How One of NYC's Best Italian Chefs Makes Chicken Parmesan

Ingredients

• 4 pieces Chicken Breast (small, about 6 oz each; pounded to uniform thickness)
• 1/2 cup All-Purpose Flour (for egg wash adhesion)
• 2 large Egg (beaten)
• 2 cups Stale Bread (processed into fine crumbs)
• 2 tablespoons Potato Starch (adds extra crispness)
• 1 teaspoon Granulated Onion Flakes (adds subtle onion flavor)
• 1 teaspoon Granulated Garlic Flakes (coarse texture like crumbs)
• 1 teaspoon Dried Basil (enhances herb flavor in breading)
• 1 teaspoon Dried Oregano (optional)
• 1 tablespoon Tomato Powder (adds tangy umami to crust)
• 1/4 cup Pecorino Toscano (grated; less salty than Romano)
• 1/4 cup Parmesan Cheese (24‑month aged, grated)
• 1 cup Vegetable Oil (neutral high‑smoke‑point oil)
• 2 tablespoons Olive Oil (adds flavor to frying oil)
• 28 oz San Marzano Tomatoes (crushed by hand; can substitute regular canned San Marzano)
• 4 pieces Garlic Clove (skins left on, lightly crushed)
• 1/4 teaspoon Red Chili Flakes (adds gentle heat)
• 8 pieces Fresh Basil Leaves (whole leaves for sauce, plus extra for garnish)
• 1 teaspoon Sugar (balances acidity)
• 1 teaspoon Salt (season sauce and chicken)
• 8 oz Low‑Moisture Mozzarella (shredded for melt)
• 4 oz Fresh Mozzarella (Ciliegine) (cherry‑sized balls, torn for texture)
• to taste Freshly Cracked Black Pepper (final garnish)

Instructions

1. Trim and Pound Chicken

   Place each chicken breast on a large Ziploc bag, seal, and gently pound with a meat mallet starting from the center outward until the thickness is uniform (about 1/2‑inch).

   Time: PT10M

2. Season and Chill Chicken

   Season the pounded chicken on both sides with salt and pepper, then place on a plate and refrigerate for 5 minutes to let the seasoning penetrate and to dry the surface for better dredging.

   Time: PT5M

3. Prepare Tomato Sauce

   In a saucepan, heat 2 Tbsp olive oil over medium heat. Add the 4 garlic cloves (skin left on) and a pinch of salt; sauté until lightly golden. Add red chili flakes, then stir in the hand‑crushed San Marzano tomatoes, a pinch of sugar, and fresh basil leaves. Simmer gently for 10‑12 minutes, adjusting salt to taste. Remove basil leaves before assembling.

   Time: PT15M

   Temperature: 350°F

4. Make Breadcrumb Mix

   Process stale bread in a food processor until fine. Transfer to a bowl and whisk in potato starch, onion flakes, garlic flakes, dried basil, dried oregano, tomato powder, grated Pecorino Toscano, and grated Parmesan. Mix until evenly combined.

   Time: PT10M

5. Set Up Dredging Station

   Place 1/2 cup flour in one shallow bowl, beaten eggs in a second bowl, and the breadcrumb mixture in a third bowl. Keep a dry hand for flour and a wet hand for the egg to avoid clumping.

   Time: PT5M

6. Bread the Chicken

   Dredge each chicken piece in flour, shaking off excess, dip into the egg wash, then press firmly into the breadcrumb mixture, ensuring an even coating. Place breaded pieces on a tray and refrigerate 5 minutes to set the crust.

   Time: PT10M

7. Fry Chicken

   Heat 1 cup vegetable oil mixed with 2 Tbsp olive oil in a cast‑iron skillet over medium‑high heat until the oil reaches 350°F. Carefully add chicken pieces, cooking 3‑4 minutes per side until golden and cooked through. Transfer to a paper‑towel‑lined plate and season lightly with salt.

   Time: PT10M

   Temperature: 350°F

8. Assemble on Platter

   On a stainless‑steel or oven‑safe platter, spread a thin layer of tomato sauce. Arrange the fried chicken pieces, overlapping slightly. Spoon additional sauce over each piece, leaving small gaps to keep the crust crisp. Sprinkle shredded mozzarella, torn fresh mozzarella balls, extra Pecorino Toscano, and Parmesan evenly over the top.

   Time: PT5M

9. Broil to Melt Cheese

   Place the platter under the oven’s broiler (high heat) for 2‑3 minutes, watching closely until the cheese is bubbly and lightly browned. Remove when golden but not burnt.

   Time: PT5M

   Temperature: Broiler

10. Garnish and Serve

    Finish with a drizzle of extra‑virgin olive oil, a sprinkle of freshly cracked black pepper, and a few fresh basil leaves. Serve immediately while the crust is crisp and the cheese is molten.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

45 g

Carbohydrates

30 g

Fat

35 g

Fiber

3 g