Chicken Parmesan

Foundations Referenced

• → Sauce Tomat
• → Techniques — Breading, Frying

Ingredients

• 2 large chicken breasts, halved horizontally, pounded to 1/2"
• Salt, pepper
• 1/2 cup flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs mixed with 1/4 cup grated Parmesan
• 1/4 cup olive oil for frying
• 1.5 cups tomato sauce (→ foundation)
• 8 oz fresh mozzarella, sliced
• 1/4 cup grated Parmesan
• Fresh basil
• Spaghetti for serving (optional)

Method

1. Bread the chicken: Season cutlets. Set up breading station: flour → egg → panko-Parmesan mixture. Press coating firmly.
2. Fry: Heat oil in a large skillet over medium-high. Fry cutlets 3–4 min per side until golden and crispy. Transfer to a wire rack on a sheet pan.
3. Assemble: Spoon tomato sauce over each cutlet. Top with mozzarella slices and grated Parmesan.
4. Bake: 425°F for 10–12 min until cheese is melted and bubbling with golden spots.
5. Serve: Top with fresh basil. Serve over spaghetti tossed with extra tomato sauce, or alongside a simple green salad.

What You're Practicing

• Standard breading procedure (flour-egg-crumb) — same technique as tonkatsu and eggplant parm
• Frying then baking: the fry creates the crust, the oven melts the cheese without overcooking the chicken
• Mother sauce (tomato) as a component in a composed dish
• Parmesan in the breadcrumb mixture adds flavor and promotes browning