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

• 1 cans (800 g) Alta Cucina Tomatoes, drained
• 1 tsp sea salt
• 1/2 cup extra virgin olive oil
• 5 cloves garlic, chopped
• 2 tsp Aleppo pepper
• 1 tbsp (15 g) Calabrian chili paste
• Sicilian oregano
• Basil, torn
• 1/2 cup Maggi Seasoning
• 1/2 cup Ponzu Ajipon
• 3 eggs
• 1 tsp salt
• 1 cups (120 g) all-purpose flour
• 2 tsp salt
• 1 tbsp (15 g) paprika
• 2 cups (240 g) Panko breadcrumbs
• 1/4 cup parsley, chopped
• 1/3 cup Parmesan, grated
• 1 cups (120 g) sourdough breadcrumbs
• 4 chicken breasts
• Chicken marinade
• Chicken breading
• 1 cups (240 ml) basil-infused oil for frying
• 4 breaded chicken cutlets
• 5 oz (140 g) Arrabbiata sauce
• 1 cups (240 g) shredded mozzarella
• 1 cups (240 ml) basil-infused oil
• 1-2 cups (120-240 g) Parmigiano Reggiano
• Lemon zest

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Instructions

1. Arrabiata Sauce
2. Add tomatoes and salt to a blender and blend until smooth. Set aside.
3. In a heavy-bottomed pot, heat extra virgin olive oil on high.
4. Add garlic and sauté until just beginning to brown.
5. Add Aleppo pepper and Calabrian chili paste. Continue to cook until the garlic is almost brown.
6. Add the tomato sauce and oregano. Cook on low heat, stirring occasionally, until reduced by about half.
7. Add torn basil just before serving.
8. Chicken Marinade
9. Mix Maggi Seasoning and Ponzu Ajipon together in a bowl.
10. Submerge pounded chicken breast in the marinade for 10 seconds. Let air dry on a plastic sheet tray with a rack.
11. Transfer to the fridge, uncovered, and let marinate for 6 hours.
12. Breading
13. In a shallow tray, blend eggs and a pinch of salt until homogenous. Set aside.
14. In another shallow tray, mix flour, salt, black pepper, and paprika. Set aside.
15. In the third shallow tray, mix Panko, sourdough breadcrumbs, Parmesan cheese, and parsley. Set aside.
16. Chicken Cutlets
17. Slice chicken breasts in half lengthwise to create two thin pieces. Layer between two pieces of plastic wrap and pound until very thin.
18. Transfer to chicken marinade, submerge for 10 seconds, and transfer to a sheet tray with a wire rack to rest.
19. Heat oil in a heavy-bottomed pot to 350°F (175°C).
20. Dredge chicken in this order: egg mix, seasoned flour, egg mix again, then breadcrumb mixture.
21. Fry breaded cutlets for 3 minutes or until golden brown and cooked through.
22. Chicken Parm
23. Heat arrabbiata sauce and set aside. On a sheet tray, top chicken cutlet with mozzarella cheese. Transfer to the broiler and broil until the cheese is melted.
24. On a plate, spoon about 5 ounces of arrabbiata sauce. Top with chicken cutlet and a touch more sauce. Finish with freshly grated Parmigiano Reggiano, basil oil, and lemon zest.

Notes

• For extra crispy chicken, ensure the oil is at the correct temperature (350°F/175°C) before frying.
• Leftover arrabbiata sauce can be stored in an airtight container in the refrigerator for up to 5 days.
• Substitute 1/2 cup of finely grated Pecorino Romano for the Parmigiano-Reggiano if desired.

• 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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