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Chicken Parmesan

Serves 6

Cook 40 min

Crispy breaded cutlets are fried, layered with bright tomato sauce and cheeses, then baked until bubbling and golden.

  • 2 lbs (910 g) boneless, skinless chicken cutlet or turkey cutlet or pork cutlet or Boneless skinless chicken thighs

Heat oven to 400 degrees. Place cutlets between two pieces of parchment or plastic wrap. Using a kitchen mallet or rolling pin, pound meat to even 1/4-inch-thick slices.

  • 1⁄2 cup (62 g) all-purpose flour
  • 3 (150 g) large eggs, beaten
  • 2 to 3 cups (110 to 160 g) panko bread crumbs, as needed
  • kosher salt, as needed
  • black pepper, as needed

Place flour, eggs and panko into three wide, shallow bowls. Season meat generously with salt and pepper. Dip a piece in flour, then eggs, then coat with panko. Repeat until all the meat is coated.

  • olive oil, for frying

Fill a large skillet with 1/2-inch oil. Place over medium-high heat. When oil is hot, fry cutlets in batches, turning halfway through, until golden brown.

  • 5 cups (1.2 kg) tomato sauce
  • 1 cup grated parmesan cheese, finely grated
  • 8 oz (230 g) fresh mozzarella

Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Place half of the cutlets over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.

Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.

Notes
  • A classic Italian-American Parmesan — a casserole of fried, breaded meat or eggplant covered with tomato sauce and molten cheese — is all about balance. You need a bracing a tomato sauce to cut out the fried richness, while a milky, mild mozzarella rounds out the Parmesan’s tang. Baked until brown-edged and bubbling, it’s classic comfort food — hearty, gooey and satisfying. Although chicken or veal cutlets are the standard, boneless, skinless chicken thighs make a more flavorful alternative. Pork or turkey cutlets work nicely here, too. Serve with an assertively-dressed green salad and a loaf of crusty bread. Store leftover chicken Parmesan in an airtight container in the fridge for up to 3 days.

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daveseats.com/recipes/chicken-parmesan/

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