← Nouns Cooking · American

Ingredients

• 2 large chicken breasts (about 600 g), halved horizontally into 4 thin cutlets
• 1 tsp Salt
• ½ tsp Black pepper
• 50 g Plain (all-purpose) flour
• 2 Eggs, beaten
• 90 g Panko breadcrumbs
• 80 g Parmesan, finely grated, divided
• 1 tsp Dried oregano
• 120 ml olive or vegetable oil, for frying
• 1 tbsp olive oil
• 2 cloves Garlic, finely chopped
• 500 g Passata
• ½ tsp Sugar
• 1 handful Basil, torn, divided
• 200 g Mozzarella, grated or thinly sliced

Method

1. For the sauce, warm 1 tbsp oil in a saucepan over medium heat and sizzle the garlic for 30 seconds. Add the passata, sugar, a pinch of salt and half the basil, and simmer for 10–15 min, until slightly thickened.
2. Heat the oven to 220°C (425°F). Season the cutlets with salt and pepper. Set out three plates: flour; beaten eggs; panko mixed with half the parmesan and the oregano.
3. Coat each cutlet in flour, then egg, then press it firmly into the crumbs.
4. Heat the frying oil in a large frying pan over medium-high heat. Fry the cutlets for 2–3 min per side, until golden and crisp. Drain on kitchen paper.
5. Spread a thin layer of sauce in a baking dish, lay the cutlets on top and spoon a stripe of sauce down each one. Cover with the mozzarella and the rest of the parmesan.
6. Bake for 10–12 min, until the cheese is melted and spotted brown and the chicken reaches 75°C (165°F). Scatter with the remaining basil and serve with spaghetti or salad.

Tips

• Chicken parm was born in Italian-American kitchens in the US, inspired by Italy’s aubergine parmigiana; in Australia it’s a pub favourite called the “parma”.
• Only sauce the middle of each cutlet so the edges stay crunchy.

Sources

Written in our own words after cross-checking these recipes:

Once Upon a Chef Jo Cooks RecipeTin Eats