Chicken Parmesan can be kind of silly, but when made right it's crispy, cheesy, juicy, and downright CRAVEABLE. I kept this recipe simple, and with a few moves have stepped up the classic Italian red checkered tablecloth Chicken Parm to create a recipe that's easy and quick to make and did I mention craveable? I was not mad about eating chicken parm 3 times during this R&D process, guys.

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FOR THE CHICKEN CUTLET
1.5-2.5 lbs Boneless Skinless Chicken breast / 3 medium breasts
100g or roughly 1 cup panko breadcrumbs (for GF I like Aleia's)
150g or roughly 2 cup micro planed parmesan cheese (1.5 cup if using store bought grated. micro planed cheese is much more voluminous and light than store bought grated)
10g or roughly 1.5 tbps steak seasoning or 1/2 TSP each (salt, pepper, red pepper flake, garlic powder)
1g or 1.2 TSP dried oregano

FOR THE SAUCE:
¼ red onion, grated
2 cloves garlic, chopped
2TBS or 30g butter
5g salt
40g or about 3TBS tomato paste
1 28oz can crushed tomatos
½ tsp dried oregano
½ tsp dried basil
10g or 2tsp sugar

1. Heat a sautee pan over medium heat
2. Add butter, onion, garlic, salt
3. Let sautee for 3-4 mins until they start to become translucent and take on color
4. Add in tomato paste and cook until it takes on some color
5. Add crushed tomatoes and stir to combine
6. Add oregano, basil, sugar. Stir to combine and reduce heat to low
7. Simmer over low for about 20 minutes until thickened


CHEESE TOPPING
100g or roughly 1 cup grated full fat aged mozzarella cheese
100g or roughly 1 cup grated parmesan (smallest holes on box grater)
Toss to combine
Have fresh sliced mozzarella at the ready for broiling


TO BREAD + FRY CUTLETS:

3 eggs whisked
1 cup AP flour (or GF flour if you're GF. I use Cup4Cup: https://amzn.to/3juJEMq)
3 TBPS OLIVE OIL

1. Cut breasts in half horizontally, then pound into about 1/2" thick cutlets with mallet or saucepan
2. Season both sides with roughly 1 tsp salt and pepper
3. Cure in fridge 30 minutes
4. Combine breading ingredients, and then bread cutlets starting with flour, then egg, then breading.
5. Heat 3 TBPS olive oil in large flat bottomed pan
6. Pan fry on medium high for 2-3 minutes per side until golden and crisp.
7. Top each cutlet with 1/2 Cup each sauce and cheese mixture, then 2 thin slices of fresh mozzarella
8. Broil on hi for 2-3 minutes until cutlets is bubbly and fully melted.

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**MY GEAR**
14" SAUTEE PAN: https://amzn.to/3mWF5h3
BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD
MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6
STAINLESS BENCH SCRAPER: https://amzn.to/3jfZkUL
INSTANT READ THERMOMETER: https://amzn.to/3jab370
MASAHIRO CHEF'S KNIFE: https://amzn.to/3cSFkFm
APRON: https://amzn.to/37rXqgC
DELI CONTAINERS: https://amzn.to/36sY3WN
MICROPLANE: https://amzn.to/3niIhDK
HALF SHEET PAN + RACK: https://amzn.to/34v7CSC
BOX GRATER: https://amzn.to/3drHAUd


**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

#chickenparm #chickenparmesan #chickychickyparmparm #glutenfree #glutenfreechickenparm

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