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    Chicken Parm

    6 people
    T115 min

    Chef Francesco Mazzei


    • 6 boneless, skinless chicken breasts
    • 1/2 teaspoon kosher salt
    • 3/4 cup freshly grated Grana Padano
    • 8 basil leaves, shredded
    • fresh black pepper
    • all purpose flour
    • 2 cups Panko bread crumbs
    • 2 large eggs
    • Sunflower Oil, for frying
    • 4 cups tomato sauce
    • 8 ounces fresh mozzarella, sliced


    STEP 1

    Pound chicken breasts flat.
    Beat eggs in a bowl. Dredge chicken in flour, and then dip it in the beaten eggs.
    Coat the chicken in Panko bread crumbs.

    STEP 2

    Heat Sunflower oil over medium heat then adds the chicken, in batches if necessary.
    Cook until browned and crisp. Drain on paper towels.

    STEP 3

    Spread tomato sauce on the bottom of a baking dish, put the chicken and then top it with the remaining sauce.


    STEP 4

    Layer mozzarella on chicken and sprinkle with freshly grated Grana Padano.
    Broil until cheese is melted and browned.