Cook Like a Chef: Superfrico’s Chicken Parm

When Anna Altieri, Executive Chef at Spiegelworld, decided to add Chicken Parm to her Superfrico menu, she aimed to retain the beloved elements of the dish while avoiding the common pitfalls of being overly greasy.

Her version is saucy, melty, salty, sweet, spicy, and crispy – a combination that sets it apart from traditional Chicken Parm. The key to her recipe’s flair lies in a flavorful umami-rich marinade that adds depth to the dish. What’s great about this recipe is that you can easily substitute the protein with veal or pork. Ultimately, the success of this dish depends on using top-quality, fresh ingredients.

Here are the secrets behind one of Superfrico’s popular dishes and how you can recreate the American Italian favorite at home.

Making your own tomato sauce.

To begin, make the sauce. In a blender, combine tomatoes and salt, and blend until smooth. Next in a heavy-bottomed pot, sauté garlic with Aleppo and Calabrian chili paste. Once browned, add the blended tomatoes and oregano. Cook the sauce on low heat, stirring occasionally, until it’s reduced by about half. Finish by adding torn basil.

Making your own breadcrumbs.

There are several ways to add flavor and character to your chicken parm. One of those ways comes with the dish’s signature breading. Rather than adding in your basic store-bought breadcrumbs, Chef Anna suggests making your own by hand and seasoning them. Anna uses paprika, black pepper, and grated parmesan. Of course, you can season your breadcrumbs — store-bought or otherwise — however you’d like by adding onion powder, garlic powder etc.

Making your oil for frying.

When it comes to zhuzhing up chicken parmesan, Chef Anna has another trick up her sleeve. She adds an infused oil can help take it to another level. The infusion of basil gives it a distinctly herbal taste that brings another level of flavor to whatever you’re frying.

Just a tip: Even though this chicken parm recipe calls for just four chicken breasts, it can serve up to eight people, or even more if you serve it with sides such as a capri pasta salad, gnocchi with pomodoro sauce, or bread! If there are leftovers – take a cue from the day after Thanksgiving and make a delicious leftover sandwich the following day.

Cook Like a Chef: Superfrico’s Chicken Parm

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• Author:  Anna Altieri, Executive Chef at Spiegelworld
• Total Time: 50 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

A saucy, melty, and spicy take on classic Chicken Parm. Crispy chicken cutlets, arrabbiata sauce, and melted mozzarella.

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Ingredients

Units USM Scale 1x2x3x

For the Arrabbiata Sauce:

• 1 28-ounce can whole peeled tomatoes, drained, or 1 800 g can Alta Cucina tomatoes, drained
• 1 teaspoon sea salt
• 1/2 cup extra virgin olive oil (120 ml)
• 5 garlic cloves, chopped
• 2 teaspoons Aleppo pepper
• 1 tablespoon Calabrian chili paste (15 g)
• 1 teaspoon dried Sicilian oregano, or dried oregano
• Handful of torn basil leaves

For the Chicken Marinade:

• 1/2 cup Maggi Seasoning (120 ml)
• 1/2 cup Ponzu Ajipon, or other ponzu sauce (120 ml)

For the Chicken:

• 4 boneless, skinless chicken breasts
• 3 large eggs
• Pinch of salt, for the eggs
• 1 cup all-purpose flour (120 g)
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 tablespoon paprika (15 g)
• 2 cups panko breadcrumbs (120 g)
• 1 cup sourdough breadcrumbs (120 g)
• 1/4 cup chopped parsley
• 1/3 cup grated Parmesan cheese
• 1 cup basil-infused oil, or neutral frying oil, for frying (240 ml), plus more as needed

For Assembly:

• 4 to 8 breaded chicken cutlets
• 1 to 2 cups arrabbiata sauce, warmed
• 1 cup shredded mozzarella (about 115 g)
• Parmigiano Reggiano, for finishing
• Basil oil, for finishing, optional
• Lemon zest, for finishing

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Instructions

Make the Arrabbiata Sauce:

Add the drained tomatoes and salt to a blender. Blend until smooth.

Set a heavy-bottomed pot over medium-high heat and add the olive oil.

Add the garlic and cook until it just starts to take on color.

Add the Aleppo pepper and Calabrian chili paste. Cook for about 30 seconds, stirring so the garlic does not burn.

Add the blended tomatoes and oregano.

Reduce the heat to low and cook, stirring now and then, until the sauce has reduced by about half.

Stir in the torn basil just before using. Set the sauce aside.

Prepare the Chicken:

Slice each chicken breast in half horizontally to make 8 thinner cutlets.

Place the cutlets between sheets of plastic wrap or parchment paper.

Pound them to an even thickness, about ¼ inch. Even thickness matters more than exact shape here.

Make the Marinade:

Stir the Maggi Seasoning and ponzu together in a shallow dish.

Dip each pounded chicken cutlet in the marinade for about 10 seconds.

Transfer the cutlets to a wire rack set over a sheet pan.

Refrigerate the cutlets uncovered for up to 6 hours. This seasons the surface and helps it dry slightly, which helps the breading adhere.

Set Up the Breading Station:

Beat the eggs with a pinch of salt in a shallow bowl.

In a second shallow bowl, stir together the flour, salt, black pepper, and paprika.

In a third shallow bowl, stir together the panko, sourdough breadcrumbs, parsley, and grated Parmesan.

Bread the Chicken:

Dip each cutlet into the beaten egg.

Coat it in the seasoned flour and shake off the excess.

Dip it back into the egg.

Press it into the breadcrumb mixture on both sides.

Transfer the breaded cutlets to a rack while the oil heats.

Fry the Cutlets:

Add the basil-infused oil or frying oil to a heavy-bottomed pot or deep skillet. Use enough oil to come about ½ inch up the sides of the pan.

Heat the oil to 350°F (175°C).

Fry the cutlets in batches for about 2 to 3 minutes per side, depending on thickness, until browned and cooked through.

Transfer the fried cutlets to a wire rack.

The chicken should reach 165°F (74°C) in the thickest part.

Assemble the Chicken Parm:

Heat the broiler.

Place the fried cutlets on a sheet pan.

Spoon a little warm arrabbiata sauce over each cutlet, then add shredded mozzarella.

Broil until the cheese melts and begins to bubble.

Spoon more warm arrabbiata sauce onto each plate.

Place the chicken cutlet on top.

Finish with Parmigiano Reggiano, a little basil oil if using, and lemon zest.

Notes

The recipe makes 8 thin cutlets from 4 chicken breasts. Serve 1 or 2 cutlets per person depending on appetite and side dishes.

The 6-hour uncovered rest is helpful but not mandatory. If short on time, marinate the pounded cutlets for 10 minutes, pat them dry, and continue with the breading.

Basil-infused oil is part of the chef version, but neutral frying oil works for a home version. A little basil oil can still be used for finishing.

Use a thermometer to keep the frying oil near 350°F (175°C). If the oil is too cool, the breading absorbs more oil; if it is too hot, the coating browns before the chicken cooks through.

Leftover arrabbiata sauce keeps in the refrigerator for up to 5 days.

• Prep Time: 30 minutes
• Marinating Time: 6 hours
• Cook Time: 20 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Italian

Nutrition

• Serving Size: 1 chicken cutlet
• Calories: 600
• Sugar: 5
• Sodium: 1200
• Fat: 35
• Saturated Fat: 10
• Unsaturated Fat: 20
• Trans Fat: 0g
• Carbohydrates: 40
• Fiber: 5
• Protein: 40
• Cholesterol: 200

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