parmigiano-Reggiano). Coat each chicken cutlet in flour, dip in eggs, and firmly press into the breadcrumb mixture.
Step 4
Frying the Chicken: Heat a 1:1 mixture of vegetable oil and olive oil in a cast-iron skillet. Fry the breaded chicken cutlets on both sides until beautifully golden brown and crispy. Drain them on a wire rack and immediately season with a touch of kosher salt.
Step 5
Assembly and Broiling: Spread a layer of tomato sauce on an oven-safe platter. Lay the fried chicken on top, overlapping slightly but keeping some crispy borders exposed. Spoon a bit more sauce down the center of the chicken. Top with shredded low-moisture mozzarella, torn fresh Ciliegine mozzarella, and more grated Pecorino and Parmesan. Broil in the oven until the cheese is melted, bubbly, and slightly caramelized. Garnish with fresh cracked pepper and fresh basil leaves before serving.
Ingredients List
Important Notes
Using smaller chicken breasts helps avoid a tough, 'woody' texture often found in oversized breasts.
Pounding chicken from the center outwards prevents the delicate edges of the cutlet from pulverizing.
Keeping the garlic skins on protects the garlic from burning while infusing its flavor into the oil.
Adding potato starch to the breading mixture helps retain moisture and results in an extra crispy crust.
Using a mix of low-moisture mozzarella (for the stretch) and fresh mozzarella (for texture variation) provides the perfect cheese topping.
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