If you’ve been vigilantly following Rampant Cuisine over the years you’ll know that this isn’t the first time we’ve featured Chicken Parmesan. However, we’ve been wanting to take another crack at the recipe and pictures for awhile now…we felt like both could be just a little better! When we came across the recipe below we knew we had a winner. There are several somewhat subtle differences in the recipe that take the dish to that next level. The most noticeable difference is that the baking step of our previous recipe is replaced with a quick broil that allows the chicken to stay crisper and the cheese to get that golden swoon worthy meltiness. This new recipe also boasts the addition of fontina cheese for more flavor complexity and the use of Panko breadcrumbs instead of the not-as-crispy fine bread crumbs from French bread. The other great thing about this recipe is that it’s more streamlined…the sauce is quick and simple and the chicken is done in about the same amount of time that the sauce takes to cook. Let’s just say that we won’t be looking for another recipe for chicken parm! It doesn’t get any better than this.
This wine was PERFECT for our chicken parmesan. It’s smooth and dry with ripe berry flavors and faint floral notes. It has a good depth and there are faint hints of tobacco while still being soft and harmonious. The flavors were completely complementary with the red sauce, chicken, and cheese. This is one of those pairings that just worked!
This Belgian style pale ale was great with the chicken Parmesan! The subtle sweetness from the malt complimented the tomato sauce while the hops cut through the oil and and cheese in the dish. The citizen is light enough that it is easily drinkable while still having enough body, hop flavor, and alcohol content to stand up to a rich dish like chicken Parmesan.
From this recipe
For the Sauce
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
Kosher salt and pepper
1/4 teaspoon dried oregano
Pinch red pepper flakes
1 (28-ounce) can crushed tomatoes
¼ teaspoon sugar
2 tablespoons coarsely chopped fresh basil
For the Chicken
2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed, halved horizontally, and pounded ½ inch thick
1 teaspoon kosher salt
2 ounces whole-milk mozzarella cheese, shredded (½ cup)
2 ounces fontina cheese, shredded (½ cup)
1 large egg
1 tablespoon all-purpose flour
1½ ounces Parmesan cheese, grated (¾ cup)
½ cup panko bread crumbs
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon pepper
⅓ cup vegetable oil
¼ cup torn fresh basil
1. For the Sauce: Heat 1 tablespoon oil in medium saucepan over medium heat until just shimmering. Add garlic, ¾ teaspoon salt, oregano, and pepper flakes; cook, stirring occasionally, until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to simmer. Reduce heat to medium-low and simmer until thickened, about 20 minutes. Off heat, stir in basil and remaining 1 tablespoon oil; season with salt and pepper to taste. Cover and keep warm.
2. For the Chicken: Sprinkle each side of each cutlet with 1/8 teaspoon salt and let stand at room temperature for 20 minutes. Combine mozzarella and fontina in bowl; set aside.
3. Adjust oven rack 4 inches from broiler element and heat broiler. Whisk egg and flour together in shallow dish until smooth. Combine Parmesan, panko, garlic powder, oregano, and pepper in second shallow dish. Pat chicken dry with paper towels. Dredge 1 cutlet in egg mixture, allowing excess to drip off. Coat all sides in Parmesan mixture, pressing gently so crumbs adhere. Transfer cutlet to large plate and repeat with remaining cutlets.
4. Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering. Carefully place 2 cutlets in skillet and cook without moving them until bottoms are crispy and deep golden brown, 1½ to 2 minutes. Using tongs, carefully flip cutlets and cook on second side until deep golden brown, 1½ to 2 minutes. Transfer cutlets to paper towel–lined plate and repeat with remaining cutlets. 5. Place cutlets on rimmed baking sheet and sprinkle cheese mixture evenly over cutlets, covering as much surface area as possible. Broil until cheese is melted and beginning to brown, 2 to 4 minutes. Transfer chicken to serving platter and top each cutlet with 2 tablespoons sauce. Sprinkle with basil and serve immediately, passing remaining sauce separately.