Description
A saucy, melty, and spicy take on classic Chicken Parm.
Crispy chicken cutlets, arrabbiata sauce, and melted mozzarella.
Ingredients
Units
Scale
- 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
Instructions
- Arrabiata Sauce
- Add tomatoes and salt to a blender and blend until smooth. Set aside.
- In a heavy-bottomed pot, heat extra virgin olive oil on high.
- Add garlic and sauté until just beginning to brown.
- Add Aleppo pepper and Calabrian chili paste. Continue to cook until the garlic is almost brown.
- Add the tomato sauce and oregano. Cook on low heat, stirring occasionally, until reduced by about half.
- Add torn basil just before serving.
- Chicken Marinade
- Mix Maggi Seasoning and Ponzu Ajipon together in a bowl.
- Submerge pounded chicken breast in the marinade for 10 seconds. Let air dry on a plastic sheet tray with a rack.
- Transfer to the fridge, uncovered, and let marinate for 6 hours.
- Breading
- In a shallow tray, blend eggs and a pinch of salt until homogenous. Set aside.
- In another shallow tray, mix flour, salt, black pepper, and paprika. Set aside.
- In the third shallow tray, mix Panko, sourdough breadcrumbs, Parmesan cheese, and parsley. Set aside.
- Chicken Cutlets
- Slice chicken breasts in half lengthwise to create two thin pieces. Layer between two pieces of plastic wrap and pound until very thin.
- Transfer to chicken marinade, submerge for 10 seconds, and transfer to a sheet tray with a wire rack to rest.
- Heat oil in a heavy-bottomed pot to 350°F (175°C).
- Dredge chicken in this order: egg mix, seasoned flour, egg mix again, then breadcrumb mixture.
- Fry breaded cutlets for 3 minutes or until golden brown and cooked through.
- Chicken Parm
- 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.
- 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