feed me comfort food
Recipe: how to make super crispy Chicken Parm
Was part of the fun for you when watching the series The Sopranos also drooling over the food? Ziti, cannoli, mozzarell (which they never seemed to pronounce the final a in) and chicken Parm: I wanted it all. Well, good news, you can easily make that chicken yourself!
We can make it sound fancy with Parmesan, but really this is simply a delicious breaded chicken schnitzel in a cheese jacket. And as we know, anything breaded with cheese is a great idea, so this Chicken Parm is too!
How to make Parmesan chicken:
- In a large shallow bowl or deep plate, mix the flour with the salt and a few twists of freshly ground black pepper.
- Take a second deep plate and beat the eggs in it until smooth.
- Take a third deep plate and mix the panko and Parmesan cheese in it.
- Cut the chicken breasts horizontally (across the width) in half so that you have 4 flatter fillets.
- Beat them one by one even thinner between a double layer of parchment paper or in a resealable freezer bag, using a rolling pin or meat mallet, until they are 3/4 cm thick.
- Take 1 fillet and dip it first in the flour, then in the egg, and finally in the cheesy panko.
- Press the cheesy panko firmly onto the chicken fillet. Place them on a large plate.
- Repeat with all the chicken fillets.
- Heat the olive oil in a large frying pan over medium heat.
- Place the chicken fillets in the pan, in 2 batches if necessary, and make sure they do not touch each other.
- Cook them until done and dark golden brown, about 5 minutes per side.
- Add more oil to the pan if necessary.
- Drain on a plate lined with paper towels.
- To really finish things off, place these already wonderful pieces of chicken in an oven dish and spoon tomato sauce over them. Then generously sprinkle with a mixture of grated mozzarella and Parmesan cheese, and place under a hot grill for another four minutes, until the cheese is bubbling nicely and has browned edges.
- Serve with the lemon wedges.
- Mangiare!
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