A Damn Good Chicken Parm

Ingredients

• 2 pieces Chicken Breast (boneless, skinless; pounded to 1/2 inch thickness)
• 1 tsp Salt (for seasoning chicken and sauce)
• 1/2 cup All-Purpose Flour (for dredging)
• 2 large Eggs (beaten for egg wash)
• 1 cup Breadcrumbs (preferably Italian seasoned or panko)
• 1/4 cup Pecorino Romano Cheese (freshly grated, mixed into breadcrumbs)
• 1 cup Mozzarella Cheese (shredded, for topping)
• 1/4 cup Olive Oil (for sautéing garlic and sauce)
• 1 clove Garlic (thinly sliced)
• 1 pinch Crushed Red Pepper (optional heat)
• 28 oz Canned Whole Tomatoes (crushed by hand or with a spoon)
• 1 pinch Sugar (balances acidity of tomatoes)
• 2 tbsp Fresh Parsley (chopped, for garnish)
• 1 tbsp Hot Sauce (used to tenderize chicken with a bottle‑bashing technique)
• 2 cups Vegetable Oil (for deep‑frying; heat to 330°F)

Instructions

1. Flatten and Season Chicken

   Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet until about 1/2 inch thick. Sprinkle both sides with salt and drizzle the hot sauce, then gently beat the chicken with the bottle to distribute the sauce.

   Time: PT5M

2. Prepare Breadcrumb Mixture

   In a mixing bowl combine breadcrumbs, grated Pecorino Romano, and a pinch of salt. Mix thoroughly.

   Time: PT3M

3. Dredge the Chicken

   Set up a dredging station: one shallow dish with flour, a second with beaten eggs, and a third with the breadcrumb mixture. Coat each chicken piece first in flour, shaking off excess, then dip in egg wash, and finally press into the breadcrumb mixture, ensuring an even coating.

   Time: PT5M

4. Make Tomato‑Garlic Sauce

   Thinly slice the garlic. Heat 1/4 cup olive oil in a saucepan over medium heat, add the garlic and a pinch of crushed red pepper, sauté 1‑2 minutes until fragrant. Add the canned tomatoes, a pinch of salt, and a pinch of sugar. Simmer 10 minutes, stirring occasionally.

   Time: PT12M

   Temperature: Medium heat

5. Heat Oil and Fry Chicken

   In a deep pan, heat vegetable oil to 330°F (165°C). Carefully lower the coated chicken pieces with tongs and fry 3‑4 minutes per side, or until golden brown and cooked through.

   Time: PT10M

   Temperature: 330°F

6. Drain Chicken

   Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil.

   Time: PT2M

7. Assemble and Broil

   Place each chicken piece on a baking sheet. Spoon generous sauce over the top, then sprinkle shredded mozzarella evenly. Broil on high (about 500°F) for 2‑3 minutes, until cheese is melted and lightly browned.

   Time: PT5M

   Temperature: 500°F

8. Garnish and Serve

   Remove from oven, sprinkle chopped fresh parsley over each piece, and serve immediately with extra sauce on the side.

   Time: PT2M

Nutrition Facts

Calories

650

Protein

45g

Carbohydrates

45g

Fat

30g

Fiber

5g

Ingredient Substitutions

• Instead of Chicken Breast: Chicken cutlets, Turkey breast
• Instead of Salt: Kosher salt, Sea salt
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Eggs: Egg substitute, Milk (for wash)
• Instead of Breadcrumbs: Panko, Crushed crackers
• Instead of Pecorino Romano Cheese: Parmesan cheese
• Instead of Mozzarella Cheese: Provolone, Vegan mozzarella
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Crushed Red Pepper: Cayenne pepper, hot sauce
• Instead of Canned Whole Tomatoes: San Marzano diced tomatoes
• Instead of Sugar: Honey (tiny drizzle)
• Instead of Fresh Parsley: Basil, Italian seasoning
• Instead of Hot Sauce: Worcestershire sauce
• Instead of Vegetable Oil: Canola oil, peanut oil

Equipment Needed

• Plastic Wrap
• Meat Mallet or Rolling Pin
• Paper Towels
• Shallow Dish
• Mixing Bowl
• Frying Pan or Deep Fryer
• Tongs
• Wire Rack
• Saucepot or Small Skillet
• Oven with Broiler
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Pounding the chicken to an even thickness ensures quick, uniform cooking.
• Properly coating the chicken (flour → egg → breadcrumb) prevents a soggy crust.
• Maintaining oil at 330°F avoids greasy or under‑cooked breading.
• Broiling just long enough to melt cheese without burning.

Chef Tips from the Video

• Use a mix of panko and traditional breadcrumbs for extra crunch.
• Add a splash of dry white wine to the sauce for depth.
• For extra flavor, marinate the chicken in a little buttermilk and hot sauce for 30 minutes before breading.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in oven to retain crispness.

Freezer: Freeze cooked chicken pieces (uncovered) on a tray, then transfer to a zip‑top bag; use within 2 months. Reheat in oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the breadcrumb mixture and sauce a day ahead; store separately in the fridge.
• Breaded chicken can be refrigerated for up to 12 hours before frying.
• Reheat fried chicken in a preheated 350°F oven for 10 minutes to restore crispness.

Frequently Asked Questions