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Chicken Parmesan
Your favorite dish with a fresh, new twist. Who knew rosemary belonged on chicken parm? (We did.) Recipe below!
Prep Time: 30 minutes
Total Time: 1 hour 30 minutes
Serves
Six (6)
Six (6)
Ingredients
- 1 cup Panko bread crumbs
- 1 tsp garlic powder
- 2 cups finely grated parmesan, divided
- 3/4 cup all-purpose flour
- 2 large eggs
- 6 (1/4"-thick) boneless skinless chicken cutlets kosher salt
- Freshly ground black pepper
- 1 cup shredded mozzarella
- 1 cup olive oil
- Fresh basil
- Wild Rosemary Marinara Sauz
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Prep Time: 30 minutes
Total Time: 1 hour 30 minutes
Instructions:
- Grab ya bowls! We’re going to need three today. In the first bowl, combine panko, garlic powder, and 1 cup of parmesan.
- In the second bowl, pour flour.
- In the third bowl, whisk your eggs with 1 tablespoon water.
- Pat that chickie dry and season with salt and pepper. Dip into flour, shaking off excess, then into egg, then into panko mixture, and gently pressing to adhere.
- In a small bowl, mix mozzarella and remaining 1 cup of parmesan and set the oven to broil.
- In a large pot over medium heat, heat oil until thermometer reads 350° and set a wire rack on a baking sheet.
- Fry chicken, one at a time, until one side is golden brown, about 1 minute. Flip and continue to fry until golden brown on the other side, about 1 minute more. Transfer to the rack to cool and repeat with the rest of your chicken.
- Spoon some marinara over chicken and sprinkle with cheese mixture.
- Stick it in the broiler, but watch carefully, until cheese is melted and brown spots form, about 2 minutes.
- Top with basil and serve with whatever carb your heart desires.
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Buon Appetito!
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