🌚 Chicken Parm 🐐
YIELD: ~6 servings
STORAGE: freeze dredged chicken indefinitely
INGREDIENT QUANTITY PROCEDURE
olive oil
1.2 cup
  1. 1 Cook in large dutch oven until softened but not browned (~5 minutes).
onion (chopped)
1
garlic cloves (crushed)
8
tomato paste
2 tbsp
  1. 2 Add and cook until paste is slightly darkened (~1 minute).
chile de arbol
1
tomato puree
56 oz
  1. 3 Simmer until thickened (~40-50 minutes).
salt
2 tsp
sugar
1 1 2 tsp
chicken
3 lb
  1. 4 Butterfly chicken.
  2. 5 Pound until 1 3 " thick.
garlic cloves (microplaned)
5
  1. 6 Combine in a large baking dish.
  2. 7 Marinate chicken 20-60 minutes (chicken will turn opaque).
lemon juice
1 3 cup
olive oil
1 4 cup
flour
  1. 8 Place in shallow bowl #1.
eggs
4
  1. 9 Whisk in shallow bowl #2 & set aside.
garlic powder
1 tbsp
onion powder
1 tbsp
salt
1 2 tsp
water
2 tbsp
panko
  1. 10 Place in shallow bowl #3.
  1. 11 Dredge each chicken piece in flour, egg, and then panko.
  2. 12 Chill at least 20 minutes and up to 8 hours.
low-moisture mozarella
12 oz
  1. 13 Grate and toss to combine.
parmesan
8 oz
veggie oil
  1. 14 Heat veggie oil to 400°F.
  2. 15 Fry chicken until golden brown.
  3. 16 Salt each immediately & set aside.
  4. 17 Preheat broiler.
  5. 18 Arrange chicken in single layer.
  6. 19 Spoon tomato sauce over, leaving some chicken edges uncovered.
  7. 20 Sprinkle cheese mixture over chicken.
  8. 21 Broil until cheese is melted & bubbly (~4 minutes).
salt
SCALING: