It’s been really cold in NYC lately so I was craving a very hearty and warm meal and chicken Parm came to mind. But I wanted to switch it up from how I’ve made it before. I decided it need to be even cheesier than before because cheese is amazing and should be on everything! Just kidding! Or am I?
- 1 thick chicken breast (this one was 1 lb)
- 1 tsp of oregano
- 1 tsp of marjoram
- 1 tsp of basil
- 2 tsp of crushed red pepper
- 1 tsp of Italian seasoning
- Salt and pepper
- 2 cloves of garlic
- 1 diced shallot
- 1 jar of store bought red sauce (the one I chose was a basil sauce)
- 1 big handful of panko crumbs (about 1 cup)
- 1 big handful of Shredded Parmesan cheese
- 1 cup of all purpose flour
- 1 tsp of ground garlic
- 2 eggs
- 1 small handful of Asiago, fontina & Parmesan cheese
- 2 tbsp of olive oil
Sauce: In a deep pan add 1 tbsp of olive oil and cook diced shallots. Once the shallots are releasing their aroma, add the garlic and cook for about 1 min. Add sauce, basil, oregano, Italian seasoning, marjoram, crushed red pepper, salt and pepper and 1/4 cup of water. Cover and leave on simmer for 25-45 mins, stirring occassionaly.
Cut the chicken breast in half to make two thinner chicken breasts. Cover with plastic and pound to your desired thickeners. I wanted my chicken parm a little thick this time. Once pounded season with salt and pepper.
Heat a skillet to medium-high and add the olive oil.
Prepare your Breading station. Take 3 bowls: one with the cup of flour, one with the eggs beaten with a tbsp of water and the final one with the panko crumbs, shredded Parmesan cheese, ground garlic and salt and pepper. Cut your chicken breast to the desired size you want. Take each piece of chicken and work through the three stations, flour, egg then bread crumbs mixture.
Place into the heated pan and cook the chicken for about 5 minutes on each side. Watch your chicken because if it’s really thin you might not need to cook it as long and you also don’t want to burn the breading.
Remove the chicken and place on a baking sheet with a rack on it. Right before serving spoon sauce on the chicken breast and cover with small handfuls of the three cheese mixture. Place under the broiler until the cheese is melted and browned.
Serve in bowls, spaghetti, sauce, chicken.