Broiled Chicken Parmesan
Chicken parm has been done to death, but so what? For me it’s a childhood dish that got me pumped up when it was on the menu at the neighborhood Italian Cafe or from my Mom’s kitchen. To me, parm dishes are like pizza, even when they’re bad, they’re good. Much like some other things that I won’t mention. But, since I’m a foodie (or food e) freak, I obviously want to give it some panache, to separate it from parming willy nilly. Let’s be honest, I only made this so I could throw the verb “parming” around. I’m not sure parming could make anything worse, only better. Cough, cough even seafood.
My main issues with parmed dishes are that they are overcooked and or soggy. Some put so much effort into creating a nice crispy piece of pan fried chicken, and then drown it in sauce. After it’s smothered in sauce they bake it for a half hour. Even though the chicken is probably cooked once it’s tossed in to bake. Not to worry, both of these obstacles can be hurdled, without running a tough mudder.
Recipe Made For One Hungry Person:
1 Large Chicken Breast (hopefully organic, they taste much better, bell and evans is great)
Panko Bread Crumbs Enough to Cover Chicken
All Purpose Flour Enough to Cover Chicken
1 Egg
1 Medium Ball Fresh Mozzarella Cheese
1 Tablespoon Parmesan Cheese (hopefully reggiano)
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
¼ Teaspoon Oregano
Tomato Sauce
A Hearty Appetite
Butterfly the chicken much like you’re cutting open a bagel. If you end up cutting it in two, no big deal.
Pound chicken with plastic wrap on top of it to prevent tearing the chicken using a rolling pin, meat hammer, wine bottle or your fist until it is 1/4 inch thick.
Apply salt, pepper and dry spices/herbs.
Dredge chicken in Flour and shake the excess off.
Beat egg and coat the chicken in it. Dredge chicken in the bread crumbs and shake off the excess.
Heat up a large cast iron skillet to medium heat and put in about 3 tablespoons of olive oil. Put your pasta of choice in boiling water and cook according to the box while you make the chicken. Now would also be the time to preheat your broiler. Mine heats up super fast, if yours doesn’t, put it on further in advance. This is a fast recipe, by the time the chicken is done the pasta will be. You want the pan to be fully coated in oil. Don’t get it too hot or the oil will burn. Place the chicken carefully in the pan. Cook on a medium heat for 2 or 3 minutes until both sides are browned and crispy.
After you have crisped up the chicken take a paper towel and wipe away the oil from the pan. Or you could pour it off into a tin can. Spoon a modest portion of sauce over top of the chicken, crumble or slice the fresh moz and then grate or sprinkle some parm to finish her off. Slide it under the broiler at the second lowest shelf and keep a watchful eye. After it gets close to brown you can open the oven door and watch it fully brown. If you don’t pay attention it will burn. Now, eat it.
Leave a Reply