Uncle Matt will put your mom’s chicken parm to shame.
As far back as I can remember, my Uncle Matt has always been a king among chefs. He practices simple, easy to do recipes that leave you craving more. Now, for the first time ever, we want to share one of his crown jewels with you: a simple chicken Parmesan recipe that will satisfy the entire family!
-Four to Six Chicken Cutlets
-Breadcrumbs (I prefer San Giorgio brand)
-Fresh Sliced Mozzarella Cheese
-Tomato Sauce (dealer’s choice)
-Salt and Pepper
-Grated Parmesan Cheese
- Brine your chicken a minimum of one hour.
- Remove chicken from brine using paper towels to dry them off.
- Butterfly the chicken and use a meat mallet to pound the chicken until it’s good and flat.
- Crack the eggs in a bowl and whisk until the yolks are thoroughly beaten. Add a pinch to two pinches of the grated Parmesan to the egg mix, whisk one final time. In a separate bowl, combine the breadcrumbs with salt and pepper.
- Prep your cast iron pan (or any regular pan), this way you can go from dredging directly to cooking.
- One by one take your chicken cutlets and dredge them: dipping first in the yolk (allow the excess egg wash to drip back into the bowl before proceeding) and then the breadcrumbs and then place directly in the hot pan. If you flattened your chicken, the cooking process should take between 10 and 15 minutes.
- There are two schools of thought when it comes to sauce: you could either cook the sauce in the pan with the chicken or cook it in a separate pot all together. If you choose the former, make sure the chicken has been flipped at least once on both sides. You want the chicken to be near done before adding the sauce to the pan since the sauce won’t need much time to heat up.
- Add slices of mozzarella cheese last, allowing a few second for it to melt on top of the chicken before removing it from the pan.
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