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🔪MY GEAR:
CUTTING BOARD:
3QT SAUCIER:
12″ FRY PAN:
IMMERSION BLENDER:
QUARTER SHEET PAN + RACK:
EIGTH SHEET PAN(for breading station):
LAGERSTROM 8″ CHEFS KNIFE:
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*Ingredients*
CHICKEN:
∙340g (2) chicken thighs (6 oz each)
∙Salt
∙125g (1c) all-purpose (AP) flour
∙2 large eggs, beaten
∙75g (1c) panko breadcrumbs
∙75g (¾c) grated parmesan cheese
∙2g (½t) black pepper
∙2g (½t) salt (for breading mixture)
∙200g (1c) olive oil (for frying)
∙2 slices provolone cheese
∙6 slices fresh mozzarella (approximately 60g/2 oz)
∙30g (¼c) grated parmesan cheese (for topping)

MARINARA:
∙Olive oil
∙30g (6 cloves) minced garlic
∙25g (2T) chopped Calabrian chiles (sub with 2–3g dried chili flakes)
∙75g (5T) tomato paste
∙800g (28 oz) can of crushed tomatoes
∙20g (5t) sugar
∙10g (3t) salt (for marinara sauce)
∙10g (2T) fresh basil, chiffonade

Instructions
Prepare the Chicken:
1. Season both sides of the chicken thighs generously with salt. Let rest for 10 minutes.
2. Place thighs in a freezer bag, one at a time, and pound it gently with a saucepan until it is about 7–8 inches long, 3 inches wide, and ½ inch thick. (20cmx7.5cmx1.25cm)

Bread the Chicken:
1. Prepare three trays: one with flour, one with beaten eggs, and one with a breadcrumb mixture (panko, parmesan, pepper and salt – mixed).
2. Coat each thigh thoroughly in flour, shaking off excess. Dip in beaten eggs to coat, ensuring no dry spots remain. Finally, press into the breadcrumb mixture, packing the breading tightly so no chicken is showing. Repeat for both thighs.

Rest the Breaded Chicken:
1. Place the breaded cutlets on a wire rack and refrigerate for 30 minutes to ensure the breading adheres during frying.

Make the Marinara Sauce:
1. Heat a sauce pan over medium heat and add olive oil (~15g).
2. Add minced garlic and chopped Calabrian chiles. Cook until garlic is soft and fragrant (~3–4 minutes).
3. Stir in tomato paste and cook for 60 seconds until it deepens in color.
4. Add crushed tomatoes (blended lightly with an immersion blender for a smoother texture), sugar, and salt. Simmer on low heat for 15 minutes until thickened.
5. Chiffonade basil. Turn 90 degrees and chop again. Stir in off heat.

Fry the Chicken:
1. Heat 200g/1c of olive oil in a large sauté pan to 350–375°F (177–190°C). Lay the breaded chicken carefully in the hot oil and fry for ~2 minutes on the first side until golden brown. Flip and fry for another 90–120 seconds.
2. Transfer fried cutlets to a wire rack.

Assemble the Chicken Parm:
1. Spread ¼ cup marinara sauce over each fried chicken cutlet.
2. Place 1 slice of provolone cheese and 3 slices of fresh mozzarella on each cutlet.
3. Sprinkle with grated parmesan cheese.

Broil or Bake:
1. Place cutlets under a broiler set to high for 3–4 minutes until the cheese is melted, bubbling, and browned. (If no broiler, bake at the highest oven setting for 6–8 minutes.)

CHAPTERS:
0:00 Prepping and breading the chicken
2:58 Marinara
4:22 Get yourself 5 ply
5:36 Finishing the marinara
6:53 Frying the chicken
8:12 Building and finishing the chicken parm

🎧MUSIC:
EPIDEMIC SOUND

#chickenparm #chickenparmesan

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