Ultimate Chicken Parm
For my latest version which my kids LOVED I used Bell & Evans chicken tenders. I breaded them in flour, then egg and into a combo of panko/grated parmesan cheese. Then I proceeded with the recipe below and used grated gouda on top! Here is a photo…
You may need:
Cast iron sheet pan
Ultimate Chicken Parm
Ingredients
- 4 chicken breasts pounded
- bread crumbs eggs, flour for breading station (I added parmesan cheese, fresh parsley chopped and garlic powder)
- Olive oil and extra virgin olive oil for frying
- Rao's sauce heated in saucepan or microwave
- Fontina cheese grated
- parsley chopped for garnish
Instructions
- Season the chicken cutlets with salt.
- Dip in flour, egg, breadcrumbs.
- Heat oil in skillet (I used enameled cast iron) and pan fry cutlets until golden on both sides. I only cooked them until about 150 degrees.
- (I did this step a few hours ahead which is a time saver.)
- When ready for dinner, I heated the chicken on a cast iron sheet pan at 350 until almost160 degrees.
- Top the centers with fontina leaving the edges to crisp and broil a few minutes until melted. (This will finish the chicken cooking time)
- Remove and pour on sauce down the center, topping with parsley.
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